Oreo Dump Cake Recipe

Craving a rich, cookies-and-cream dessert that you can bake with almost no effort? This Oreo Dump Cake recipe layers crushed cookies, sweetened condensed milk, whipped topping, dry chocolate cake mix, and butter into one pan for a gooey, brownie-meets-lava-cake result. You skip mixing bowls and mixers. You get a crackly top, a fudgy center, and pockets of Oreo crunch in every bite. If you want a fast crowd-pleaser for game night or last-minute company, this one checks every box.

Why You Will Love This Recipe

• Quick & Easy: Toss five ingredients into one pan, bake, and you’re done.
• Crowd Favorite: Chocolate cake meets gooey cookies-and-cream. Everyone grabs seconds.
• No Mixer Needed: Skip the bowls and gadgets. Just layer and bake.
• Flexible Flavors: Switch in Golden Oreos, peanut butter Oreos, or add candy chips for fun twists.
• Make Ahead Friendly: Bake today, refrigerate or freeze, and reheat when cravings strike.

This recipe works because it combines the rich fudginess of a brownie with the crunch of Oreos and the creaminess of whipped topping. The buttery topping melts into the cake mix, preventing dry spots and leaving you with a dessert that’s part cake, part pudding, and all comfort.
Love quick chocolate bakes? Try our Pumpkin Chocolate Chip Cookies for another crowd favorite.

Ingredients With Weights

Ingredients

• Oreos, finely crushed, 4 cookies
  about 40 g, for the base layer
• Sweetened condensed milk, 1 can
  300 ml, about 14 oz or 396 g
• Whipped topping, 8 oz
  thawed, about 225 g
• Chocolate fudge cake mix, 1 box
  15.25 oz, about 432 g, use dry
• Oreos, roughly chopped, 6 to 8 cookies
  about 60 to 80 g, for texture on top
• Unsalted butter, 1 stick
  cold, sliced thin, 4 oz, about 113 g

Ingredient Notes and Substitutions

• Oreos
  Use regular Oreos for a classic cookies and cream taste. Leave some chunks on top for crunch. You can swap in Golden, mint, or peanut butter flavors for a twist.
• Sweetened condensed milk
  Full fat gives the best gooey center. Avoid evaporated milk, which is unsweetened; according to the U.S. FDA standards of identity, sweetened condensed milk contains added sugar while evaporated milk does not, so the dessert sets and sweetens differently.
• Whipped topping
  Cool Whip holds up in the oven. If you use homemade whipped cream, stabilize it with a spoon of powdered sugar and chill it well.
• Cake mix
  Chocolate fudge brings extra cocoa. A standard chocolate mix also works. For gluten free, use a certified gluten free chocolate cake mix.
• Butter
  Cold, thin slices melt slowly and hydrate the dry mix. If dry spots appear, drizzle 2 to 3 tablespoons melted butter over those areas in the last 10 minutes.

Tools You Will Need

• 9 by 13 inch baking pan
• Measuring cups and spoons
• Small knife to slice butter
• Food processor or zip bag with a rolling pin to crush cookies
• Offset spatula or spoon for spreading layers

Step By Step Instructions

Before You Start

1. Preheat oven to 350°F (175°C). Place the rack in the middle for even heat.
2. Grease a 9×13 pan lightly with butter or nonstick spray.

Assemble the Layers

3. Crush 4 Oreos into fine crumbs and spread evenly on the pan bottom. This forms the base.
4. Pour 1 can of sweetened condensed milk evenly across the crumbs.
5. Spread 8 oz whipped topping over the milk in a smooth layer.
6. Sprinkle 1 box dry chocolate cake mix across the top. Do not stir.
7. Scatter 6–8 chopped Oreos over the cake mix.
8. Top with cold butter slices, laid side by side so most of the surface is covered. This helps prevent dry mix.

Bake Time And Doneness Cues

9. Bake for 40–45 minutes. The top should look set with melted butter spots and crisp edges.
10. If you see dry powder at 30 minutes, drizzle 2–3 tablespoons melted butter over those spots and continue baking.
11. Check doneness: the center should jiggle slightly but not look liquid.

Serve And Store

12. Let the cake cool at least 15 minutes before serving. It firms as it cools.
13. Serve warm with ice cream or drizzle with chocolate sauce for extra indulgence.

Half Batch In An 8×8 Pan

14. Halve all ingredients, keep the same layer order.
15. Bake for 30–35 minutes and check doneness with the same cues.
    Baking for a smaller group next time? Our Lemon Blueberry Muffins give you a bright, bakery-style option.

Optional Method, Pudding Layer Version

Want an even creamier twist? Try adding a pudding layer before baking. This version creates a richer, almost mousse-like texture beneath the crunchy Oreo topping.

Steps for the Pudding Layer Version

1. Mix one 3.4 oz box of instant chocolate pudding with 2 cups cold milk until thickened.
2. Spread the pudding over the crushed Oreo base, right before pouring the condensed milk.
3. Continue with whipped topping, dry cake mix, chopped Oreos, and butter slices as in the classic version.
4. Bake at 350°F for 40–45 minutes. The pudding will bake into the layers, leaving a softer, creamier center.

Notes

• The pudding version is softer and more spoonable than the classic, which holds a firmer bar-like structure.
• You can swap chocolate pudding for vanilla or cookies-and-cream flavored pudding to play up the Oreo theme.
• Expect the bake to bubble more during cooking. Let it rest at least 20 minutes before cutting.

Pro Tips & Troubleshooting

Expert Tips

• Slice butter thinly so it melts evenly across the cake mix. Thick chunks often leave dry patches.
• Use chilled whipped topping for better layering. Warm topping melts too quickly and mixes into the milk.
• Check at the 30-minute mark. If the top looks too powdery, drizzle extra melted butter over those spots.
• Cool slightly before cutting. This helps the layers set and makes serving cleaner.
• Serve with a scoop of ice cream. The contrast of warm cake and cold ice cream makes every bite better.

Common Mistakes to Avoid

• Skipping butter coverage. Uncovered dry mix will stay powdery after baking.
• Overbaking. Too much time in the oven turns the center dry instead of gooey.
• Using evaporated milk instead of condensed milk. The texture won’t set correctly.
• Cutting immediately out of the oven. The cake will collapse before it sets.

A Creative Trick

Sprinkle a handful of mini chocolate chips between the cake mix and Oreos before baking. They melt into hidden pockets of gooey chocolate.

Serving, Storage & Variations

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream for a classic pairing.
• Drizzle with chocolate or caramel sauce for extra indulgence.
• Top with crushed Oreos just before serving to add a fresh crunch.
• Cut into bars once cooled for an easy potluck or party dessert.
• Build a dessert tray with Pumpkin Sugar Cookies with Cream Cheese Frosting for a sweet contrast to the warm, gooey cake.

Storage Guidelines

For quick food safety guidance, a food storage app or chart can be very handy.

• Refrigerator: Store covered for up to 3 to 4 days, as advised by the USDA Food Safety and Inspection Service, and the texture will stay moist and fudgy.
• Freezer: Wrap portions tightly and freeze for quality up to about 3 months; the USDA notes frozen leftovers remain safe longer but quality declines over time.
  For another freezer-friendly bake, see Blueberry Muffins with Streusel.
• Reheating: Warm individual slices in the microwave or heat the pan in the oven until the dessert steams throughout; the USDA recommends reheating leftovers to 165°F for safety.

Variations

• Golden Oreos: Swap in Golden Oreos for a lighter vanilla version.
• Mint Oreo: Use mint Oreos and drizzle with hot fudge for a refreshing spin.
• Peanut Butter Oreo: Pair peanut butter Oreos with a drizzle of warm peanut butter sauce.
• Candy Mix-ins: Add a handful of white chocolate or mini chocolate chips between layers for a gooier bite.
  Want a showpiece chocolate dessert for parties? Try our rich Dubai Chocolate Cake.

Nutrition Information (Per Serving, based on 12 servings)

Nutrient	Amount
Calories	400
Carbohydrates	56 g
Protein	6 g
Total Fat	19 g
Saturated Fat	9 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	6 g
Trans Fat	0.3 g
Cholesterol	34 mg
Sodium	451 mg
Potassium	285 mg
Fiber	1 g
Sugar	38 g
Vitamin A	356 IU
Vitamin C	1 mg
Calcium	171 mg
Iron	3 mg

Note: Nutrition values are approximate and may vary depending on ingredient brands. Use a tracker like Cronometer or MyFitnessPal to recalculate if you make substitutions.

Conclusion

This Oreo Dump Cake recipe proves that dessert doesn’t have to be complicated to taste incredible. With just five core ingredients and minimal prep, you get a dessert that’s gooey, chocolatey, and loaded with cookies-and-cream flavor. It’s the kind of dish that disappears fast at family gatherings and potlucks, leaving people asking for the recipe.

The best part? You can tweak it to your taste. From Golden Oreos to peanut butter versions, each variation keeps things exciting. Whether you bake it for a party or whip it up on a lazy weekend, this recipe never disappoints.

If you try it, leave a comment and rating to share how it turned out. Don’t forget to pin or share it with friends who love easy desserts. What Oreo twist will you try first?
If you like easy bakes with cozy flavor, Apple Pie Cinnamon Roll Muffins are a fun next pick.

Frequently Asked Questions (FAQ)