Introduction

This Oreo Dump Cake is a simple, crowd-pleasing dessert that comes together with just a few ingredients. Layers of chopped Oreos, chocolate pudding, and cake mix create a rich, indulgent treat perfect for any occasion.

A square piece of layered dessert sits on a white plate, with three visible layers: the bottom layer is dark and crumbly, consisting of crushed cookies; the middle layer is creamy white with cookie crumbs mixed in; the top layer is thick, white, and fluffy, sprinkled with more crushed dark cookies and drizzled with glossy chocolate sauce in thin lines; on top, a whole dark cookie sits at the center as a garnish; a silver fork rests beside the dessert, and the background is a white marbled texture. 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 (optional)
Extra Oreo cookies for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Spread the chopped Oreo cookies evenly over the bottom of the prepared baking dish.
Step 3: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Pour the pudding evenly over the Oreos.
Step 4: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible.
Step 5: Bake in the preheated oven for 35 minutes, or until the top is set and slightly crisp. Remove from oven and let cool for 10 minutes.
Step 6: Top with whipped topping, mini chocolate chips, and extra Oreo cookies if desired. Serve warm or at room temperature.

Tips & Variations

Use plain or double-stuffed Oreos depending on how rich and creamy you want your dessert.
Add a handful of chopped nuts for extra texture and flavor.
Try using vanilla or peanut butter pudding mix for a different taste.
If you prefer a crunchier top, sprinkle extra butter in small dots over the cake mix before baking.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds if you prefer it warm, or enjoy it chilled for a more refreshing texture.

How to Serve

A square piece of layered cookies and cream dessert sits on a plain white plate on a white marbled surface, with a fork placed on the plate’s right side. The dessert shows three main layers: the bottom layer is a dense, dark brown crushed cookie crust, the middle layer is creamy and light beige with cookie bits mixed in, and the top layer is thick white cream sprinkled generously with dark cookie crumbles. The texture looks soft and moist, with cookie pieces scattered on top and around the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant pudding mix?

Instant pudding mix is preferred because it sets quickly and maintains the right texture in the cake. Regular pudding may be too runny and affect the layering.

Is this dessert gluten-free?

This recipe contains a chocolate cake mix and Oreos that typically have gluten. To make it gluten-free, look for gluten-free chocolate cake mix and gluten-free sandwich cookies as substitutes.

Oreo Dump Cake Recipe Just 5 Ingredients Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

This Oreo Dump Cake is a deliciously easy dessert made with just five main ingredients. Layers of chopped Oreo cookies, instant chocolate pudding, chocolate cake mix, and melted butter come together baked to perfection, then topped with whipped topping and optional mini chocolate chips and extra Oreos for garnish. It’s a quick, crowd-pleasing treat perfect for any occasion.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Layer

24 Oreo cookies, roughly chopped

Pudding Layer

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 (optional)
Extra Oreo cookies for garnish (optional)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Layer Oreos: Spread the roughly chopped Oreo cookies evenly over the bottom of the prepared baking dish, creating a firm base layer.
Make Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Pour this evenly over the layer of Oreos.
Add Cake Mix and Butter: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Then, drizzle the melted butter over the cake mix, covering as much surface as possible to help the cake bake with a crisp top.
Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is set and slightly crisp. Once done, remove from the oven and let it cool for 10 minutes.
Finish and Serve: Top the baked cake with whipped topping, mini chocolate chips, and extra Oreo cookies if desired. Serve warm or at room temperature for a delightful dessert.

Notes

For added texture and flavor, mini chocolate chips are optional but recommended.
Allow the cake to cool slightly before topping with whipped cream to prevent melting.
Store leftovers covered in the refrigerator for up to 3 days.
Use full-fat milk for best pudding texture, but 2% milk works fine as well.
To make it extra decadent, add a drizzle of chocolate syrup on top before serving.

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