Salted Caramel Chocolate Dump Cake


I love quick easy recipes that taste so good and cut down my time in the kitchen.

This recipe is great for taking to work, bake sale or when you are short on time.


1 small (3.9 oz) package of instant chocolate pudding
1 1/2 cups cold milk
1 box super moist devil’s food cake mix
1 1/2 cups chopped caramels
1 cup semi sweet chocolate chips
Coarse sea salt for sprinkling


Preheat oven to 350 degrees
Spray 9×13 pan and set aside
In a bowl, pour milk and pudding. Whisk together for about 1 minute to combine.
Add box of cake mix to pudding mixture and stir until thoroughly combined.
Batter will be thick.
Spread batter evenly in your prepared 9×13 pan.
Evenly distribute chopped caramels over batter.
Sprinkle with coarse sea salt, remember, a little goes a long way.
Place cake in the oven and bake for 30 to 40 minutes, or until edges pull away from the sides.
Remove cake from the oven and cool.
Pour chocolate chips into a medium sized pan and melt over low heat, stirring often, until chocolate is fully melted.
Using a spoon, drizzle chocolate over the cake.
Serve cake with a small scoop of vanilla bean ice cream or a small dollop of whipped cream.

I use Kraft caramel bits when I can find them in the store, it saves time.
I also use white chocolate sometimes to change it up.

I hope you will try this one!

Kelli B 💻

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