Description
This Oreo Dump Cake Recipe is an easy and delicious dessert made with just 5 main ingredients. Layers of chopped Oreo cookies, chocolate pudding, cake mix, and melted butter bake together to create a rich, chocolatey treat topped with whipped topping and optional chocolate chips and extra Oreos. Perfect for an effortless yet indulgent dessert that serves 8.
Ingredients
Scale
Main 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
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Oreos: Spread the roughly chopped Oreo cookies evenly across the bottom of the prepared baking dish to form the first layer.
- Make pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Pour this pudding evenly over the Oreo layer.
- 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, ensuring as much of the surface is covered as possible for even baking.
- Bake the cake: Place the dish in the preheated oven and bake for 35 minutes, or until the top is set and has a slightly crisp texture. Remove from the oven and let cool for 10 minutes to set further.
- Add toppings and serve: Spread the whipped topping over the warm cake. Sprinkle with mini chocolate chips and garnish with extra Oreo cookies if desired. Serve warm or at room temperature for best flavor.
Notes
- You can substitute the instant chocolate pudding with homemade pudding if preferred.
- Using cold milk for the pudding ensures it thickens properly.
- For a richer flavor, use full-fat milk and butter.
- The whipped topping can be replaced with freshly whipped cream for a fresher taste.
- Mini chocolate chips are optional but add extra texture and chocolate bursts.
- Allowing the cake to cool slightly before topping helps prevent the whipped topping from melting.
- This recipe can be doubled using a larger baking dish or made in two batches.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
