Prepare the chocolate cake mix according to the instructions on the box.

In a blender, combine the can of evaporated milk, sweetened condensed milk, cream cheese, vanilla extract, and 5 eggs. Blend until smooth and well combined.

In a hot skillet, add 1/2 cup sugar and stir constantly with a spoon or spatula until it melts and turns an amber color.

Pour the caramel into a greased baking pan. Next, pour in the blended mixture, and finally add the prepared cake batter. Do not stir or mix.

Bake in a water bath at 350°F (175°C) for about 1 hour. Check with a toothpick; when it comes out clean, the cake is ready.

Let cool for 30 minutes. Remove from the pan and sprinkle the chopped pecans over the flan.