Oreo Dump Cake

Prep Time 10

Cook Time 40

Total Time 50

Packed with crunchy Oreos, gooey condensed milk, a sprinkle of chocolate fudge cake mix, and buttery magic, this oreo dump cake turns your kitchen into a chocolate-scented haven in about 40 minutes. Scoop it out warm, top with ice cream, and bask in buttery, rich, unapologetically-messy dessert glory. Minimal effort, maximum cozy vibes.

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servings

Ingredients

Main Ingredients

▢ 22 Oreo cookies divided (18-20 for bottom, 4-6 for topping)
▢ 1 can (396 g) sweetened condensed milk 14 ounces (396g)
▢ 1 container (226 g) whipped topping (Cool Whip) 8 ounces (226g), thawed
▢ 1 box (432 g) chocolate fudge cake mix about 15.25 ounces (432g)
▢ 1/2 cup (113 g) salted butter sliced, 1 stick (113g)

Equipment

▢
9x13 inch Baking Dish
▢
Oven
▢
Spatula

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray. Parchment is optional for easy cleanup.
Arrange about 18–20 Oreo cookies in a single layer to cover the bottom of the dish. No need to crush—just line them up.
Pour the sweetened condensed milk evenly over the Oreos. Warm the can slightly if needed to make pouring easier.
Gently spread the whipped topping (Cool Whip) over the condensed milk layer with a spatula.
Sprinkle the dry chocolate fudge cake mix evenly over the whipped topping. Use a fork to break up any lumps and ensure full coverage.
Distribute the butter slices over the cake mix, making sure they are evenly scattered. It’s okay if not every spot is covered—melting butter will spread as it bakes.
Roughly chop the remaining 4–6 Oreo cookies and sprinkle them over the top, letting some crumbs fall naturally.
Bake for 35–40 minutes, or until the edges are bubbly and the top is set and golden. The center will be soft and gooey.
Remove from oven and let cool for 5–10 minutes. Scoop out servings while warm. Top with ice cream for maximum joy.

Notes

For substitutions, try Golden Oreos, a different cake mix flavor, or add peanut butter cups/chopped nuts. Homemade stabilized whipped cream works in place of Cool Whip. Store leftovers tightly covered in the fridge for up to 4 days, or freeze for up to 2 months. Reheat individual portions in the microwave for 30–45 seconds, or larger batches in a 300°F oven for 10–15 minutes.

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