I love how this Oreo Dump Cake comes together in a flash—no mixing bowls required—and delivers deep chocolate flavor with the nostalgic crunch of Oreos.

Why You’ll Love This Recipe

• I literally dump in layers and bake, making it one of the easiest desserts I’ve ever made.

• I get that perfect contrast of creamy sweetened condensed milk, fluffy whipped topping, and rich chocolate cake, all in one bite.

• I adore that it serves a crowd—10 slices of ooey-gooey goodness—without any fuss.

ingredients

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

• 25 Oreo cookies

• 14-ounce can sweetened condensed milk

• 8-ounce whipped topping (thawed)

• 15¼-ounce chocolate cake mix

• ½ cup salted butter, sliced

directions

1. I preheat my oven to 350 °F (175 °C) and spray a 9×13-inch baking dish with cooking spray.

2. I arrange the whole Oreo cookies in a single layer across the bottom of the prepared pan.

3. I pour the sweetened condensed milk evenly over the cookies, making sure every cookie gets coated.

4. I spoon the thawed whipped topping over the milk-soaked cookies and spread it into an even layer.

5. I sprinkle the dry chocolate cake mix over the whipped topping, covering it completely.

6. I lay the sliced pats of butter evenly on top of the cake mix so they melt into the batter as it bakes.

7. I bake the dish for 35–40 minutes, until the top is golden and the cake mix is set.

8. I let it rest for 5–10 minutes before slicing, then serve it warm—ice cream and hot fudge optional, but highly recommended.

Variations

• Different Oreo flavors: I sometimes swap in vanilla or mint Oreos for a fun twist.

• Cake mix options: I’ve tried devil’s food, red velvet, and even funfetti—each gives a new flavor profile.

• Add-ins: I sprinkle chopped nuts or mini chocolate chips on top before baking for extra texture.

• Alcohol infusion: I drizzle a tablespoon of bourbon or coffee liqueur over the cookies before adding the condensed milk for grown-up flair.

Servings and timing

• Servings: 10

• Prep Time: 10 minutes

• Cook Time: 35–40 minutes

• Total Time: About 55 minutes

storage/reheating

I store leftovers, covered, in the fridge for up to 4 days. To reheat, I pop individual slices in the microwave for 20–30 seconds or warm them in a 325 °F oven for 5–7 minutes—just enough to bring back that gooey warmth.

FAQs

Can I make this ahead of time?

I’ve prepped up to 3 hours in advance—covered and kept in the fridge—and it holds up well. I let it come to room temperature for 15 minutes before baking to avoid sogginess.

What if the top sticks to the pan?

I always spray the dish well, but if pieces stick, I run a thin spatula around the edges as soon as it’s cool enough to handle and the slices come out cleanly.

Will the whipped topping deflate when baked?

I’ve found that the whipped topping puffs up around the edges, then settles into a creamy layer under the cake mix—no worries about collapse.

Can I use light or sugar-free ingredients?

I have used light whipped topping and sugar-free sweetened condensed milk. The texture is slightly thinner, but it still bakes up deliciously.

How do I get clean slices?

I let the cake rest 5–10 minutes after baking, then wipe my knife blade between cuts. That keeps the layers distinct and the slices neat.

Conclusion

I never tire of how simple ingredients—Oreos, cake mix, and a few pantry staples—transform into a show-stopping dessert with zero fussy steps. Whether I’m feeding family or guests, this Oreo Dump Cake always disappears in record time!

Oreo Dump Cake

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• Author: Evee
• Total Time: 55 minutes
• Yield: 10 servings
• Diet: Vegetarian

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Description

Oreo Dump Cake is a no-mix, layered dessert featuring Oreos, sweetened condensed milk, whipped topping, chocolate cake mix, and butter, baked into a rich, gooey, crowd-pleasing treat.

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Ingredients

25 Oreo cookies

14-ounce can sweetened condensed milk

8-ounce whipped topping (thawed)

15¼-ounce chocolate cake mix

½ cup salted butter, sliced

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Instructions

1. Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
2. Arrange Oreo cookies in a single layer across the bottom of the dish.
3. Pour sweetened condensed milk evenly over the cookies.
4. Spoon whipped topping over the milk-coated cookies and spread evenly.
5. Sprinkle dry chocolate cake mix evenly over the whipped topping.
6. Place butter slices evenly over the cake mix.
7. Bake for 35–40 minutes, until the top is golden and the cake mix is set.
8. Let rest for 5–10 minutes before slicing and serving. Optional: serve with ice cream or hot fudge.

Notes

Experiment with different Oreo flavors like vanilla or mint.

Swap chocolate cake mix for devil’s food, red velvet, or funfetti for variety.

Add chopped nuts or mini chocolate chips before baking for extra texture.

For an adult twist, drizzle bourbon or coffee liqueur over the cookies before adding condensed milk.

Spray the baking dish well to prevent sticking.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 36g
• Sodium: 410mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg