Oreo Dump Cake
This Oreo Dump Cake combines chocolate sandwich cookies, sweetened condensed milk, whipped topping, cake mix, and butter into one rich, irresistible dessert—perfect for easy entertaining or a cozy night in.
12 Servings
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
To make this dessert gluten-free, substitute the chocolate sandwich cookies and boxed cake mix with certified gluten-free alternatives. Many brands now offer gluten-free chocolate sandwich cookies that taste remarkably similar to the original, and gluten-free chocolate cake mixes are widely available in most grocery stores. Be sure to check all ingredient labels for cross-contamination if preparing for someone with celiac disease.