Description
This Oreo Dump Cake is a decadent, chocolate-loaded dessert that’s irresistibly gooey and rich. With layers of crushed Oreos, sweetened condensed milk, whipped topping, chocolate cake mix, and buttery topping, it’s as easy as ‘dump, bake, and serve.’
Ingredients
Units
Scale
- 24 Oreo cookies, divided (6 reserved for topping)
- 14 oz can sweetened condensed milk
- 8 oz tub whipped topping (Cool Whip), thawed
- 15.25 oz box chocolate fudge cake mix
- 1/2 cup salted butter, cold and thinly sliced
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.
- Roughly crush 18 Oreo cookies and spread them evenly on the bottom of the dish.
- Pour the sweetened condensed milk over the crushed Oreos.
- Spread the thawed whipped topping evenly over the condensed milk layer.
- Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping—do not mix.
- Place the thin slices of cold butter evenly over the entire surface of the cake mix.
- Bake for 40–45 minutes, or until the top is bubbly and slightly crisp around the edges.
- Crush the remaining 6 Oreos and sprinkle them on top as a finishing touch.
- Let the cake cool for at least 10–15 minutes before serving warm. Optionally, top with ice cream or extra whipped cream.
Notes
- Don’t stir the layers—dump cakes bake best when left in layers.
- For extra texture, add chocolate chips or chopped Oreos between layers.
- Leftovers can be stored in the fridge for up to 4 days and reheated.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg