Pre-Heat the oven to 375
For the Flan:
Cream the cream cheese by mixing at medium speed with a hand mixer or stand mixer.
Add eggs, one by one. Add the condensed and evaporated milk. Continue to mix until it the mixture's nice and smooth. You may have some cream cheese pieces that don't mix, but that is okay, it will settle during baking- set aside.
For cake: Follow the directions on the box-set aside.
2 cups of brown sugar
2 tbls heavy cream
2 pads of butter
In a sauce pan, mix all ingredients over low heat until it becomes a nice smooth caramel.
In a Bundt pan, slowly coat the bottom of the pan until it is completely coated and there is not a lot of caramel on the bottom of the pan. Pour in the Flan mixture. Then, pour the cake mixture over top of the flan mixture. Do not mix it. Once it bakes, it will bake up and the mixtures will properly separate. Bake for 1 hour. Remove from heat and let it cool for 40 minutes before flipping the Bundt pan onto a plate. Warning- the caramel sauce may spill a little during the flip. Once you flip, refrigerate for 1 hour before serving.
Enjoy Flancocho with a nice cup of cafe!