Devil's upside down cheese (or is it flan?) cake

I'm well aware that a half eaten cake is just not that beautiful, but I've come to accept that I'll never get a picture before we consume, so this is what I've got. 

This bad boy comes from www.everydayfoodstorage.NET. I saw it on TV a while ago, pinned it and forgot about it. I rediscovered it yesterday and had to make it. I love that it can be made with food storage items. I didn't love that it took 2.5 hours to make. However, it was still simple and well worth the time. My family raved about it!

Ingredients:

• box chocolate devil's food cake mix
• water (amount per cake mix)
• oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil click HERE)
• eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
• 1 (11 oz.) jar caramel sundae topping
• 1 (14 oz.) can sweetened condensed milk*
• 1 (12 oz.) can evaporated milk*
• 1/2 c.. fresh milk*
• 1 (8 oz.) package cream cheese
• 1 t. vanilla
• 5 eggs (powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water
• Or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
• 1 2/3 c. water
• 1 c. sugar
• 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
• 1 T butter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don't worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you'll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.