• In a small saucepan add sugar. Melt over low-medium heat until golden, stirring constantly. Remove from heat and pour the hot caramel  into the bottom of a slightly greased 9-10 inch (23-25cm) bundt pan. Swirl the pan to spread evenly. Set aside.

Prepare the vanilla cake mixture.

• Preheat oven to 350F (180C).
• In a medium whisk the flour with baking powder  and salt. Set aside until ready to use.
• In a large mixing bowl add butter and sugar and mix until creamy. Incorporate eggs one at a time and add vanilla extract.
• Gradually add flour mixture alternating with milk.
• Pour the batter into the bundt pan over the caramel. Set aside.

Prepare cream cheese flan.

• In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined.
• Pour the cream cheese mixture over the vanilla cake batter into the bundt pan.
• Place the bundt pan into a larger pan, and add boiling water halfway up the sides of the pan.
• Bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean. If the top starts to golden too fast add aluminum foil on top of the cake and continue baking.
• Remove the bundt pan from the oven and from the larger pan and let cool to room temperature.
• Refrigerate for 4 hours or better overnight.
• Before removing the cake from the pan place it again in a larger pan filled with hot water for easier removal.
• Invert the cake onto a plate and serve.