The first time I made this Oreo Dump Cake, it felt like cheating in the best possible way: no creaming, no frosting, and almost zero hands-on time for a dessert that tastes like a cross between warm cookie crumble and chocolate lava cake.
It’s one of those recipes you can throw together for a potluck, weeknight treat, or last-minute company dessert and still get applause.
This specific version uses whole Oreos for structure, sweetened condensed milk for chew and shine, and boxed cake mix for that crisp-topped cake texture—no mixer required.
Why You’ll Love This Recipe
- Ridiculously simple to assemble in under 10 minutes.
- Crowd-pleasing chocolate-and-Oreo flavor everyone recognizes.
- No bowls or separate batter to whisk — dump, layer, bake.
- Flexible: top with ice cream, chocolate sauce, or whipped cream.
- Minimal cleanup and pantry-friendly ingredients.
This cake is a study in contrasts: the Oreos soften but keep enough bite to read as cookie, while the sweetened condensed milk melts into pockets of caramel-like richness. The boxed chocolate cake mix bakes into a crispy, slightly sandy top that gives way to tender, gooey layers underneath.
“Five stars — my family fought over the leftovers. It was fast, chocolatey, and every bite had those Oreo chunks. Will make again!” — Jamie, reader
Key Ingredients
Oreos (25 cookies)
Oreos are the backbone: they create the cookie-layer foundation and deliver that signature chocolate-and-cream flavor. Use classic Oreos for the expected texture; if you want stronger chocolate notes, try a dark chocolate sandwich cookie variant.
Sweetened condensed milk (14-ounce can)
This is the magic binder and sweetener. It pours evenly, soaks into the cookie layer, and caramelizes slightly during baking to add chew and glossy sweetness. Do not substitute evaporated milk — it lacks sugar and the same thick mouthfeel.
Chocolate cake mix (15¼-ounce box)
The dry cake mix works like a crisp topping and creates a cake-like crumb without mixing. The leavening in the mix puffs the top slightly and gives those golden-browned crumbles. Pick a quality brand you trust; a richer mix gives better flavor.
Sweet salted butter (½ cup, sliced)
Butter dotted over the dry mix melts down and hydrates the cake mix into a cakier topping while adding a salty, buttery balance. Use salted butter as noted to contrast the sweet condensed milk; if you prefer unsalted, add a small pinch of sea salt.
Full ingredient list:
- 25 Oreo cookies
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces whipped topping (Cool Whip), not frozen
- 1 (15¼-ounce) box chocolate cake mix (dry)
- ½ cup sweet salted butter, sliced
- Optional: additional chopped Oreos for topping, ice cream, and chocolate sauce for serving
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan thoroughly with cooking spray so the sticky layers release easily after baking.
Pro Tip: Use an oven thermometer to confirm the temperature; some ovens run hot and can over-brown the top.
Step 2: Layer the whole Oreos
Arrange 25 Oreos in a single layer across the bottom of the prepared baking dish. Spread them edge-to-edge so the sweetened condensed milk can reach every cookie.
Visual cue: The pan should look fully covered with cookies in a mostly-uniform single layer.
Step 3: Pour the sweetened condensed milk
Evenly pour the entire 14-ounce can of sweetened condensed milk over the Oreo layer. Try to drizzle in a grid so every cookie gets some milk and no large dry islands remain.
Pro Tip: Tilt the pan slightly to help the milk reach between cookies if needed.
Step 4: Add the whipped topping
Spread the 8 ounces of thawed whipped topping (Cool Whip) gently over the condensed milk and cookies. Smooth it into an even layer but don’t overwork it.
Visual cue: You should see a thin, white layer covering the cookies—not a thick frosting mound.
Step 5: Sprinkle the dry cake mix
Evenly sprinkle the dry chocolate cake mix over the whipped topping. Aim for full coverage; this dry layer will become the crunchy, cake-like top as it bakes.
Pro Tip: Tap the pan gently on the counter to level the cake mix so it bakes uniformly.
Step 6: Dot with butter and add chopped Oreos
Arrange the sliced salted butter pieces across the top so they’re spaced about 1–2 inches apart. Chop about 8 additional Oreos and scatter the pieces over the cake mix for extra Oreo bits on top.
Visual cue: You should see visible butter slices and Oreo crumbs dotted across the dry top.
Step 7: Bake until bubbly and golden
Bake the assembled pan at 350°F for 35 to 40 minutes. The top should turn golden to deep brown and the filling will be bubbling around the edges.
Pro Tip: If the top looks like it’s browning too fast, tent loosely with foil for the last 10 minutes.
Step 8: Serve warm
Remove the pan from the oven and let it rest for 5 minutes. Serve hot with vanilla ice cream and a drizzle of chocolate sauce for full indulgence.
Visual cue: The dessert is ready when the center jiggles slightly but the edges are bubbling and set.
Expert Tips for Success
-
Measure by eye but layer intentionally.
Layer placement matters more than measuring here. A full single layer of whole Oreos ensures even texture; overlapping creates dense pockets that might stay undercooked. -
Use room-temperature butter slices and space them evenly.
Butter cold from the fridge can leave hard blobs. Thinly slice and space them so the top hydrates uniformly as it melts and soaks into the cake mix. -
Thaw Cool Whip completely and spread gently.
If the whipped topping is still partially frozen, it won’t spread, and the dry cake mix will clump. Thaw overnight in the fridge and fold lightly before spreading. -
Watch bake time, not just the clock.
Ovens vary. Start checking at 30 minutes for color and bubbling. Look for golden-brown edges and gentle bubbling in the center as the sign to pull it. -
Prevent a dry top: tent if necessary.
If the top browns excessively before the filling bubbles, tent with foil loosely to slow browning and allow the interior to cook without burning the crust. -
For a crisper top, use convection or a higher rack.
If you like extra crunch, position the oven rack higher and use convection for a shorter time; reduce the bake by 5–7 minutes and watch closely. -
Make it ahead but finish when needed.
You can assemble the night before and refrigerate unbaked; bring to room temperature before baking and add a few extra minutes to the bake time. -
Upgrade the chocolate factor.
Stir a tablespoon of instant espresso granules into the cake mix before sprinkling to deepen the chocolate flavor without adding coffee notes. -
Storing while warm is a trap.
Let the dessert cool slightly before covering; trapping steam will soften the top too much and lead to a soggy texture.
Storage & Freezing
Refrigerator: Cover the cooled dump cake tightly with plastic wrap or aluminum foil and store in the fridge for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds to restore gooeyness.
Freezer: For longer storage, cut the cooled cake into squares and flash-freeze on a sheet pan until solid. Wrap individual pieces in plastic and foil, then store in an airtight container for up to 3 months.
Thawing & reheating: Thaw overnight in the fridge or at room temperature for 1–2 hours. Reheat in a 325°F oven for 8–12 minutes or microwave a serving for 30–60 seconds, adding a scoop of ice cream after reheating.
Variations & Substitutions
Peanut butter swirl:
Stir ¼ to ½ cup of creamy peanut butter into the sweetened condensed milk before pouring for a salty-sweet swirl. You can also drop spoonfuls of peanut butter on top before baking.
Mint Oreo twist:
Use mint-flavored Oreos and add ½ teaspoon peppermint extract to the whipped topping for a cool, After Eight–style dessert.
Gluten-free option:
Use a gluten-free chocolate sandwich cookie and a gluten-free chocolate cake mix labeled for baking. Texture will be slightly different but still rich and satisfying.
Lower-sugar swap:
Use a reduced-sugar chocolate cake mix and sprinkle with chopped dark chocolate instead of extra Oreos. Note: Do not substitute the sweetened condensed milk if you want the same binding and chew.
Frequently Asked Questions
Can I use Golden Oreos instead of chocolate?
Yes. Golden Oreos will create a lighter, more vanilla-forward flavor profile. Keep the chocolate cake mix for contrast or switch to a vanilla cake mix for a fully golden version.
Do I need to crush the Oreos before layering?
No. This recipe relies on whole Oreos for texture. Crushing will change the structure and may create a denser, more uniform filling rather than distinct cookie bites.
Will the whipped topping melt into the dessert?
Yes, the whipped topping softens but mostly creates a light layer between the cookies and the dry cake mix. It helps the cake mix hydrate and keeps the top from becoming too dry.
Can I make this dairy-free or vegan?
You can approximate it: use a vegan whipped topping, dairy-free sweetened condensed milk alternative, dairy-free butter, and vegan Oreos (some Oreo varieties are vegan-friendly). Results vary; expect textural differences.
How do I know when the dump cake is done?
It’s done when the top is golden-brown, the edges are bubbling, and the center is set but slightly jiggly. Overbaking will dry the top; underbaking leaves the middle too gooey.
Final Thoughts
This Oreo Dump Cake is a no-fuss, taste-every-bite dessert that hits nostalgic flavors with minimal effort. It’s perfect for feeding a crowd or fixing a last-minute sweet craving.
Please leave a star rating in the recipe card below if you try it, and pin this recipe to Pinterest so you can find it again.
Conclusion
If you want another tester recipe to compare technique or flavor ideas, check the classic take on an Oreo Dump Cake at Oreo Dump Cake – The Country Cook for a complementary method and notes.
For a slightly different spin and step photos to guide assembly, see the version at Oreo Dump Cake – Mildly Meandering.
Oreo Dump Cake
Ingredients
Base Ingredients
- 25 cookies Oreo cookies Use classic Oreos for structure.
- 1 14-ounce can sweetened condensed milk Do not substitute evaporated milk.
- 8 ounces whipped topping (Cool Whip), not frozen Thaw before using.
- 1 15¼-ounce box chocolate cake mix (dry) Pick a quality brand for better flavor.
- ½ cup sweet salted butter, sliced Use salted butter for balance.
Optional Toppings
- as desired additional chopped Oreos For topping.
- as desired ice cream For serving.
- as desired chocolate sauce For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with cooking spray.
- Arrange 25 Oreos in a single layer across the bottom of the prepared baking dish.
- Evenly pour the entire 14-ounce can of sweetened condensed milk over the Oreo layer.
- Spread the 8 ounces of thawed whipped topping gently over the condensed milk and cookies.
- Evenly sprinkle the dry chocolate cake mix over the whipped topping.
- Arrange the sliced salted butter pieces across the top, spaced about 1–2 inches apart.
- Chop about 8 additional Oreos and scatter the pieces over the cake mix.
Baking
- Bake at 350°F for 35 to 40 minutes until the top turns golden and the filling is bubbly.
- Let the cake rest for 5 minutes before serving warm with ice cream and chocolate sauce.
