This dessert is known in Mexico as the “Impossible Flan” because the layering of a cake with a flan in one dessert looks impossible to achieve. We’ve simplified the preparation by using a cake mix for the cake layer. The cake batter and the flan mixture will be layered in the pan, but will magically switch places during baking. When you unmold the dessert, the flan will be on top and the cake on the bottom.
Preheat oven to 350°F. Spray 12-cup Bundt pan with no stick cooking spray. Spread 1/2 cup of the cajeta in bottom of prepared pan. Place Bundt pan in large roasting pan. Set aside.
Beat eggs, sweetened condensed milk, evaporated milk and 1 teaspoon of the vanilla in large bowl with wire whisk until well blended. Set aside.
Prepare cake mix as directed on package, adding remaining 2 teaspoons vanilla. Pour batter over cajeta in pan. Slowly pour flan mixture over batter. Cover pan with foil sprayed with no stick cooking spray. Carefully pour hot water into roasting pan to come halfway up side of Bundt pan.
Bake 1 1/2 hours or until toothpick inserted near center comes out clean. Transfer Bundt pan from water bath to wire rack. Remove foil. Cool completely.
Refrigerate at least 6 hours or overnight. Loosen cake from sides of pan. To unmold, invert pan onto a serving platter. Remove pan. Spoon any cajeta remaining in pan onto top of dessert. Warm remaining 1/2 cup cajeta. Drizzle over top.
• Cajeta is a thick caramel from Mexico. Goat or cow’s milk is cooked slowly with sugar and a flavoring, such as cinnamon and vanilla, until it is thick and a deep rich color and flavor. Cajeta can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets. Substitute with dulce de leche sauce if cajeta is unavailable.