Oreo Dump Cake

Oreo Dump Cake is proof that the easiest recipes often taste the best. No mixing bowls, no complicated steps, just pure chocolatey goodness. Layer your ingredients over Oreo cookies, pop the pan in the oven, and in less than 40 minutes you’ll have a warm, gooey dessert that’s perfect for any occasion. It’s fast, foolproof, and absolutely delicious.

This easy Oreo Dump Cake is literally the definition of fast and delicious. You dump everything into one pan, bake it, and end up with creamy, crunchy, and chocolatey layers that’s a straight-up addictive dessert that’s better than anything you’d expect from such minimal effort.

This recipe has saved me more times than I can count when I needed dessert ASAP, just like my OREO Dirt Cake, a fan-favorite recipe of mine!

Why I love this recipe

• Like my pumpkin dump cake, apple dump cake, and peach dump cake, this recipe has no stirring, no complicated steps. Just layer, bake, and enjoy.
• Made with only 5 easy-to-find ingredients, it couldn’t be simpler.
• Ready in under an hour, it’s a lifesaver for busy days or last-minute dessert cravings.
• Even beginner bakers will feel like a pro with this one.

Ingredients

• Oreo cookies
• sweetened condensed milk
• Cool Whip
• chocolate cake mix
• salted butter

Step by step

1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking pan with non-stick spray.
2. Arrange the Oreo cookies in a single layer at the bottom of the pan.
3. Drizzle the sweetened condensed milk evenly over the cookies.
4. Spread the Cool Whip over the top, making sure it’s smooth and even.

1. Evenly sprinkle the dry cake mix on top of the Cool Whip layer.
2. Cut the salted butter into small pieces and distribute them across the cake mix.
3. Bake for 36 to 38 minutes. Serve warm, optionally with a scoop of ice cream.

Variations

While the classic version is absolutely delicious, I love experimenting with different flavors. Try using Golden Oreos with vanilla cake mix for a cookies-and-cream twist, or use mint Oreos for a refreshing chocolate-mint combination.

Storage

Wrap the pan with foil or plastic wrap and chill in the refrigerator for a few days. I actually love enjoying it straight from the fridge! For a warm treat, pop a single piece in the microwave for half a minute, or reheat a bigger portion in a 300°F oven for 10–15 minutes. The first two days give you the perfect texture.

If you try this recipe please comment and rate it below, I love hearing from you!