First, start by preheating the oven to 350 degrees F.
In a stand mixer, mix the cream cheese until very creamy.
Next, add the eggs one by one while continuing to mix.
Pour in the vanilla extract, sweetened condensed milk and evaporated milk. Mix until completely combined.
Generously grease a bundt pan. Pour the flan mixture into the bundt pan. Add hot water to a large baking pan big enough to fit the bundt pan into. Place the bundt pan in the center of the baking pan with at least 2 inches of water going up the sides of the bundt pan.
Cover the flan with aluminum foil and bake at 350 degrees F for 30 minutes.
Prepare the vanilla cake according to the instructions on the box.
After 30 minutes, remove the flan from the oven and pour the vanilla cake batter over the flan.
Place the flancocho back in the oven and bake uncovered for an additional 30 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven once finished and let the flancocho come to room temperature. This may take up to 1 hour.
Cover the flancocho and refrigerate for 8 hours or overnight.
Remove from the refrigerator and run a knife around the sides of the flancocho to loosen it from the pan. Place a large plate over the bundt pan. Turn the pan upside down and wait for the flancocho to slide onto the plate. It should come out very easily as long as you properly greased the bundt pan. Finally, top with Homemade Strawberry Topping Sauce or store bought if you prefer and enjoy.