Easy Creamy Flancocho Classic Recipe (flancake)

Preheat oven to 350 degrees f.Spray bundt pan with non sticking sprayPlace baking pan on the stove top, combine sugar & ¼ cup water on medium heat.Let it caramelize and stir until sugar dissolves and it reaches a golden/amber caramel color.(about 3- 5mins.)Remove baking pan and swirl it around to distribute caramel sauce evenly coating the sides and bottom of the pan.Set it aside & let it rest .Combine in a blender eggs, cream cheese, vanilla, evaporated milk & condensed milk.For the cake:Follow instructions from cake box in a separate bowl.In caramelized baking pan pour flan mixture.Slowly add the cake batter to the flan mixture but do not blend them together.Place assembled flan pan in a larger baking pan or large roasting panPour warm water into the large roasting pan to create a water bath. This will prevent caramel from burning. (water should cover about 1½ to 2in depth )Bake for 1 hr & 20 mins or toothpick inserted in the center of cake comes out clean.Let it rest at room temperature for about 30 mins.Cover baking pan with foil or paper towel and place in fridge for 4-5 hrs or overnight for best consistency.Remove foil and place serving plate upside-down on top of the pan. Carefully invert pan upside down. Remove pan carefully.Enjoy!