Prepare the chocolate cake batter

• In a mixing bowl, combine the boxed chocolate cake mix with the melted butter instead of oil and the milk instead of water.
• Whisk until fully combined and smooth, then set aside.

Blend the flan mixture

• In a blender, add the eggs, evaporated milk, sweetened condensed milk, vanilla extract and cream cheese.
• Blend until completely smooth.

Assemble in the pan

• Spray a bundt pan generously with nonstick cooking spray.
• Pour in the cake batter, then slowly pour the flan mixture over the top; it will look messy, but trust the process.

Bake in a water bath

• Cover the pan with foil and poke a small hole in the top.
• Place the pan in a larger baking dish and fill with hot water to create a water bath.
• Bake at 180 °C until the flan is set and a skewer comes out clean.

Cool and unmold

• Let the chocoflan cool completely at room temperature, then refrigerate before unmolding.
• Run a knife around the edges and invert onto a serving plate.

Top and serve

• Drizzle the cajeta over the top and sprinkle with crushed pecans.