This Oreo dump cake recipe is our easiest chocolate dessert yet. It's as simple to assemble as layering a few ingredients and baking until set. The finished dump cake is fudgy and rich with the flavor of Oreo cookies and Devil's Food cake. Our recipe tasters loved the warm cake topped with vanilla ice cream but it's great on its own as well. Read on for everything you need to know about making homemade Oreo cake.
Oreo Dump Cake Ingredients
The great news about making an Oreo dump cake, is that is comes together with very few ingredients. The finished cake is perfect for sharing.
- Oreos: You'll need about 32 cookies to fill a 3-quart baking dish. A 14.3-ounce package of Oreos contains about 36 cookies.
- Sweetened Condensed Milk: For the best texture and flavor, use sweetened condensed milk rather than evaporated milk.
- Whipped Topping: A tub of frozen whipped topping is spread over the Oreo layer in this dessert. You can use full-fat, light, or sugar-free if you'd prefer.
- Chocolate Cake Mix: We loved the rich flavor of Devil's Food cake mix but you could easily use chocolate or fudge cake mix.
- Salted Butter: Pats of salted butter finish this dump cake recipe. Our Test Kitchen recommends using salted butter to balance the sweetness of the filling.
How to Make Oreo Dump Cake
To assemble this Oreo dump cake recipe, you'll just need to layer in the ingredients in the correct order.
- Add Oreos: Spray your baking dish with nonstick cooking spray and place Oreos in an even layer.
- Spread Filling: Drizzle on a can of sweetened condensed milk and evenly spread a layer of frozen whipped topping over the Oreos.
- Add Cake Mix: Shake a box of chocolate cake mix over the filling as evenly as you can.
- Top with Butter: Finish by adding a layer of salted butter pats. Try to get these as evenly spaced as possible to help the cake mix bake without leaving dry spots.
How to Serve Oreo Dump Cake
Once the chocolate dump cake recipe is baked and set, scoop it into bowls and serve. Oreo dump cake is delicious all on its own but it's even better with a scoop of vanilla ice cream or whipped cream. This big-batch recipe is perfect for a crowd as it serves 12.
How to Store Oreo Dump Cake
This dump cake recipe is best served the day it's made but it can be stored. Cover the chocolate dump cake pan tightly with plastic wrap. Refrigerate the leftover dump cake for up to 3 days.
Ingredients
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32 chocolate sandwich cookies with white filling (Oreos)
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14 ounces sweetened condensed milk
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8 ounces frozen whipped dessert topping, thawed
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1 package 2-layer-size devils food or chocolate fudge cake
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3/4 cup cold salted butter, sliced into 24 pats
Directions
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Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray. Arrange 24 Oreos in a single layer in the prepared baking dish.
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Evenly drizzle sweetened condensed milk over the cookies and then top with the whipped topping, spreading to evenly coat.
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Evenly sprinkle cake mix over the top. Coarsely chop or crush the remaining 8 Oreos and sprinkle over the cake mix. Evenly distribute the butter slices over the cake mix.
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Bake 40 to 45 minutes or until set. Serve topped with whipped topping or ice cream, if desired.
Nutrition Facts (per serving)
| 861 | Calories |
| 43g | Fat |
| 115g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 861.4 | |
| % Daily Value * | |
| Total Fat 43.1g | 55% |
| Saturated Fat 20.7g | 104% |
| Cholesterol 45.7mg | 15% |
| Sodium 742.7mg | 32% |
| Total Carbohydrate 114.8g | 42% |
| Dietary Fiber 2.6g | 9% |
| Total Sugars 71g | |
| Protein 9.9g | 20% |
| Vitamin D 0.1mcg | 0% |
| Vitamin C 1.2mg | 1% |
| Calcium 205.2mg | 16% |
| Iron 5.9mg | 33% |
| Potassium 456.7mg | 10% |
| Fatty acids, total trans 1g | |
| Vitamin D 2.7IU | |
| Alanine 0.3g | |
| Arginine 0.4g | |
| Ash 3.6g | |
| Aspartic acid 0.6g | |
| Caffeine 11.4mg | |
| Carotene, alpha 0mcg | |
| Choline, total 52.4mg | |
| Copper, Cu 0.4mg | |
| Cystine 0.1g | |
| Energy 3603.4kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 86.8mcg | |
| Glutamic acid 2.4g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.4g | |
| Methionine 0.1g | |
| Magnesium, Mg 63mg | |
| Manganese, Mn 0.6mg | |
| Niacin 3.3mg | |
| Phosphorus, P 330.9mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.5g | |
| Phytosterols 3.8mg | |
| Proline 0.9g | |
| Retinol 128.2mcg | |
| Selenium, Se 11.6mcg | |
| Serine 0.5g | |
| Starch 22.9g | |
| Theobromine 157.4mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 2.5mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.5g | |
| Vitamin A, IU 490IU | |
| Vitamin A, RAE 131.2mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 30.5mcg | |
| Water 30.3g | |
| Zinc, Zn 1.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
