Chocolate Caramel Flan Cake

Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.

Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth 20 to 30 seconds. Pour into the bottom of the prepared pan.

Combine cake mix water 3 eggs and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened about 30 seconds. Increase speed to medium and beat until batter is smooth about 2 minutes.

Pour cake batter over cajeta in the pan.

Combine condensed milk evaporated milk 5 eggs cream cheese milk and vanilla extract in a blender; blend until smooth.

Pour milk mixture slowly over cake batter.

Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely about 30 minutes. Chill before serving.