Preheat oven to 350°F (175°C).

Spray a bundt pan with cooking oil.

Pour 1/4 cup of caramel topping into the bottom of the prepared bundt pan.

Prepare the chocolate cake mix according to the package directions.

Beat the cake batter until smooth.

Pour the chocolate cake batter into the bundt pan, over the caramel topping.

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.

Blend the flan mixture well.

Carefully pour the blended milk mixture over the chocolate cake batter in the pan.

Cover the bundt pan tightly with aluminum foil.

Place the bundt pan inside a larger roasting pan.

Add about 1 inch of hot water to the roasting pan (creating a water bath).

Place the roasting pan with the bundt pan into the center rack of the preheated oven.

Bake for 1 hour.

Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.

If the cake is not done, cover with aluminum foil and bake for an additional 10 minutes, or until the flan is set.

Remove the cake from the oven and let it cool for 15 minutes.

Separate the cake from the sides of the pan with a spatula.

Invert the cake carefully onto a serving plate.

Decorate with pecan halves on top of the caramel sauce.

Refrigerate the cake until chilled before serving.

Enjoy!