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Salted Caramel-Chocolate Dump Cake

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  • Prep 10 min
  • Total 60 min
  • Servings 12
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The most magical ingredients in all the land mixed together in one uber easy, uber tasty cake. Recipe by Girl Versus Dough.
Created May 23, 2018
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  • 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)


  • 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.

Nutrition Information

No nutrition information available for this recipe
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