Introduction

This Oreo Dump Cake is an easy, no-fuss dessert that combines the rich flavors of chocolate and creaminess of Oreos in a simple layered cake. Perfect for when you want an indulgent treat without spending hours baking.

The image shows a rectangular glass baking dish filled with a thick, dark brown chocolate cake that has a rich and slightly cracked surface. The top layer is decorated with chunks of black and white sandwich cookies, some whole and some broken, scattered unevenly across the cake. The cookies add texture and contrast to the smooth chocolate base. The dish is placed on a white marbled surface, and a white kitchen towel with a light grid pattern is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.
Step 2: Crush the Oreo cookies coarsely and spread them evenly on the bottom of the prepared dish.
Step 3: Pour the sweetened condensed milk evenly over the crushed Oreos.
Step 4: Spread the thawed Cool Whip evenly over the condensed milk layer.
Step 5: Sprinkle the dry chocolate cake mix over the Cool Whip layer, covering it completely.
Step 6: Distribute the pats of butter evenly over the top of the cake mix.
Step 7: Bake for 45 to 50 minutes until the top is golden and bubbly.
Step 8: Allow the cake to cool before serving to let the layers set.

Tips & Variations

For extra crunch, add chopped nuts like pecans or walnuts between the layers.
You can substitute the chocolate cake mix with devil’s food or fudge cake mix for a richer chocolate flavor.
Try adding a drizzle of caramel or chocolate sauce on top before serving for added indulgence.
Be sure to thaw the Cool Whip just enough to spread easily but not melt completely.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual portions briefly in the microwave if you prefer it warm, but the cake is delicious served cold or at room temperature as well.

How to Serve

A thick rectangular glass baking dish filled with a dark brown chocolate cake layer that looks soft and moist, topped with several chunks of black sandwich cookies with white cream filling scattered unevenly on top, creating a mix of rough and smooth textures. The dish rests on a white marbled surface, and a white cloth with a checkered pattern is softly blurred 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 regular whipped cream instead of Cool Whip?

Yes, but Cool Whip gives the best texture and stability in this recipe. If using regular whipped cream, the layers may be softer and less distinct.

Do I need to grease the baking dish?

Greasing your dish helps prevent sticking and makes cleanup easier, so it’s recommended.

Oreo Dump Cake Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This Oreo Dump Cake Recipe is an incredibly easy and indulgent dessert that combines chocolate cake mix, crushed Oreo cookies, sweetened condensed milk, and Cool Whip. It’s a no-mixer, no-fuss recipe where you simply layer ingredients and bake, resulting in a rich, moist, and creamy treat perfect for any occasion.

Author: Tara
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 box of chocolate cake mix
20 Oreo cookies

Wet Ingredients

14 ounces sweetened condensed milk (1 14-ounce can)
1 8-ounce container Cool Whip, thawed for about 15 minutes before starting
3/4 cup butter (1 1/2 sticks or 12 tablespoons), cut into 12 pats or more

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Prepare Oreos: Roughly crush the 20 Oreo cookies into smaller pieces, either by hand or using a food processor, to evenly distribute in the cake.
Layer Ingredients: In a 9×13-inch baking dish, spread the crushed Oreos evenly over the bottom. Next, sprinkle the entire box of chocolate cake mix evenly over the Oreos.
Add Sweetened Condensed Milk: Pour the 14 ounces of sweetened condensed milk evenly over the dry cake mix layer, ensuring thorough coverage to moisten the cake mix.
Top with Butter: Place pats of the 3/4 cup butter evenly distributed across the entire surface of the cake mix to ensure even melting and a buttery crust.
Bake the Cake: Bake in the preheated oven for about 45-50 minutes until the edges are bubbly and the cake is set.
Cool and Serve: Remove from the oven and allow the cake to cool for at least 20 minutes. Once cooled, spread the thawed Cool Whip evenly over the top as a creamy topping before serving.

Notes

Thaw Cool Whip before spreading to ensure easy and smooth application.
You can crush Oreos to your preferred size—from coarse chunks to finer crumbs—for varied texture.
Use a glass or metal baking dish approximately 9×13 inches for best results.
Letting the cake cool before adding Cool Whip prevents it from melting and keeps the topping stable.
This cake is best stored refrigerated and served within 3-4 days.

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