Combine dry cake and pudding mixes in large bowl. Add sour cream, oil, eggs and 1 cup water; mix well. (Batter can be slightly lumpy.)
Pour into slow cooker sprayed with cooking spray. Place 20 caramels in single layer on top of batter; cover with lid.
Cook on LOW 3-1/2 to 4 hours (or on HIGH 2 to 2-1/2 hours) or until cake pulls away from side of slow cooker. (Center of cake will still appear to be moist.) Transfer cake (in liner) from slow cooker to wire rack.
Microwave remaining water and caramels in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 45 sec. Drizzle over cake; sprinkle with salt. Serve warm topped with COOL WHIP.
Looking for something sweet? One serving of this salted-caramel cake will hit the spot when served with a cold glass of fat free milk
Substitute kosher salt for the sea salt.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 0.8379g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.