Create a mouthwatering dessert with the Oreo Dump Cake that amazes everyone at gatherings. This treat combines the rich flavors of Oreos and chocolate pudding, ensuring a delightful experience in every bite. With just five ingredients, you can whip up this cake quickly and easily, making it a perfect choice for parties or as a cozy dessert at home.
Why Make This Recipe
The Oreo Dump Cake stands out for its simplicity and delicious taste. You can satisfy chocolate cravings without spending hours in the kitchen. Plus, the combination of textures—from creamy pudding to crunchy Oreos—provides an enjoyable experience. This dessert is a crowd-pleaser, perfect for family dinners, potlucks, or a fun Friday night treat.
How to Make Oreo Dump Cake
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)
Step by Step:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the chopped Oreo cookies evenly over the bottom of the prepared baking dish.
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Pour the pudding evenly over the Oreos.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer. Drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible.
- Bake in the preheated oven for 35 minutes, or until the top is set and slightly crisp. Remove from oven and let cool for 10 minutes.
- Top with whipped topping, mini chocolate chips, and extra Oreo cookies if desired. Serve warm or at room temperature.
How to Serve Oreo Dump Cake
Serve this Oreo Dump Cake warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. Consider pairing it with a delicious coffee or a glass of cold milk to complement the flavors. This dessert also works well at room temperature, making it great for gatherings where you might not have access to a fridge.
How to Store Oreo Dump Cake
Store any leftover Oreo Dump Cake in an airtight container in the refrigerator. It will keep well for up to 3 days, but be warned: it’s hard to resist eating it all at once! Reheat portions in the microwave for a few seconds for that fresh-out-of-the-oven taste.
Tips to Make Oreo Dump Cake
- For an extra chocolatey kick, consider adding chocolate chips between the Oreo layer and pudding layer.
- Use different flavors of instant pudding mix, such as vanilla or white chocolate, to create unique variations of the cake.
- Ensure you drizzle the melted butter evenly over the cake mix for consistent cooking and flavor throughout.
Variation
Try incorporating different cookie flavors, like peanut butter or mint Oreos, to add a twist to your cake. You can also swap the chocolate cake mix for a vanilla or red velvet mix for unique themes or flavors.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the Oreo Dump Cake a day in advance. Just bake it, let it cool, and store it in the fridge until you’re ready to serve.
2. Can I use gluten-free cake mix?
Absolutely! Substitute a gluten-free chocolate cake mix to make this recipe gluten-free while still keeping the delicious flavors.
3. How can I increase the serving size?
To increase the serving size, simply double the ingredients and use a larger baking dish. Adjust the baking time as necessary to ensure it cooks through completely.
For more delicious recipes, you can explore this high-protein chicken salad for a healthy main course.
Oreo Dump Cake
Ingredients
Main Ingredients
- 24 cookies 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
Toppings
- 1 cup whipped topping (such as Cool Whip) Optional for serving
- 1/2 cup mini chocolate chips Optional for topping
- extra cookies Oreo cookies for garnish Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the chopped Oreo cookies evenly over the bottom of the prepared baking dish.
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Pour the pudding evenly over the Oreos.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer. Drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible.
Baking
- Bake in the preheated oven for 35 minutes, or until the top is set and slightly crisp.
- Remove from oven and let cool for 10 minutes.
Serving
- Top with whipped topping, mini chocolate chips, and extra Oreo cookies if desired. Serve warm or at room temperature.