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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Pour the salted caramel sauce into the prepared baking dish and spread it evenly.
Scatter the cream cheese cubes evenly across the caramel layer.
Evenly cover the caramel and cream cheese with the dry butter cake mix. Do not stir.
Top the cake mix with the crushed salted pretzels, distributing them evenly.
Bake for 45 to 50 minutes, or until the top is golden brown and the caramel bubbles around the edges.
Allow the cake to cool for 10 to 15 minutes before serving.