• Preheat the oven to 400 degrees Fahrenheit and great your bundt pan very well with baking spray, cooking spray, or vegetable oil.

For the Caramel

• Place the sugar in a medium heavy bottom pot and cook over medium heat stirring constantly until it melts and becomes an amber color.
• Carefully pour the melted sugar into the prepared bundt pan and set aside. THIS IS VERY HOT use extreme caution.

For the Cake

• Mix the cake mix according to the package instructions substituting the ginger ale for the water.
• Add more pumpkin spice if you like. I added about 1 tsp.
• Pour the cake batter into the pan on top of the caramel and again set aside.

For the Flan

• In a 4 cup liquid measuring cup or other similar sized spouted vessel, whisk 3 eggs to break up the yolks.
• Add the sweetened condensed milk and eggnog to the eggs and whisk until well combined.
• Using a ladle or large spoon pour the flan over the cake. Pour from the measuring cup into the ladle or spoon allowing the flan to flow gently over on to the cake.
• Place a ball of aluminum foil into the hole in the bundt pan so noting spills over - this is optional but I recommend it.
• Cover the pan with a piece of aluminum foil that has been sprayed with cooking or baking spray or greased with vegetable oil on the side that will touch the cake.
• Place the bundt pan in a larger roasting pan and add in hot water. Use enough to come about half way up the sides of the bundt pan.
• Bake at 400 degrees for 45 minutes then remove the foil and bake for a further 15-30 minutes until a toothpick or cake tester inserted into the middle of the cake comes out clean.
• Remove carefully from the water bath and allow the cake to cool completely in the fridge before inverting it. This will take at least 4 hours but if you can leave it over night that is best.
• Once cooled invert the cake onto a serving platter and pour any caramel sauce remaining in the pan over the top.