Description
This decadent Oreo Dump Cake is a deliciously easy dessert that layers crushed Oreos, sweetened condensed milk, Cool Whip, chocolate fudge cake mix, and butter, baked to gooey perfection. The layers meld together to create a rich, fudgy cake that's perfect for any occasion and serves 12 people.
Ingredients
Base Layer
- 4 Oreos (finely pulsed)
Wet Layers
- 300 mL can sweetened condensed milk (full fat)
- 8 ounces Cool Whip (thawed)
Dry & Toppings
- 432 grams package of chocolate fudge cake mix (no box ingredients necessary)
- 6-8 Oreos (roughly chopped)
- 1 stick unsalted butter (cold, sliced into ½ inch pieces)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking pan to prevent sticking.
- Lay crushed Oreos: Evenly spread the finely pulsed 4 Oreos across the bottom of the prepared pan to create the Oreo base layer.
- Add sweetened condensed milk and Cool Whip: Pour the 300 mL sweetened condensed milk evenly over the Oreo base, then spread the 8 ounces of thawed Cool Whip over the top to form a creamy, sweet middle layer.
- Layer dry cake mix and chopped Oreos: Evenly distribute the 432 grams of chocolate fudge cake mix over the Cool Whip layer. Then sprinkle about 6-8 roughly chopped Oreos evenly on top of the dry cake mix.
- Add butter and bake: Arrange ½ cup worth of cold, sliced unsalted butter pieces evenly over the top of the cake mix and Oreos. Place the pan in the oven and bake for 45 minutes until golden and bubbly.
- Cool and serve: Remove the cake from the oven and allow it to cool slightly. Serve warm for a gooey, fudgy texture or let it cool completely for more structured cake slices. Optionally drizzle with chocolate sauce and garnish with additional Oreos before serving.
Notes
- Be sure to use cold butter to create a crispy, buttery topping as it melts during baking.
- Thaw Cool Whip completely before layering for even spreadability.
- For a more decadent dessert, serve the cake warm with a scoop of vanilla ice cream.
- Use a food processor or a strong blender to finely pulse the Oreos for the base.
- This cake keeps well covered in the refrigerator for up to 3 days.
