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A plate of chocolate Oreo dessert topped with a scoop of vanilla ice cream on a white plate, with whole Oreo cookies in the background.
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Oreo Dump Cake

This Oreo Chocolate Dump Cake is an easy layered dessert made with Oreo cookies, sweetened condensed milk, Cool Whip, chocolate cake mix, and butter. It bakes into a rich, gooey, chocolate lover’s dream that’s perfect served warm with a scoop of ice cream.
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Cakes
Cuisine: American
Servings: 6 Servings
Calories: 850kcal
Author: Wendy

Equipment

  • 9x13 inch baking dish
  • Non-stick cooking spray
  • Measuring cup
  • Knife (for slicing butter)
  • Oven

Ingredients

  • 20 Oreo Cookies
  • 14 ounces sweetened condensed milk
  • 8 ounces cool whip thawed
  • 15.25 ounces chocolate cake mix
  • ½ cup salted butter

Instructions

  • Spray a 9x13 inch baking pan with non-stick spray and preheat your oven to 350 degrees Fahrenheit.
  • Layer the Oreo cookies in the bottom of the baking dish.
    A glass baking dish with a single layer of chocolate sandwich cookies arranged in rows. Baking ingredients are visible in the background.
  • Pour the sweetened condensed milk over the Oreos.
    A glass baking dish with a layer of chocolate sandwich cookies partially covered in a yellow custard-like liquid.
  • Spread the cool whip over top in an even layer.
    A glass baking dish filled with an even layer of white whipped topping, with some utensil marks visible on the surface.
  • Sprinkle the cake mix evenly over top of the cool whip.
  • Cut the salted butter into tabs, and place evenly over top of the cake mix.
    Glass baking dish with a layer of chocolate cake mix topped with evenly spaced squares of butter, ready for baking.
  • Bake 36-38 minutes, and serve warm with ice cream.
    A glass baking dish filled with a baked chocolate dessert featuring a cracked, textured surface and visible patches of melted chocolate.

Notes

  • Arrange cookies in a single even layer for consistent texture.
  • Pour the condensed milk slowly to help it spread evenly.
  • Distribute butter pieces across the entire surface for proper browning.
  • Let the cake rest 5–10 minutes before serving so it sets slightly.

Storage

Storage:
Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating:
Warm individual portions in the microwave for 20–30 seconds until heated through.
Freezing:
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.

Nutrition

Serving: 1Serving | Calories: 850kcal | Carbohydrates: 136g | Protein: 13g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 768mg | Potassium: 384mg | Fiber: 1g | Sugar: 94g | Vitamin A: 716IU | Vitamin C: 2mg | Calcium: 282mg | Iron: 8mg