Introduction

Oreo Dump Cake is a delightful, no-fuss dessert that combines rich chocolate flavors with the crunch of Oreos. It’s perfect for when you want a delicious treat without spending hours in the kitchen.

A square piece of cookies and cream dessert sits on a white plate, showing three clear layers: a bottom dark crumb layer made of crushed black cookies, a thick middle white creamy layer with cookie bits mixed in, and a fluffy textured white top layer sprinkled with more cookie crumbs. Thin drizzles of chocolate sauce run vertically over the top, and a whole black sandwich cookie rests right in the center. Crumbled cookie pieces are scattered around the sides, and a silver fork rests on the plate’s edge. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies, roughly chopped
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
1 box (15.25 oz) chocolate cake mix
1/2 cup unsalted butter, melted
1 cup whipped topping (such as Cool Whip)
1/2 cup mini chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Spread the roughly chopped Oreo cookies evenly across the bottom of the prepared dish.
Step 3: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Pour the pudding evenly over the Oreos.
Step 4: Sprinkle the dry chocolate cake mix evenly over the pudding layer.
Step 5: Drizzle the melted butter evenly over the cake mix to help it bake into a moist crust.
Step 6: Bake in the preheated oven for 40-45 minutes or until the top is set and golden around the edges.
Step 7: Remove from oven and let cool slightly. Spread the whipped topping evenly over the warm cake, then sprinkle mini chocolate chips on top.
Step 8: Chill for at least one hour before serving to allow the layers to set and flavors to meld.

Tips & Variations

For added texture, fold some chopped nuts into the cake mix layer before baking.
Substitute vanilla instant pudding for a different flavor twist.
If you prefer a richer topping, use homemade whipped cream instead of store-bought whipped topping.
Try adding a drizzle of caramel or chocolate syrup on top before serving for extra indulgence.

Storage

Store leftover Oreo Dump Cake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature or warm briefly in the microwave. The whipped topping may be best added fresh if possible after reheating.

How to Serve

A square slice of layered Oreo dessert sits on a white plate with a silver fork on the side, resting on a white marbled surface. The dessert has at least three layers: a dark crushed Oreo crumb base, a thick creamy white middle layer dotted with Oreo pieces, and a top fluffy white layer sprinkled with Oreo crumbs. The top is decorated with a whole Oreo cookie and drizzles of dark chocolate sauce running down the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Absolutely! Chocolate chip cookies, chocolate wafers, or even peanut butter cookies can be great substitutes, depending on your flavor preference.

Is this dessert gluten-free?

The traditional recipe uses cake mix and Oreos which contain gluten. To make it gluten-free, use gluten-free chocolate cake mix and gluten-free chocolate sandwich cookies.

Oreo Dump Cake Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This Oreo Dump Cake is an irresistibly easy dessert that layers the beloved crunch of Oreo cookies with creamy chocolate pudding, moist chocolate cake mix, and a luscious whipped topping. With its simple assembly and rich chocolate flavors, this no-fuss dessert is perfect for parties, potlucks, or anytime you crave a decadent treat without the hassle.

Author: Nora
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Layer

24 Oreo cookies, roughly chopped

Pudding Mixture

1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk

Cake Layer

1 box (15.25 oz) chocolate cake mix
1/2 cup unsalted butter, melted

Topping

1 cup whipped topping (such as Cool Whip)
1/2 cup mini chocolate chips

Instructions

Prepare the pudding: In a medium mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the pudding thickens, about 2 minutes. Set aside.
Layer the Oreos: In a 9×13 inch baking dish, evenly spread the roughly chopped Oreo cookies as the base layer.
Add the pudding layer: Pour the prepared chocolate pudding evenly over the Oreo cookie layer and spread gently with a spatula to cover completely.
Sprinkle the cake mix: Evenly sprinkle the dry chocolate cake mix over the pudding layer. Do not mix.
Drizzle melted butter: Drizzle the melted unsalted butter evenly over the cake mix to ensure it will moisten and create a moist cake layer while baking.
Bake the cake: Preheat your oven to 350°F (175°C). Bake the dish in the center of the oven for 35-40 minutes or until the top is golden and the cake mix is fully cooked.
Cool and top: Remove the cake from the oven and allow it to cool completely. Once cool, spread the whipped topping evenly over the entire cake surface.
Garnish: Sprinkle mini chocolate chips over the whipped topping for extra texture and chocolate flavor.
Serve: Cut into squares and serve chilled or at room temperature for the best taste and texture experience.

Notes

Ensure the pudding is fully set before layering to prevent mixing with the Oreo cookies.
Do not stir the cake mix layer once on top; it is intended to bake over the pudding creating a moist cake texture.
Use a 9×13 inch baking dish for best results.
For extra richness, add a handful of chopped nuts or drizzle chocolate syrup on top before serving.
This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Oreo dump cake, easy chocolate dessert, no-fuss cake recipe, layered chocolate pudding cake