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This Oreo dump cake is rich, gooey, and about as easy as dessert gets, no mixing bowl required. Just layer Double Stuf Oreos, cake mix, pudding, Cool Whip, and a few pantry staples right in the pan, dot with butter, and let the oven do the work. It bakes up into a warm, cookies and cream style dessert with a chocolatey brown top and a soft, creamy layer underneath, packed with crushed Oreo cookies in every bite. With only 6 ingredients and next to no prep, it's the kind of dump cake you can throw together on a busy weeknight or bring to a potluck and still get asked for the recipe.

Why this is the best Oreo Dump Cake recipe

Dump cakes are incredibly easy to make. Like other dump cakes, this Oreo dump cake is designed to keep prep work to a minimum, making it a great dessert when you want something rich without spending a lot of time in the kitchen.

This Oreo dump cake is loaded with chocolate flavor. Oreo cookies give the cake plenty of cookies and cream flavor while the chocolate cake layer bakes into a rich, gooey dessert.

Oreo dump cake is great for feeding a crowd. Oreo dump cake works well for potlucks, family gatherings, birthday parties, and casual get-togethers because it can be scooped straight from the baking dish and served warm.

Oreo dump cake is especially good with ice cream. Serve the warm cake with a scoop of vanilla ice cream or a dollop of whipped cream for a cool, creamy contrast to the soft, chocolatey cake.

What you'll need to make the best Oreo Dump Cake recipe

Equipment

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Oreos: We only tested the recipe with Double Stuf Oreos, but regular Oreos should also work just as well. If you want to try a different flavor combination, any of the flavors should also be fine, including Mint Oreos or Peanut Butter Oreos.

Pudding mix: The only pudding mix that we tested was Oreo instant pudding mix. Vanilla, chocolate, or cheesecake pudding mixes may also work well.

Milk: Whole milk and almond milk both work in this recipe. Lower fat dairy milk and other plant-based milks may also work well.

Cake Mix: I like this cake best with a devil's food cake mix because it's not too sweet. Other 15.25-ounce cake mixes may work, but have not been tested.

Butter: You can use salted or unsalted butter or even Imperial Margarine sticks.

How to make easy Oreo Dump Cake

Preheat the oven to 350ºF.
Whisk together the pudding mix and milk in a medium bowl. Let it set for about 5 minutes.
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In the meantime, line the bottom of the baking dish with 24 Double Stuf Oreos.
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Then pour the pudding mixture evenly on top of the Oreos.
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Spread the thawed Cool Whip evenly over the pudding.
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Sprinkle the dry cake mix evenly on top of the Cool Whip.
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Drizzle the melted butter evenly over the top of the cake mix.
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Sprinkle ¼ cup of chopped Oreos on top. Then bake for about 45-50 minutes, until the edges are bubbly and the top is solid.
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Let the cake cool slightly before enjoying it with some vanilla ice cream.

Cook's Tips

Make sure each layer is completely covered before adding the next. You may need to move the ingredients around with a spatula.

Do not overcook.

If you don't want to use pudding mix, you can replace the pudding and milk mixture with 14 ounces of sweetened condensed milk.

Substitutions & variations

You can use regular Oreos, Double Stuf Oreos, or another chocolate sandwich cookie. Flavored Oreos are also an easy way to change the dessert without changing the basic recipe.

Try using chocolate cake mix for an extra-rich chocolate dessert, or use vanilla or white cake mix for more of a cookies-and-cream flavor.

Add chocolate chips, white chocolate chips, or peanut butter chips before baking for another layer of flavor.

For a chocolate peanut butter version, scatter chopped peanut butter cups over the Oreos or drizzle warm peanut butter over individual servings.

You can also add crushed Oreos over the finished cake just before serving to give it a little extra crunch.

Storing leftovers

This dump cake is best enjoyed when still warm from the oven.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in 30-second increments in the microwave until thoroughly warm.