As far as I'm concerned, Chocoflan is the comfort dessert of Southwestern cooking. It is so delicious that you will want to make it often.




  • 1 box chocolate fudge cake mix


  • Cajeta (Mexican caramel sauce)
  • 4 ounces cream cheese, at room temperature
  • 4 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 can evaporated milk
  • 1 tablespoon vanilla extract
  • Pecans (optional)


  1. Heat oven to 350 degrees F.
  2. Mix cake batter according to package directions, adding 1 more egg than called for. Mix well.
  3. Spray a Bundt pan with baking spray or grease with butter. Drizzle cajeta on bottom of pan. Carefully add the cake batter.
  4. Put cream cheese, eggs, milks and vanilla extract in a blender and blend well. Pour mixture over the batter in the pan.
  5. Set pan in a water bath. You can use a rectangular Pyrex pan filled almost halfway with water.
  6. Cover with foil (spray foil to prevent cake from sticking) since the cake will switch places with the flan once baked.
  7. Bake for 1 1/2 hours or until firm or until a wooden pick inserted comes out clean.
  8. Let cool in pan for 1 hour at room temperature.
  9. Flip onto a platter and drizzle with more cajeta.
  10. Chill for 1 hour or overnight.
  11. Pecans can be sprinkled on top as garnish, if desired.

Prep: 15 min | Cook: 1 hr 30 min