Preheat the oven to 350 degrees F and grease a bundt pan with a non stick cooking spray. Make a water bath for the bundt pan by finding a baking pan large enough to hold the bundt pan with space around it that will allow the water to go at least 2 inches high around the bundt pan.  Fill the baking pan with warm water (about halfway full) and place it in the center rack of the oven while the oven is preheating.

Then make the flan layer by blending together the flan ingredients together in a large mix bowl.

In a separate mixing bowl, mix together the cake batter by combining the cake mix ingredients with the other ingredients needed on the back of the box.

Then pour the caramel sauce into the bottom of the bundt pan.

Pour the flan mixture on top of the caramel sauce and pour the cake batter mixture on top of that.

Then carefully put the bundt pan in the water bath in the oven.  Make sure that the water goes up about 2 inches around the bundt pan and add more hot water if needed.

Bake for 50-60 minutes the sides start to pull away from the pan and a toothpick inserted into the center of the cake comes out clean. Watch closely toward the end of the cook time and cover with aluminum foil on top if the cake is browning too quickly.

Let the cake cool completely at room temperature.  Then refrigerate the cake while still in the pan for 4-6 hours (or overnight).

Then flip the cake on a large platter to serve and enjoy!