Salted Caramel-Chocolate Dump Cake

Name: Salted Caramel-Chocolate Dump Cake
Prep time: 10 min
Total time: 1 h
Yield: 12
Ingredients: 1 package (3.9 oz) instant chocolate pudding; 1 1/2 cups cold milk; 1 box Betty Crocker™ Super Moist™ 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)

109 Ratings

105 Reviews

Prep 10 min
Total 60 min
Servings 12

Sweet and salty mix together in the easiest, most decadent caramel-chocolate dump cake ever. MORE+ LESS-

By Girl Versus Dough

Updated March 7, 2017

Ingredients

package (3.9 oz) instant chocolate pudding

1 1/2

cups cold milk

box Betty Crocker™ Super Moist™ devil's food cake mix

1 1/2

cups chopped caramels

Coarse sea salt for sprinkling

cup semi-sweet chocolate chips

Whipped cream, for serving (optional)

Steps

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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. Remove cake from oven and let cool on a cooling rack.
6

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.
7

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

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Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I don’t know what happened. One minute, I was minding my own business and before I knew it, I was dumping chocolate pudding, chocolate cake mix, caramels and sea salt into a pan. And then, seconds later, I was placing the pan into the oven. Once my kitchen smelled like heavenly, desserty things, I pulled the cake out of the oven and WHAT – drizzled it with more chocolate! And soon after that, I was inhaling the cake by the handful, alternated with spritzes of whipped cream from the can directly into my mouth. It was insane! Like I said, I have NO IDEA how that happened. I guess I’m glad it did, though, otherwise I never would have discovered the miracle that is Salted Caramel-Chocolate Dump Cake, a.k.a. the easiest, most delicious cake in all the land. It’s not called a dump cake for any reasons other than good ones – like dumping a bunch of yummy ingredients together into a pan and letting them all bake together and do their thang and before you know it, finish off as a legitimate cake. And of course, no cake is complete without a warm, gooey chocolate drizzle and a dollop of cool whipped cream, amiright?? Ta-dum! Look at you and your super-swift cake baking talents. Do you see this madness? DO YOU? It’s no wonder this cake bewitched me into making it. Sheesh.