Ingredients

1/2 cup

cajeta (goat milk caramel)

1 can

(12 oz.) evaporated milk

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, cubed, softened

7 large

eggs, divided

1 tsp

vanilla

1 cup

sugar

1 pkg

(2-layer size) chocolate cake mix

1 cup

water

1/3 cup

oil

1/2 cup

sour cream

1 cup

thawed COOL WHIP Whipped Topping

Instructions

Step 1

Heat oven to 375ºF.

Step 2

Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.

Step 3

Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.

Step 4

Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.