Pre-heat your oven to 350 degrees,

Prepare the cake mix as directed on your box and set the batter aside.

In a blender, add the evaporated milk, condensed milk, cream cheese, eggs, vanilla, and cinnamon.

Blend until smooth.

In a sauce pan, add your white sugar. (Make sure to keep a close eye on this step since sugar can burn quickly!)

Cook the sugar over medium high heat until it's completely liquified and caramel colored. (stirring occasionaly)

Remove it from the heat.

Put on oven mitts and pour the caramel into the bundt pan.

With your oven mitts on, swirl the caramel around the inside of the bundt pan to coat as much of the surface as you can.

Keep swirling until the caramel is no longer moving.

Spray any uncoated parts of the pan with cooking spray.

Pour the cake batter into the pan.

Pour the flan batter into the pan.

Take your bundt pan and place it inside of a larger pan that it can sit inside of.

Fill the larger pan with water so that it comes about half way up the outside of the bundt pan.

Cover the bundt pan with foil.

Bake for 1 hour and 15 minutes.

Let it cool completely or refrigerate it over night.

When you're ready to flip it. Place a large platter over the top of the bundt pan and carefully flip it upside down. Jiggle the pan until you're sure the cake is loose.