Introduction

This Oreo Dump Cake is a deliciously simple dessert that combines the rich flavors of Oreos, chocolate, and creamy layers. It’s perfect for when you want a show-stopping treat with minimal effort and maximum yum.

A close-up image shows two rows of Oreo cookies standing upright inside a clear rectangular glass baking dish, each sandwich cookie dark brown with white cream filling visible, positioned evenly in parallel lines; a thick, pale yellow batter with smooth texture is being poured from a glass mixing bowl by a woman's hand, coating the bottom layer and reaching between the cookies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
14 ounces sweetened condensed milk (1 14-ounce can)
1 container (8 ounces) Cool Whip, thawed for about 15 minutes
1 box chocolate cake mix
¾ cup butter (1 ½ sticks or 12 tablespoons), cut into 12 pats or smaller

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Arrange 20 Oreo cookies in two layers of 10 across the bottom of the prepared dish.
Step 3: Pour the sweetened condensed milk evenly over the Oreo cookies.
Step 4: Spread the thawed Cool Whip evenly over the condensed milk layer using a spatula.
Step 5: Sprinkle the entire box of chocolate cake mix evenly on top of the Cool Whip. Use a fork to break up any lumps for an even layer.
Step 6: Distribute the butter pats across the surface of the cake mix to cover as much area as possible. Do not stir or mix it in.
Step 7: Bake in the preheated oven for 40-45 minutes, until the top is golden and bubbly.
Step 8: Remove from the oven and allow to cool slightly before serving.

Tips & Variations

Use regular or double-stuff Oreos depending on your preference for cream filling.
Add a handful of chopped nuts or chocolate chips on top before baking for added texture.
If you prefer, substitute Cool Whip with whipped cream or cream cheese frosting for a richer layer.
For a fun twist, try using a different cake mix flavor like red velvet or vanilla.

Storage

Store leftover cake covered tightly in the refrigerator for up to 4 days. To serve, bring to room temperature or warm slightly in the microwave for about 20 seconds for a soft, gooey texture.

How to Serve

A glass baking dish filled with a thick, dark brown chocolate brownie base. On top of the brownie, there are many broken and whole pieces of black and white sandwich cookies embedded, showing their black cookie texture and white cream filling. The surface of the brownie is cracked and textured around the cookie pieces. The dish sits on a white marbled surface with a checkered cloth in soft focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used as a substitute, but it may not hold up as firmly during baking, so the texture might vary slightly.

Do I need to crush the Oreos before layering?

No, the Oreos are layered whole at the bottom to provide a nice texture contrast after baking.

Oreo Dump Cake Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This Oreo Dump Cake is a simple, indulgent dessert that layers whole Oreo cookies with sweetened condensed milk, Cool Whip, chocolate cake mix, and butter, then bakes into a rich, gooey treat perfect for any occasion. Its easy-to-make assembly ensures a crowd-pleaser without any complicated steps.

Author: Tara
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

20 Oreo cookies

Dairy & Toppings

14 ounces of sweetened condensed milk (1 14-ounce can)
1 8 ounce container of Cool Whip, thawed for about 15 minutes before starting

Baking

1 box of chocolate cake mix (standard size, about 15.25 ounces)
¾ cup of butter (1 ½ sticks or 12 tablespoons), cut into 12 pats or smaller pieces

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
Layer the Oreos: Arrange two layers of 10 Oreo cookies each evenly across the bottom of the prepared baking dish, creating a solid base.
Add the sweetened condensed milk: Pour the entire 14-ounce can of sweetened condensed milk evenly over the Oreo layers to soak and add rich sweetness.
Spread Cool Whip: Using a spatula, spread the thawed 8 ounces of Cool Whip evenly over the sweetened condensed milk layer for a creamy topping.
Sprinkle cake mix: Evenly sprinkle the entire box of chocolate cake mix over the Cool Whip layer. Use a fork to break up any lumps and create an even surface.
Add butter: Cut the ¾ cup of butter into 1-tablespoon slices or smaller pieces and distribute them evenly over the top of the cake mix. Do not stir or mix in the butter; it will melt and create a crisp topping while baking.
Bake the cake: Place the assembled dish in the oven and bake at 350°F (175°C) for 40 to 45 minutes, or until the top is golden and bubbly around the edges.
Cool and serve: Remove the cake from the oven and allow it to cool slightly before serving to let the layers set and make serving easier.

Notes

Make sure the Cool Whip is thawed but still cold before spreading to maintain the desired texture.
Do not stir after adding the butter on top; it melts during baking to create the signature crispy crust.
Use a 9×13-inch baking dish for best results and proper cooking times.
Allow the cake to cool slightly before serving to prevent the layers from falling apart.
For an extra indulgence, serve with a scoop of vanilla ice cream or drizzle with chocolate syrup.

Keywords: Oreo dump cake, easy dessert, chocolate dessert, Oreo recipe, no mixer cake, quick cake recipe