This Oreo Dump Cake is made with just 5 ingredients—Oreos, sweetened condensed milk, whipped topping, cake mix, and butter. That’s it!
Let me just say this upfront: I did not set out to fall in love with a dessert that has the word “dump” in its name. I mean… doesn’t exactly scream “romance,” right? But one rainy Saturday, my niece came over begging to bake something “chocolaty and gooey and fun.” I remembered seeing this Oreo Dump Cake recipe floating around on Pinterest, and the rest was sweet, messy history.
We dumped everything into a dish, crossed our fingers, and waited. When we pulled it out of the oven, it was bubbling, molten, and smelled like a chocolate fudge volcano had erupted in the best possible way. We didn’t even wait for it to cool—just scooped it straight into bowls and topped it with vanilla ice cream. I swear I saw stars. She’s now declared it our “official rainy day cake.” And honestly? I’m not arguing.
Why You’ll Love This Oreo Dump Cake Recipe?
This cake is what I call “lazy genius.” No mixing bowls, no fancy stand mixers, and barely any dishes. It’s a one-dish wonder that somehow turns a box of cake mix and a sleeve of Oreos into something that tastes like it came from a cozy little bakery with $8 slices of cake. You get layers of crunchy cookie, molten chocolate, and that buttery crumble on top—pure magic. Also? Five ingredients. Five!
Ingredient Notes:
Okay, before you start tearing into the pantry, here’s what you’re working with:
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Oreo Cookies (32 total) – The soul of the cake. Regular, not Double Stuf, unless you want things ultra gooey.
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Sweetened Condensed Milk – That thick, sticky goodness that adds creamy sweetness to the base.
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Whipped Topping (like Cool Whip) – This gets spread over the Oreos and gives the cake a soft, marshmallow-y vibe.
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Chocolate Cake Mix – I like devil’s food or chocolate fudge for max richness.
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Salted Butter – Cold, sliced into pats. It melts into the cake mix and forms that golden, crispy top.
Pro tip: Don’t skip slicing the butter—it helps distribute the melt evenly, and gives you those perfectly crunchy craters on top.
How To Make Oreo Dump Cake?
So here’s what you’re gonna do. No stress, no weird steps.
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Preheat and Prep
Preheat your oven to 350°F. Spray a 3-quart baking dish (9×13-inch works great) with nonstick spray. -
Start Layering
Place 24 Oreos in a single layer across the bottom. Yep, just line ’em up. They’ll soften into a fudgy base while baking. -
Add the Sweet Stuff
Pour the can of sweetened condensed milk over the cookies—try to drizzle evenly. Then plop on the thawed whipped topping and spread it gently. -
Top It Off
Sprinkle the dry cake mix all over the whipped topping. It’ll look dry, but trust the process. Crush the remaining 8 Oreos and scatter them on top. Then lay those cold butter slices all over the cake mix.Want To Save This Recipe?
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Bake It Up
Slide the dish into the oven and bake for 40–45 minutes. You’ll know it’s done when the top looks golden and the edges are bubbling with glorious chocolate lava. -
Cool Slightly and Serve
Let it rest for 10 minutes. Then serve warm, maybe with a scoop of vanilla ice cream—or just dig in with a spoon. No judgment here.
Storage Options:
Store leftovers (if you have any) in an airtight container in the fridge for up to 4 days. Just pop it in the microwave for 15–20 seconds to relive that fresh-from-the-oven magic.
Variations and Substitutions:
This recipe is so customizable. Try these spins:
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Use Golden Oreos for a lighter, vanilla-forward twist.
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Swap the cake mix for red velvet, yellow, or even funfetti for birthday vibes.
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Add a handful of chocolate chips, caramel bits, or crushed pretzels between the layers for more texture.
What to Serve with Oreo Dump Cake?
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Vanilla ice cream (a classic combo)
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Whipped cream and fresh berries for a fancy twist
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Or go full chaos and serve it with a glass of cold milk and a big spoon
Frequently Asked Questions:
Can I use homemade whipped cream instead of Cool Whip?
Yes, just make sure it’s whipped to medium-stiff peaks. It might be slightly less stable, but it’ll still be delicious.
Do I have to use a specific brand of cake mix?
Nope! Any 2-layer-size chocolate cake mix works. Use your favorite.
Can I make this ahead of time?
Yep! Bake it earlier in the day and reheat in the oven at 300°F for about 10–15 minutes before serving.
Craving chocolate yet? This Oreo Dump Cake is one of those “how is this even real?” desserts. It’s so easy, so decadent, and it always disappears fast. If you try it, let me know how it goes—I’d love to hear your version or any fun twists you come up with!
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oreo Dump Cake
Ingredients
- 32 chocolate sandwich cookies with white filling e.g., Oreos
- 1 14-ounce can sweetened condensed milk
- 8 ounces frozen whipped dessert topping thawed
- 1 package devil’s food or chocolate fudge cake mix standard 2-layer size
- ¾ cup cold salted butter sliced into 24 even pats
Instructions
Prepare the Baking Dish
- Preheat the oven to 350°F (175°C). Coat a 3-quart baking dish with nonstick cooking spray or a light layer of butter.
Create the Cookie Base
- Arrange 24 whole chocolate sandwich cookies in a single, even layer across the bottom of the prepared baking dish.
Add Condensed Milk and Whipped Topping
- Evenly pour the sweetened condensed milk over the cookies. Spoon the thawed whipped topping over the milk layer and gently spread it out using a spatula to ensure full coverage.
Incorporate the Cake Mix and Crushed Cookies
- Sprinkle the dry cake mix evenly over the whipped topping. Coarsely chop or crush the remaining 8 cookies and scatter them evenly over the cake mix layer.
Top with Butter
- Distribute the slices of cold butter evenly across the top of the cake mix. Do not stir.
Bake the Cake
- Transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, or until the top is set and golden brown and the edges are bubbling.
Serve
- Remove from the oven and allow the cake to rest for approximately 10 minutes. Serve warm as-is, or optionally topped with ice cream or additional whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
