Description
Oreo Dump Cake is a warm, scoopable dessert made by layering Oreos, sweetened condensed milk, whipped topping, dry cake mix, and butter directly in the pan. It’s designed for last-minute desserts, busy days, and situations where you need an easy homemade treat without mixing or complicated steps.
Ingredients
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▢24 Oreo cookies, divided use (6 cookies are used for topping)
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▢14 ounce can sweetened condensed milk
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▢8 ounce tub whipped topping (Cool Whip), thawed
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▢15.25 ounce box chocolate fudge cake mix
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▢½ cup salted butter, cold and thinly sliced
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan (or similar size) thoroughly with non-stick spray.
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Arrange the Oreo cookies in a single layer on the bottom of the pan. Depending on the pan size, use about 18–22 Oreos to fully cover the base without overlapping.
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Pour the sweetened condensed milk evenly over the Oreo layer, making sure it spreads across the entire pan.
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Spread the thawed whipped topping evenly over the condensed milk layer using a spatula.
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Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping. Do not mix.
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Arrange the thin slices of cold butter evenly across the top of the cake mix.
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Chop the remaining 6 Oreo cookies and sprinkle them evenly over the butter layer.
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Bake for 35–40 minutes, until the top looks set and the edges are bubbling slightly.
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Remove from the oven and serve immediately using a large spoon. This dessert must be served warm, as it becomes harder to scoop as it cools.
Notes
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Slice the butter as thinly as possible to help the cake mix bake evenly.
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Make sure the whipped topping is fully thawed for smooth spreading.
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Do not stir or press down the layers; the recipe relies on layering only.
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This dessert is best served warm right after baking for the ideal texture.