why make this recipe
This Oreo Dump Cake is fast and tasty. You use few steps and simple ingredients. It works for family dinners, parties, or when you want a quick dessert. The cake is rich, chocolaty, and has crunch from the Oreos.
introduction
This recipe mixes whole Oreo cookies with sweetened condensed milk, whipped topping, chocolate cake mix, and butter. You do not need to cream or beat anything. If you like dump cakes, try this easy caramel apple dump cake for another simple dessert idea.
how to make Oreo Dump Cake
Make the cake in one baking dish. Arrange the Oreos, pour the sweetened condensed milk, spread the whipped topping, sprinkle the dry cake mix, and place the butter on top. Bake until the top is golden and bubbling.
Ingredients :
- 25 Oreo cookies
- 14 ounce Can Sweetened Condensed Milk
- 8 ounce Whipped Topping (Cool Whip), not frozen
- 15¼ ounce Chocolate cake mix
- ½ cup Sweet Salted Butter (sliced)
Directions :
- Preheat oven to 350F degrees.
- Use cooking spray to grease a 9 by 13 baking pan or dish.
- Arrange the cookies in a single layer in the baking dish.
- Evenly pour the sweetened condensed milk over the cookies.
- Spread whipped topping over the cookie mixture.
- Sprinkle the dry chocolate cake mix over the top.
- Arrange the sliced butter over the dry cake mix.
- Chop up 8 Oreos and sprinkle them over the top.
- Bake for 35 to 40 minutes.
- Serve hot, topped with ice cream and chocolate sauce!
how to serve Oreo Dump Cake
Serve warm for the best texture. Scoop a piece onto a plate and add a scoop of vanilla ice cream. Drizzle chocolate sauce if you like. You can also serve it slightly cooled; it will slice more cleanly then.
how to store Oreo Dump Cake
Cover the cooled cake with plastic wrap or put it in an airtight container. Store in the refrigerator for up to 4 days. Reheat single portions in the microwave for 20–30 seconds before serving.
tips to make Oreo Dump Cake
- Use room temperature butter so it melts evenly over the cake mix.
- Do not mix the dry cake mix with the wet layers. Leave it dry on top.
- Watch the last 5 minutes of baking to avoid over-browning. Cover with foil if it browns too fast.
- For extra crunch, add chopped Oreo pieces on top after baking.
variation (if any)
- Peanut butter twist: Add 1/2 cup peanut butter dollops between the whipped topping and cake mix.
- Mint Oreo: Use mint Oreos for a mint-chocolate version.
- Nutty add: Sprinkle chopped nuts over the dry cake mix before baking.
FAQs
Q: Can I use a different cookie instead of Oreos?
A: Yes. You can use other sandwich cookies or chocolate cookies. The flavor will change but it still works.
Q: Do I need to thaw the whipped topping?
A: No. Use the whipped topping from the fridge, not frozen. Spread it cold over the cookies.
Q: Can I make this ahead and bake later?
A: Yes. Prepare the dish, cover, and keep in the fridge for up to 24 hours. Bake when ready, but add a few extra minutes if cold from the fridge.
Q: Is this cake very sweet?
A: Yes, it is a sweet dessert. Serve with plain vanilla ice cream to balance the sweetness.
Oreo Dump Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and delicious dessert featuring layers of Oreo cookies, sweetened condensed milk, whipped topping, and chocolate cake mix, all baked to perfection.
Ingredients
- 25 Oreo cookies
- 14 ounce Can Sweetened Condensed Milk
- 8 ounce Whipped Topping (Cool Whip), not frozen
- 15¼ ounce Chocolate cake mix
- ½ cup Sweet Salted Butter (sliced)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 by 13 inch baking pan with cooking spray.
- Arrange the Oreos in a single layer in the baking dish.
- Pour the sweetened condensed milk evenly over the cookies.
- Spread whipped topping over the cookie mixture.
- Sprinkle the dry chocolate cake mix over the top.
- Arrange the sliced butter over the dry cake mix.
- Chop up 8 Oreos and sprinkle them over the top.
- Bake for 35 to 40 minutes, or until the top is golden and bubbling.
- Serve hot, topped with ice cream and chocolate sauce.
Notes
For the best texture, serve warm. The cake can also be made ahead and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
