Oreo Dump Cake

Short description
I adore this rich and indulgent Oreo Dump Cake—a delightful twist on classic dump cakes that’s bursting with Oreo flavor and easy to prepare.

Why You’ll Love This Recipe

I was instantly drawn to this recipe for its simplicity and maximum taste. With minimal effort, it layers cookies, condensed milk, whipped topping, cake mix, and butter to create a moist, chocolatey dessert that’s perfect for casual gatherings or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 25 Oreo cookies

• 14 oz sweetened condensed milk

• 8 oz whipped topping (Cool Whip), thawed

• 15¼ oz chocolate cake mix

• ½ cup salted butter, sliced

• 8 additional Oreos, chopped

Directions

1. Preheat the oven to 350 °F.

2. Lightly grease a 9×13-inch baking dish with cooking spray.

3. Arrange the Oreo cookies in a single layer at the bottom of the dish.

4. Pour the sweetened condensed milk evenly over the cookies.

5. Spread the thawed whipped topping over the condensed milk layer.

6. Sprinkle the dry chocolate cake mix evenly on top.

7. Distribute the sliced butter over the cake mix.

8. Scatter the chopped Oreos over the top for added crunch and flavor.

9. Bake for 35–40 minutes, or until the top is golden and set.

10. Serve warm. I love topping mine with a scoop of vanilla ice cream and a drizzle of chocolate sauce!

Servings and timing

• Servings: approximately 10 slices

• Prep time: 10 minutes

• Cook time: 35–45 minutes

• Total time: about 50–55 minutes

Variations

• I sometimes swap in mint Oreos for a refreshing twist.

• I’ve experimented with caramel pudding mix instead of chocolate cake mix for a caramel dump cake variation.

• Adding a handful of chocolate chips or chopped nuts between layers gives extra texture I enjoy.

• For a festive touch, I top it with peppermint candy during the holidays.

• I can also swirl in a layer of peanut butter into the whipped topping for a peanut-butter-chocolate combo.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat a slice, I microwave it on medium power for 20–30 seconds or warm it in the oven at 300 °F for about 10 minutes. If it’s too dry, I sprinkle a bit of milk on top before reheating.

FAQs

How can I make this cake gluten‑free?

I can replace the Oreos and cake mix with gluten‑free versions to easily make this dessert gluten‑free.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I whip heavy cream with a bit of sugar and vanilla until stiff peaks form and then use that in place of Cool Whip.

Can I freeze leftover cake?

Yes—I freeze individual slices in airtight containers for up to 3 months. I thaw them overnight in the fridge and reheat as mentioned above.

Is it possible to make this ahead of time?

I can assemble the cake and refrigerate it in the dish (unbaked) for up to 12 hours before baking. I then bake it when I’m ready to serve for the best texture.

Can I make this dairy‑free?

I substitute dairy ingredients: use dairy‑free sweetened condensed milk, whipped topping, and butter alternatives to make a dairy‑free version.

Conclusion

I love how this Oreo Dump Cake combines ease and decadence in one dish—no mixing bowls, minimal steps, and maximum flavor. It’s become my go‑to dessert when I crave chocolate comfort or want to impress with minimal effort. Enjoy each slice!

Oreo Dump Cake

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• Author: Chef Sara
• Total Time: 50–55 minutes
• Yield: Approximately 10 slices
• Diet: Vegetarian

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Description

A rich and indulgent Oreo Dump Cake that’s easy to make and packed with chocolatey Oreo flavor. Perfect for gatherings or a cozy treat.

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Ingredients

25 Oreo cookies

14 oz sweetened condensed milk

8 oz whipped topping (Cool Whip), thawed

15¼ oz chocolate cake mix

½ cup salted butter, sliced

8 additional Oreos, chopped

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Instructions

1. Preheat the oven to 350°F.
2. Lightly grease a 9×13-inch baking dish with cooking spray.
3. Arrange the Oreo cookies in a single layer at the bottom of the dish.
4. Pour the sweetened condensed milk evenly over the cookies.
5. Spread the thawed whipped topping over the condensed milk layer.
6. Sprinkle the dry chocolate cake mix evenly on top.
7. Distribute the sliced butter over the cake mix.
8. Scatter the chopped Oreos over the top.
9. Bake for 35–40 minutes, or until the top is golden and set.
10. Serve warm, optionally topped with vanilla ice cream and chocolate sauce.

Notes

• Swap in mint Oreos for a refreshing twist.
• Use caramel pudding mix instead of cake mix for variation.
• Add chocolate chips or chopped nuts between layers for texture.
• Top with peppermint candy for a festive touch.
• Swirl in peanut butter into whipped topping for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg