While the flan is baking, combine the cake mix and the ingredients listed on the back (replacing the water for milk). Beat for the time listed on the box.
Once the flan has baked for 20 minutes, pull out the rack and remove the foil.
Using a spoon, slowly add a few scoops of the batter around the flan, until all the cake mix has been added evenly around the flan. Gently smooth out, careful not to press down on the batter.
3.Replace the foil and bake for 50 to 55 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it is finished.
Remove the bundt cake pan from the water bath and place on a cooling rack.
Let the cake cool for 2 hours until very cool. At this time, you can place in the refrigerator overnight, or flip onto a plate.
The longer the cake stays in the pan, the more the caramel will melt and create a delightful syrup.
Serve with cajeta for an extra bit of goodness.