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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.