Start by preheating your oven to 350*F

In a large bowl whisk together all the dry ingredients to combine, set aside.

In a medium sized saucepan melt down the butter over a medium low heat, making sure you don’t brown it. Once melted, turn off the heat and stir in the sugar until it’s completely combined, then add the pumpkin puree, stir until combined, and add the eggs, one at a time, until everything is completely combined.

Carefully mix in the buttermilk then add that mixture to the dry ingredients, using a rubber spatula to fold it all together until just combined, don’t over mix.

Thoroughly grease your bundt pan and place it in a 9x13-inch baking dish. Drizzle 2/3 cup of cajeta into the bundt pan then use your rubber spatula to scrape out and smooth the cake batter into the pan on top of that.

In a blender, blend the softened cream cheese and the evaporated milk until smooth. Add in the condensed milk, eggs and vanilla extract. Blend for 20-25 seconds until smooth and evenly combined.

Pour your flan mixture over the cake batter in your bundt pan and cover with foil that has been greased (or your cake will stick to it) then add the baking dish to the oven and pour water into the 9x13-inch pan, filling it about 3/4 of the way.

Bake for 90 minutes, or until a toothpick inserted into the cake comes out clean.

Once the cake is done, let it sit at room temperature for about an hour. Transfer to the fridge and let it cool for at least two hours.

Loosen the edges of the chocoflan if needed then place a plate or cake stand upside down on top of your chocoflan and invert. Drizzle extra cajeta and sprinkle chopped pecans and serve.