Introduction

This Oreo Dump Cake is a simple, no-fuss dessert that’s delightfully rich and creamy. With layers of Oreo cookies, sweetened condensed milk, Cool Whip, and chocolate cake mix, it offers a perfect combination of flavors and textures. It’s perfect for when you want a delicious treat with minimal effort.

A clear rectangular glass baking dish holds three neat rows of whole sandwich cookies with dark brown outer layers and white cream filling. The cookies stand upright on a smooth, pale yellow batter that fills the bottom of the dish evenly. From above, a glass container pours a thick creamy light yellow mixture over the cookies, covering some of the cream filling and the top edges of the cookies. In the background, a woman's hand holds the glass container. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
14 ounces sweetened condensed milk (1 14-ounce can)
1 8-ounce container Cool Whip, thawed for about 15 minutes
1 box chocolate cake mix
¾ cup butter (1 ½ sticks or 12 tablespoons), cut into 12 pats or smaller

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step 2: Arrange two layers of 10 Oreo cookies each across the bottom of the prepared baking dish.
Step 3: Pour the sweetened condensed milk evenly over the Oreo cookies.
Step 4: Spread the thawed Cool Whip evenly over the condensed milk using a spatula.
Step 5: Sprinkle the chocolate cake mix evenly across the top. Use a fork to break up any lumps and distribute the mix evenly.
Step 6: Distribute the butter pats evenly over the cake mix, covering as much surface as possible. Do not stir.
Step 7: Bake for 40 to 45 minutes at 350°F (175°C) until the top is golden and bubbly. Let it cool slightly before serving.

Tips & Variations

For extra texture, add chopped nuts like walnuts or pecans on top before baking.
Use your favorite chocolate cake mix for a customized flavor twist.
Swap Cool Whip with whipped cream for a fresher taste, but add it just before serving.
Ensure the butter pieces are evenly spaced to help the cake bake uniformly.

Storage

Store leftover Oreo Dump Cake covered in the refrigerator for up to 4 days. To reheat, warm individual portions gently in the microwave for 20-30 seconds or serve chilled, which also tastes great.

How to Serve

A close-up view of a thick rectangular chocolate cake baked in a clear glass pan, sitting on a white marbled surface. The cake has a deep brown color with a slightly cracked textured top, studded generously with chunks of black and white sandwich cookies, some whole and some broken, embedded on the surface. The cookies' white cream filling contrasts with the dark chocolate cake, scattered mostly on the top layer. In the background, a soft white cloth with a grey grid pattern is partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie instead of Oreos?

Yes, you can substitute Oreos with other sandwich cookies or chocolate cookies, though this will change the classic Oreo flavor.

Do I need to refrigerate this cake?

Yes, because the cake contains Cool Whip and sweetened condensed milk, refrigeration is recommended to keep it fresh and safe to eat.

Oreo Dump Cake Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This Oreo Dump Cake is a simple yet indulgent dessert featuring layers of Oreo cookies, sweetened condensed milk, Cool Whip, chocolate cake mix, and butter baked to perfection. With minimal preparation and no mixing required, it’s a quick and crowd-pleasing treat perfect for any occasion.

Author: zara
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Layer

20 Oreo cookies
14 ounces sweetened condensed milk (1 14-ounce can)
1 8-ounce container Cool Whip, thawed for about 15 minutes

Top Layer

1 box chocolate cake mix (typically 15.25 ounces)
¾ cup butter (1 ½ sticks or 12 tablespoons), cut into 12 pats or smaller slices

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the cake won’t stick.
Layer Oreos: Arrange two layers of 10 Oreo cookies each evenly across the bottom of the prepared baking dish to form a solid base.
Add Condensed Milk: Pour the 14 ounces of sweetened condensed milk evenly over the Oreo layers, allowing it to soak through and add rich sweetness.
Spread Cool Whip: Use a spatula to evenly spread the thawed 8-ounce container of Cool Whip over the sweetened condensed milk, creating a smooth creamy layer.
Sprinkle Cake Mix: Evenly sprinkle the entire box of chocolate cake mix on top of the Cool Whip layer. Use a fork to gently rake and break up any lumps for even coverage.
Add Butter: Cut ¾ cup of butter into 1-tablespoon slices or smaller, and evenly distribute them across the surface of the cake mix. Do not stir or mix; just lay them on top.
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, until the top is golden and the butter has melted through the cake mix.
Cool and Serve: Remove the cake from the oven and allow it to cool slightly before serving to let the layers set and flavors meld.

Notes

Make sure the Cool Whip is properly thawed for easier spreading.
Do not mix the cake batter once the butter is added on top; the butter melts and creates a crust during baking.
You can customize by adding chopped nuts or chocolate chips on top before baking for extra texture.
Allow the cake to cool for at least 10-15 minutes for best slicing and serving results.

Keywords: Oreo Dump Cake, Easy Dessert, Oreo Dessert, No-Mix Cake, Chocolate Cake, Sweetened Condensed Milk Dessert