Description
This easy Oreo Dump Cake recipe combines layers of Oreo cookies, instant chocolate pudding, chocolate cake mix, and melted butter to create a rich, decadent dessert topped with whipped topping and optional mini chocolate chips. Ready in just 45 minutes, it’s a crowd-pleasing treat perfect for any occasion.
Ingredients
Scale
Main 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Oreos: Spread the roughly chopped Oreo cookies evenly over the bottom of the prepared baking dish, forming the base layer.
- Prepare Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Pour this pudding layer evenly over the Oreos in the baking dish.
- Add Cake Mix and Butter: Sprinkle the dry chocolate cake mix evenly over the pudding layer, then drizzle the melted unsalted butter over the top. Make sure the butter covers as much of the surface as possible to ensure moistness.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is set and slightly crisp. Once done, remove from the oven and let it cool for 10 minutes.
- Finish and Serve: Spread the whipped topping over the cooled cake. Sprinkle mini chocolate chips and extra Oreo cookies on top if desired. Serve warm or at room temperature for best flavor.
Notes
- Use cold milk to ensure the pudding thickens quickly and properly.
- For extra creaminess, allow the whipped topping to come to room temperature before spreading.
- You can substitute any flavored instant pudding mix to customize the cake.
- Optional mini chocolate chips add a nice texture but can be omitted if preferred.
- This dessert can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
