I can’t get over how ridiculously rich and creamy this Oreo Dump Cake turns out, with crushed cookies, chocolate cake, and sweet cream cheese in every bite. It’s the kind of dessert that disappears fast, so you’ll want to see what makes it so irresistible.

Jump to Recipe

I’m obsessed with this Oreo Dump Cake because it tastes like every late-night dessert craving got smashed into one ridiculous pan. I love the way chocolate cake mix turns dense and fudgy under all those crushed Oreo cookies, with creamy, crunchy, messy bites in every forkful.

But the real reason I keep coming back is that it hits hard without trying too hard. No fancy bakery attitude.

Just dark chocolate, cookie crumbs, and that sweet filling doing exactly what I want. And yes, I scrape edges first.

The best part. This is the dessert I crave when I want chocolate.

Ingredients

Print Recipe (No Advertisments)

Chocolate cake mix brings the fudgy base, and honestly, it does the heavy lifting.
Crushed Oreos add that cookie crunch you’ll keep digging around for.
Melted butter makes everything rich, gooey, and a little dangerously good.
Milk helps the cake turn soft and pudding-like instead of dry.
Cream cheese adds tang, creaminess, and that cheesecake-ish vibe everyone loves.
Powdered sugar sweetens the filling without making it gritty or weird.
Vanilla extract makes the creamy layer taste warmer, sweeter, and less flat.
Plus, none of this is exactly healthy, but it’s totally worth sharing.
Basically, it’s pantry dessert energy with big cookies-and-cream payoff.

Ingredient Quantities

1 package (15.25 oz) chocolate cake mix

1 package (14.3 oz) Oreo cookies, crushed

1 cup unsalted butter, melted

2 cups milk

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and lightly grease a 9×13 inch baking dish.

2. Place the crushed Oreos in an even layer on the bottom of the prepared dish.

3. Sprinkle the dry chocolate cake mix evenly over the crushed Oreos.

4. In a measuring cup combine 1 1/2 cups of the milk with the melted butter and pour evenly over the cake mix so it becomes moistened.

5. Bake in the preheated oven for 30 to 35 minutes, or until the top is set and edges are bubbling.

6. While the cake bakes, beat the softened cream cheese until smooth.

7. Add the powdered sugar and vanilla extract to the cream cheese and continue beating until fully combined and smooth; add the remaining 1/2 cup milk a little at a time if needed to reach a spreadable consistency.

8. When the cake is done, remove it from the oven and let it cool for 10 to 15 minutes.

9. Spread the cream cheese mixture evenly over the warm cake.

10. Chill for at least 1 hour to set, then slice and serve.

Equipment Needed

1. Oven
2. 9×13 inch baking dish, lightly greased
3. Liquid measuring cup (for milk and melted butter)
4. Dry measuring cups and measuring spoons
5. Large mixing bowl (for cake mix and Oreo layer)
6. Medium mixing bowl (for cream cheese filling)
7. Electric mixer or hand mixer (or a sturdy whisk)
8. Rubber spatula or offset spatula for spreading filling
9. Plastic bag or food processor to crush Oreos
10. Cooling rack for resting before slicing

FAQ

Q: Can I substitute a different cookie for Oreos? A: Yes, chocolate sandwich cookies or chocolate chip cookies work well, though texture and sweetness will vary.

Q: Do I need to chill the cream cheese before spreading? A: No, the cream cheese should be softened at room temperature for easy spreading, not chilled.

Q: Can I make this ahead of time? A: Yes, assemble and store covered in the refrigerator for up to 24 hours before baking. Bake from cold, adding a few extra minutes if needed.

Q: How should I store leftovers? A: Cover and refrigerate leftovers for up to 4 days. Rewarm briefly in the oven or microwave before serving.

Q: Can this be frozen? A: Yes, freeze cooled, sliced portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Q: Is this recipe gluten free? A: Not as written. To make it gluten free, use a certified gluten free chocolate cake mix and gluten free sandwich cookies.

Oreo Dump Cake Recipe Substitutions and Variations

Chocolate cake mix: use chocolate brownie mix, or 1 3/4 cups all purpose flour + 1/2 cup cocoa powder + 1 cup sugar as a homemade dry mix.
Oreo cookies, crushed: swap for chocolate sandwich cookies, crushed chocolate wafer cookies, or roughly chopped chocolate chip cookies for more texture.
Unsalted butter, melted: replace with melted coconut oil, melted margarine, or neutral vegetable oil in equal amounts.
Cream cheese, softened: use mascarpone, Neufchâtel cheese, or thick Greek yogurt (drain any excess whey first) for a tangy, creamy layer.

Pro Tips

1. Use room temperature cream cheese and beat it until totally smooth before adding powdered sugar. It makes the topping silky and prevents lumps, so it spreads easily over the warm cake.

2. Press the crushed Oreos lightly into the pan so they form a stable base. That helps prevent big crumbs from floating up into the cake layer and gives a nicer bite.

3. Pour the butter and milk slowly and evenly over the cake mix, then gently tap the pan on the counter to settle the liquid. This encourages even hydration so you do not get dry pockets.

4. Spread the cream cheese layer while the cake is still warm but not hot. Warm cake helps the topping meld into the surface for better adhesion, but if it is too hot the topping will soften and run.

5. Chill for longer than one hour if you can. A well chilled bar slices cleaner and the flavors meld better after several hours or overnight. If serving sooner, use a sharp, warm knife and wipe it between cuts for neat slices.

Oreo Dump Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

724

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish, lightly greased
3. Liquid measuring cup (for milk and melted butter)
4. Dry measuring cups and measuring spoons
5. Large mixing bowl (for cake mix and Oreo layer)
6. Medium mixing bowl (for cream cheese filling)
7. Electric mixer or hand mixer (or a sturdy whisk)
8. Rubber spatula or offset spatula for spreading filling
9. Plastic bag or food processor to crush Oreos
10. Cooling rack for resting before slicing

Ingredients

1 package (15.25 oz) chocolate cake mix
1 package (14.3 oz) Oreo cookies, crushed
1 cup unsalted butter, melted
2 cups milk
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350 F and lightly grease a 9×13 inch baking dish.
Place the crushed Oreos in an even layer on the bottom of the prepared dish.
Sprinkle the dry chocolate cake mix evenly over the crushed Oreos.
In a measuring cup combine 1 1/2 cups of the milk with the melted butter and pour evenly over the cake mix so it becomes moistened.
Bake in the preheated oven for 30 to 35 minutes, or until the top is set and edges are bubbling.
While the cake bakes, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract to the cream cheese and continue beating until fully combined and smooth; add the remaining 1/2 cup milk a little at a time if needed to reach a spreadable consistency.
When the cake is done, remove it from the oven and let it cool for 10 to 15 minutes.
Spread the cream cheese mixture evenly over the warm cake.
Chill for at least 1 hour to set, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.