Oreo Dump Cake

WANT TO SAVE THIS RECIPE?

I love an effortless dessert that feels indulgent enough to steal the show—and this Oreo Dump Cake is exactly that. It’s one of those recipes you can throw together with pantry staples and still end up with a rich, gooey, chocolate-loaded treat that looks and tastes like something you spent hours making. It’s one of my go-to choices when I’m craving something sweet but don’t want to pull out a dozen mixing bowls or fuss with complicated steps.

The first time I made this, I was genuinely shocked at how a box of cake mix, a handful of Oreos, and a can of sweetened condensed milk could come together to create something so crave-worthy. There’s something about the combination of moist chocolate cake, creamy filling, and the crunch of Oreos that hits every dessert note perfectly. Whether it’s a lazy weekend or a last-minute party dessert, this one always gets devoured.

---

Why You’ll Love This Oreo Dump Cake

This dessert is the ultimate no-fuss crowd-pleaser. You don’t need to mix anything—just layer and bake. It’s ridiculously simple, but still tastes like something from a dessert café. Plus, it only uses a few ingredients that are easy to keep on hand. The gooey center, the cookies-and-cream flavor, and the slight crunch on top? Absolutely irresistible. Whether you’re making it for a party or a night in, this is one cake that never disappoints.

---

What Kind of Oreos Should I Use for Oreo Dump Cake?

Classic Oreos are always a safe and tasty choice—they give you that balanced chocolate flavor and creamy center that blends perfectly into the cake. But don’t be afraid to experiment! I’ve made this with Double Stuf for extra creaminess, and even used flavored Oreos like mint or peanut butter for a fun twist. If you’re going for texture, Mini Oreos (like in the photo) are great as a topping because they hold their shape better while baking.

---

Options for Substitutions

This recipe is wonderfully flexible. If you don’t have everything on hand, here’s how you can switch things up:

• Chocolate Cake Mix: You can use Devil’s Food or even brownie mix for a denser, fudgier version.
• Oreos: Any sandwich cookie will work—try golden Oreos, seasonal flavors, or gluten-free options.
• Sweetened Condensed Milk: Swap with a mix of heavy cream and sugar in a pinch, though the flavor will be slightly less rich.
• Whipped Topping: Homemade whipped cream or even ice cream works beautifully as a topping.
• Butter: If you’re dairy-free, use plant-based butter—it melts the same and still gives that crispy top layer.

---

Ingredients for This Oreo Dump Cake

• Chocolate Cake Mix
  This is the base of your dump cake. It creates the rich, moist, chocolatey texture that pairs perfectly with the Oreo crumbles and condensed milk.
• Oreos (crushed and whole)
  The star of the show! Crushed Oreos melt into the cake, giving it that cookies-and-cream depth, while whole ones on top add a fun crunch and eye-catching finish.
• Sweetened Condensed Milk
  This is what brings the gooey magic. It seeps through the layers, caramelizing slightly during baking and making the whole cake irresistibly soft and rich.
• Butter (melted)
  Helps keep the cake tender and adds flavor. When poured over the top, it binds everything together and creates a slightly crispy, golden finish.
• Whipped Topping (optional but recommended)
  Adds a light, creamy contrast to the dense cake. You can spread it over the entire dish or dollop it on each serving—either way, it’s delicious.

---

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make serving easier.

---

Step 2

Spread a generous layer of crushed Oreos across the bottom of the dish. You want them evenly distributed to create that signature Oreo base.

---

Step 3

Pour the entire can of sweetened condensed milk evenly over the crushed Oreos. Don’t stir—just let it soak in and do its magic while baking.

---

Step 4

Sprinkle the dry chocolate cake mix evenly over the top. Again, no mixing here—this is a dump cake, after all!

---

Step 5

Drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible. This helps create a crispy, golden topping.

---

Step 6

Top with more crushed Oreos or whole Mini Oreos, depending on your preference. They’ll add crunch and extra Oreo flavor on top.

---

Step 7

Bake uncovered for about 35–40 minutes, or until the edges are bubbly and the top is set. Let it cool slightly before serving so it firms up just enough.

---

How Long to Cook the Oreo Dump Cake

Bake the Oreo Dump Cake at 350°F (175°C) for 35 to 40 minutes. You’ll know it’s done when the edges are bubbling, the top is slightly crisp, and the middle looks set but still soft and gooey. Let it rest for 10–15 minutes before serving—this allows it to firm up just enough for that perfect scoopable texture.

---

Tips for Perfect Oreo Dump Cake

• Don’t stir the layers. This cake is all about layering. Stirring it will mess up the texture and ruin the gooey bottom.
• Use enough butter. Make sure the cake mix is evenly moistened by the melted butter. Dry patches won’t bake properly.
• Crush the Oreos just right. You want some fine crumbs and some chunky bits for texture contrast.
• Line your baking dish. For easier cleanup, you can use parchment paper or a layer of nonstick spray.
• Let it cool slightly. Fresh from the oven, it’s piping hot and very soft—give it a few minutes to settle before digging in.
• Customize the topping. A drizzle of chocolate syrup or a scoop of vanilla ice cream can take it over the top.
• Use quality ingredients. A good cake mix and real sweetened condensed milk (not evaporated) make all the difference.

---

Watch Out for These Mistakes While Cooking

• Using evaporated milk instead of sweetened condensed milk. They’re not the same—condensed milk is thick and sweet, which is essential for this recipe.
• Not spreading the cake mix evenly. Clumps or bare spots can lead to uneven baking or dry patches.
• Skipping the butter or using too little. The butter is what moistens the cake mix and helps form the golden top. If you skimp, the cake won’t bake properly.
• Overbaking. You want the center to stay gooey—don’t wait until the whole cake is firm or it’ll be too dry.
• Stirring the layers. Dump cake works because the layers bake in place. Stirring disrupts the texture and prevents that delicious gooey center from forming.

---

What to Serve With Oreo Dump Cake?

Vanilla Ice Cream

A scoop of cold, creamy vanilla ice cream melts beautifully over the warm cake, adding balance and contrast.

Whipped Cream

Light and fluffy whipped cream makes a simple but perfect topping—especially if you’re serving the cake slightly chilled.

Chocolate Syrup or Hot Fudge

A drizzle of syrup adds even more decadence and enhances the chocolate flavor.

Fresh Strawberries

The tartness of strawberries cuts through the richness of the cake and adds a refreshing twist.

Crushed Nuts (like pecans or walnuts)

For a little crunch and nutty flavor, sprinkle a few on top before serving.

Espresso or Coffee

A strong coffee or espresso pairs incredibly well with the sweetness and richness of the dessert.

Mint Leaves

If you’re going for a fancy presentation, a couple of fresh mint leaves on each serving add color and a light herbal note.

Cookies and Cream Milkshake

Why not double down? Serve it with a thick Oreo milkshake on the side for an ultra-decadent treat.

---

Storage Instructions

Oreo Dump Cake stores really well, making it perfect for leftovers—if you manage to have any! Once cooled, cover the baking dish tightly with foil or transfer the cake to an airtight container.

• At Room Temperature: Store for up to 2 days if your kitchen is cool and dry.
• In the Fridge: Keeps fresh for 4–5 days. Reheat individual portions in the microwave for 20–30 seconds before serving.
• Freezing: You can freeze the cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight, then warm in the oven or microwave.

---

Estimated Nutrition (per serving, based on 12 servings)

• Calories: ~410
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 350mg
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 38g
• Protein: 4g

Note: Nutritional values may vary depending on specific brands and portion sizes.

---

Frequently Asked Questions

Can I use a different flavor of cake mix?

Absolutely! While chocolate is classic, you can try red velvet, vanilla, or even brownie mix for a different flavor twist.

Do I need to crush the Oreos completely?

Nope. A mix of chunks and fine crumbs gives the best texture—some melt into the base, and others stay crispy on top.

Can I make this Oreo Dump Cake ahead of time?

Yes! You can make it a day in advance. Just store it covered in the fridge and warm it slightly before serving.

Do I need to use a mixer for this recipe?

Not at all. This is a true dump-and-bake dessert. No mixers, no bowls—just layer and bake.

Can I use gluten-free Oreos and cake mix?

Definitely! There are great gluten-free versions of both on the market, and the cake turns out just as delicious.

What size pan should I use?

A standard 9×13-inch baking dish works best. It gives you the right thickness and ensures even baking.

Can I add other ingredients to this cake?

You sure can! Try layering in chocolate chips, caramel bits, or even peanut butter cups for extra richness.

Is it supposed to look gooey in the center?

Yes, that’s part of the charm! The middle should be soft and gooey—don’t expect a firm cake slice.

---

Conclusion

Oreo Dump Cake is one of those magical desserts that delivers maximum flavor with minimal effort. It’s rich, indulgent, and packed with that nostalgic cookies-and-cream flavor everyone loves. Whether you’re making it for a crowd or just treating yourself at home, this no-mess, one-dish wonder is bound to become a staple in your dessert rotation. Simple, satisfying, and absolutely irresistible.

---

Print