Description
This easy and indulgent Oreo Dump Cake recipe combines crushed Oreo cookies, instant chocolate pudding, and chocolate cake mix for a delicious layered dessert topped with whipped topping and optional mini chocolate chips. With just 5 main ingredients and minimal prep time, it’s a perfect quick treat for any occasion.
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 Oven: 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 over the bottom of the prepared baking dish to form the base layer.
- Prepare Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, approximately 2 minutes. Then pour the pudding evenly over the Oreo layer.
- Add Cake Mix and Butter: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible to ensure moistness.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes or until the top is set and slightly crisp. Remove from oven and let cool for 10 minutes to set.
- Add Toppings and Serve: Top the warm cake with whipped topping, sprinkle mini chocolate chips on top, and garnish with extra Oreo cookies if desired. Serve warm or at room temperature.
Notes
- To ensure even baking, try to spread each layer uniformly in the baking dish.
- You can substitute vanilla or butterscotch pudding mix for a different flavor profile.
- Mini chocolate chips are optional but add a nice texture and extra chocolate flavor.
- For a richer topping, use homemade whipped cream instead of store-bought whipped topping.
- Letting the cake cool slightly before topping helps the whipped topping keep its shape.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
