Oreo Dump Cake Recipe

Why You’ll Love This Recipe

I love this recipe because there’s no mixing, no beating—just dump and bake. It’s made with pantry staples, comes together in minutes, and always satisfies my sweet tooth. The crushed Oreos soften into the layers, the pudding adds creaminess, and the cake mix creates a crisp, buttery topping. It’s a lazy-day dessert that feels anything but lazy when I take that first bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crushed Oreos

• Instant chocolate pudding mix

• Milk

• Chocolate cake mix

• Unsalted butter (melted)

• Optional toppings: whipped cream, extra Oreos, chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I spread a generous layer of crushed Oreos on the bottom of the dish.

3. In a bowl, I whisk the instant chocolate pudding mix with cold milk until smooth and slightly thickened, then pour it evenly over the Oreos.

4. I sprinkle dry chocolate cake mix over the pudding layer—straight from the box, no mixing.

5. I pour melted butter evenly over the top, making sure to cover as much of the cake mix as possible to help it bake into a crisp topping.

6. I bake it for 40–45 minutes, or until bubbly around the edges and the top is set.

7. I let it cool for at least 10 minutes before serving warm with a scoop of whipped cream or ice cream.

Servings and timing

This recipe serves 10–12 and takes about 10 minutes to prep and 40–45 minutes to bake. It’s ready in under an hour with almost no cleanup.

Variations

Sometimes I use golden Oreos for a different flavor twist, or swap the chocolate cake mix for red velvet or devil’s food. I’ve even added peanut butter chips, caramel drizzle, or chopped nuts for extra indulgence. For a cookies-and-cream vibe, I swirl in some cream cheese before baking.

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions for 20–30 seconds until warm. It also tastes great cold, especially with a dollop of whipped cream.

FAQs

Do I need to prepare the cake mix?

No, I don’t mix it with eggs or oil. I sprinkle it dry over the pudding layer and let the butter do the work during baking.

Can I use homemade pudding?

Yes, but I prefer instant pudding for convenience and consistency. Just make sure it’s thick enough to layer properly.

What kind of Oreos should I use?

Classic Oreos work great, but I’ve used flavored varieties like mint or peanut butter for a fun twist. I crush them roughly so I still get some texture.

Why is my dump cake dry on top?

That usually means there wasn’t enough butter to soak into the cake mix. I make sure to spread the melted butter evenly and cover as much of the dry mix as I can.

Can I make this in a slow cooker?

Yes, I layer everything the same way and cook on high for 2–2½ hours, or until the top is set and edges are bubbly.

Conclusion

Oreo Dump Cake is the ultimate low-effort, high-reward dessert. With just a few ingredients and minimal prep, I end up with a gooey, chocolate-packed treat that tastes like it took way more effort than it did. Whether I’m feeding a crowd or just treating myself, this recipe always hits the sweet spot.

Oreo Dump Cake Recipe

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A rich and gooey dessert made with layers of crushed Oreos, cake mix, and creamy filling—easy to make and impossible to resist.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert, Cake
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

36 Oreo cookies, roughly crushed (plus extra for topping)

1 (3.4 oz) package instant vanilla or chocolate pudding mix

2 cups milk

1 box chocolate cake mix (about 15.25 oz)

1 cup (2 sticks) unsalted butter, sliced into thin pats

Whipped cream or ice cream, for serving (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Spread crushed Oreos evenly over the bottom of the dish.

In a bowl, whisk together pudding mix and milk until smooth. Pour over Oreos.

Sprinkle dry cake mix evenly over the pudding layer (do not mix).

Arrange butter slices evenly over the cake mix.

Bake for 40–45 minutes, or until top is golden and edges are bubbly.

Let cool slightly before serving. Top with whipped cream or ice cream, if desired.

 

Notes

You can swap chocolate cake mix for vanilla or cookies-and-cream cake mix.

Add peanut butter chips or white chocolate chips between layers for extra flavor.

Best served warm but also delicious cold from the fridge.