Salted Caramel-Chocolate Dump Cake

The most magical ingredients in all the land mixed together in one uber easy, uber tasty cake. ...MORE + LESS -

1 box (4 serving size) instant chocolate pudding

1 1/2 cups cold milk

1 box Betty Crocker™ SuperMoist™ devil's food cake mix

1 1/2 cups chopped caramels

Coarse sea salt for sprinkling

1 cup semi-sweet chocolate chips

Whipped cream, for serving (optional)

Hide Images

1

Preheat oven to 350°F. Lightly grease a 13-by-9-inch pan and set aside.
2

In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
3

Add cake mix ONLY and stir until thoroughly combined.
4

Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
5

Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
6

Remove cake from oven and let cool on a cooling rack.
7

Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
8

Serve cake with a dollop of whipped cream, if desired.