I remember the first time I made this Oreo dump cake—my family hovered around the kitchen like it was a magic trick. It’s a gooey, chocolate-forward sheet cake that starts with crushed Oreos and ends with a crisp, buttery top and a cool whipped topping finish. This five-ingredient dessert is the kind of thing you pull out for potlucks, last-minute guests, or when you want a nostalgic, no-fuss treat that tastes like a cross between a pudding pie and brownies. If you love desserts that come together fast but look and taste impressive, this is one to keep on repeat. For another Oreo-forward sweet, try pairing the vibe with homemade Oreo buttercream cupcakes like these Oreo buttercream cupcakes.

Why you’ll love this dish

This recipe is the exact opposite of fussy baking. There’s no creaming, no folding, and no rolling—just layers dumped into a pan and baked until golden. It’s perfect for busy weeknights, potlucks, or anytime you need a crowd-pleaser that’s mostly pantry staples. The contrast of crunchy cookie bits, silky instant pudding, and a slightly crisp cake topping makes every bite interesting.

“A family favorite—rich, quick to toss together, and everyone asks for seconds. The top crisps just enough while the center stays decadently soft.”

What makes it especially handy:

• Minimal hands-on time (about 10 minutes to assemble).
• Affordable ingredients you probably already have.
• Kid-approved flavor and texture.
• Easy to scale up or down for gatherings.

Step-by-step overview

You’ll layer chopped Oreos, pour over thickened chocolate pudding, sprinkle dry cake mix, and then drizzle melted butter so the cake mix bakes into a crisp, golden top. After 35 minutes in a 350°F oven, cool briefly and finish with whipped topping and optional mini chips or extra Oreos. The process is forgiving—coverage of butter over the cake mix is the only real technique point to aim for.

What you’ll need

• 24 Oreo cookies, roughly chopped (reserve a few whole or halved for garnish)
• 1 box (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk (for the pudding)
• 1 box (15.25 oz) chocolate cake mix (dry, do not prepare)
• 1/2 cup unsalted butter, melted (use real butter for best flavor)
• 1 cup whipped topping (such as Cool Whip), thawed
• 1/2 cup mini chocolate chips (optional)
• Extra Oreo cookies for garnish (optional)

Ingredient notes and swaps:

• Use a gluten-free chocolate cake mix to make this gluten-free (check Oreos—most are made with wheat unless labeled GF).
• For a less-sweet pudding layer, swap to sugar-free instant pudding and taste as you go.
• Dairy-free option: use non-dairy milk, dairy-free whipped topping, and a vegan cake mix; texture will be slightly different but still tasty.

Directions to follow

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread the roughly chopped Oreos in an even layer across the bottom of the prepared dish.
3. In a medium bowl, whisk the instant chocolate pudding mix with 2 cups cold milk until thickened, about 2 minutes. Pour the pudding evenly over the Oreos.
4. Sprinkle the dry chocolate cake mix evenly over the pudding layer, covering the surface as best you can.
5. Drizzle the melted butter over the cake mix. Try to hit as much of the surface as possible so the cake mix bakes into a crunchy top—use a spoon to help distribute if needed.
6. Bake for 35 minutes, or until the top is set and slightly crisp. Remove from the oven and let cool for 10 minutes.
7. Spread the whipped topping over the warm cake. Sprinkle with mini chocolate chips and extra Oreos if desired. Serve warm or at room temperature.

Serving suggestions

• Best ways to enjoy it: scoop a warm square into a bowl and add a scoop of vanilla ice cream for an extra decadent finish.
• Pair it with coffee or a milkshake for a nostalgic dessert table.
• For potlucks or buffet-style meals, cut into squares and serve on a platter garnished with halved Oreos for visual appeal.
• If you need a savory contrast, serve alongside a comforting main like a hearty soup—easy mains such as Crockpot Lasagna Soup make the whole meal cozy and effortless.

Storage and reheating tips

• Refrigerator: Cover and store leftovers in the fridge for up to 3–4 days. Note: whipped topping can weep over time—add fresh topping before serving if storing longer.
• Freezer: Wrap tightly (foil plus plastic wrap or an airtight container) and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm individual portions in the microwave for 10–20 seconds or place the tray in a 325°F oven for 8–10 minutes until warm. Add fresh whipped topping after reheating.

Food safety: keep the dessert refrigerated if you’re topping it with dairy whipped topping and don’t leave at room temperature for more than two hours.

Helpful cooking tips

• Use cold milk for the instant pudding to ensure proper thickening. Warm milk will make the pudding thin.
• When drizzling butter, try to achieve even coverage—patchy buttering can leave dry spots of cake mix that don’t crisp. A small squeeze bottle or spoon works well.
• Don’t overbake; you want the top set and slightly crisp but not hard. If it browns too quickly, tent with foil.
• For cleaner slices, chill the cake for 20–30 minutes before cutting, or warm slightly and use a hot, dry knife wiped between cuts.
• For extra texture, fold a few chopped Oreos into the pudding layer before pouring.

Flavor swaps

• Mint Oreo version: swap in mint Oreos and add a teaspoon of peppermint extract to the pudding mix.
• Peanut butter twist: scatter peanut butter chips over the cake mix before drizzling butter and finish with a peanut butter drizzle.
• S’mores take: use chocolate graham crackers in place of some Oreos and top with mini marshmallows the last 5 minutes of baking.
• Lighter option: use sugar-free pudding and light whipped topping to cut calories while keeping the same format.
• Single-serve: make in a 9×9-inch dish or individual ramekins; adjust baking time down to 20–25 minutes for smaller pans.

Common questions

How long does it take to make this Oreo dump cake?

Active assembly takes about 10 minutes. Baking is 35 minutes, plus a 10-minute cool before topping—plan for roughly 55 minutes total.

Can I make this ahead of time?

Yes. Bake it, cool completely, cover, and refrigerate for up to 3 days. Add whipped topping and garnish right before serving for the best texture.

Can I use regular pudding instead of instant?

Instant pudding is best here because it thickens quickly without heating. Regular (cook-and-serve) pudding could work, but you’d need to cool it before layering and it’s more work.

Is there a gluten-free version?

Yes—use a certified gluten-free chocolate cake mix and check that your Oreos (or substitute cookies) are gluten-free. Texture will be similar, but always confirm labels.

Why is the top dry in some spots after baking?

Dry spots happen when butter doesn’t reach all the dry cake mix. Drizzle more evenly or use the back of a spoon to distribute butter across the surface before baking.

If you want variations, troubleshooting, or a printable card for potlucks, tell me how you plan to serve it and I’ll tailor the tips.

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