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1
Preheat oven to 350°F. Lightly coat the inside of a fluted bundt pan with cooking spray and set aside.
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2
Place cake mix, water, vegetable oil and eggs in a large bowl. Beat batter with a hand mixer on low 30 seconds, then on medium 2 minutes. Pour batter into prepared bundt pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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3
Allow cake to cool 10 minutes in bundt pan before inverting onto a parchment paper-lined cooling rack to cool completely, about 1 hour.
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4
Meanwhile, make the caramel sauce: Pour sugar, lemon juice and water in a medium saucepan and place over medium-high heat.
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5
Heat until bubbles form and the mixture is simmering. DO NOT STIR.
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6
Occasionally lift the saucepan and swirl the mixture, very gently, while the sugar is heating. In about 10 minutes, the sugar will start to caramelize. Resist the urge to stir.
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7
Let the mixture simmer until it reaches a rich, dark amber color and remove from heat. Pour in butter and heavy cream (it will bubble up quite a bit). Whisk to combine and set aside to cool for 10 minutes.
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8
Spoon cooled caramel sauce over cake, then sprinkle with sea salt. Serve immediately.
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