Chocolate Flan Cake

Ingredients
Cake:
1 - 18oz Box Chocolate Devils Food Cake Mix
1 1/2 Cups Water (for cake mix)
1/2 Cup Oil (for cake mix)
3 Eggs (for cake mix)
Topping:
1 - 13 Oz can Mexican Cajeta Caramel
Flan:
1 - 14oz can La Lechera (sweetened condensed milk)
1 - 12oz can Evaporated Milk
1/2 Cup fresh milk (ex: whole milk)
1 - 8oz package cream cheese, room temperature
1-1/2 Teaspoons Mexican Vanilla
5 Eggs
Directions
Heat oven to 350 degrees. Spray a large bundt pan (that can hold up to 15 cups) with non-stick cooking spray.
Place cajeta in microwave safe dish and heat until smooth. Pour into prepared pan.
Prepare cake mix as stated on box. Pour into pan on top of cajeta.
Place all ingredients for flan (la lechera, evaporated milk, fresh milk, cream cheese, vanilla and eggs) into a blender and blend until smooth.
Pour flan mixture SLOWLY over cake batter.
Cover pan tightly with aluminum foil. Make sure it's very tight.
Place bundt pan into a large pan and fill with hot water about 2 inches up side.
Place into oven. Bake for 2 hours.
After 2 hours remove cake from pan and cool for 15 minutes. After 15 minutes remove the tin foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely and refridgerate.