Ingredients
Scale
- 1 box (14-15 oz) Gingerbread Cake Mix
- 1 jar (12-16 oz) Sea Salt Caramel Sauce
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced into squares
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with non-stick cooking spray or a small amount of butter. Pour the entire jar of caramel sauce into the bottom of the pan. Use a spatula to spread it evenly across the surface so every bite of the cake gets a dose of caramel goodness.
- Open the gingerbread cake mix and sprinkle the dry powder evenly over the top of the caramel layer. Do not stir the mixture; you want the layers to stay separate. Once the mix is even, place the thin slices of butter across the entire surface of the dry cake mix. Try to cover as much of the powder as possible with the butter slices to ensure a moist, golden crust.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. The top should be bubbly and the edges should look set. Remove the cake from the oven and let it sit for at least 10 minutes before serving. This resting period allows the caramel to thicken slightly. Serve warm in bowls, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 45 minutes