Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 1 jar (12 oz) Salted Caramel Sauce
- 1 cup Crushed Peppermint Candies or Candy Canes
- 1/2 cup Unsalted Butter, melted (optional, but recommended for a traditional dump cake texture)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or butter. Pour the entire jar of caramel sauce into the bottom of the dish, spreading it evenly with a spatula to create a sweet, sticky base for your cake.
- Sprinkle the dry chocolate cake mix directly over the caramel layer. Use a fork to level the powder, but do not stir the layers together. Drizzle the melted butter evenly over the top of the dry mix, ensuring as much of the powder is covered as possible. Sprinkle half of the crushed peppermint candies over the top. Place the dish in the center rack of the oven and bake for 35 to 40 minutes, or until the edges are bubbly and the center is set.
- Remove the cake from the oven and immediately sprinkle the remaining crushed peppermint candies over the hot surface. Let the cake cool for at least 10 minutes to allow the caramel to thicken slightly. Serve warm in bowls, ideally topped with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the rich chocolate and cool mint flavors.
- Cook Time: 45 minutes