If you love Oreos, brownies, and easy desserts, this Oreo Dump Cake is about to become a favorite. With layers of Oreo cookies, sweetened condensed milk, whipped topping, and rich brownie mix, it bakes into a gooey, chocolate-filled dessert that tastes like it took far more effort than it actually did. It’s the perfect treat for potlucks, family gatherings, or anytime you need a simple dessert that delivers big flavor.
Why You’ll Love This
- Only a handful of ingredients are needed.
- No mixing bowls required.
- Rich, chocolatey, and loaded with Oreo flavor.
- Perfect for feeding a crowd.
- Delicious served warm with ice cream.
Helpful Tips
- The melted butter helps transform the dry brownie mix into a rich, fudgy topping. Pour it slowly and evenly across the entire surface to minimize dry spots.
- Allowing the dump cake to cool for at least 10 minutes helps the layers settle and makes it easier to scoop while still serving it warm.
- For even more Oreo flavor and texture, sprinkle additional chopped cookies over each serving just before serving.
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Oreo Dump Cake
With layers of Oreo cookies, sweetened condensed milk, whipped topping, and rich brownie mix, it bakes into a gooey, chocolate-filled dessert that tastes like it took far more effort than it actually did.
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Servings: 12 Servings
Calories: 647kcal
Ingredients
- 1 package Oreo cookies divided
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping thawed
- 1 box brownie mix
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Arrange the Oreo cookies in a single layer across the bottom of the prepared baking dish.
- Slowly drizzle the sweetened condensed milk over the Oreo layer, covering it as evenly as possible.
- Spoon the thawed whipped topping over the condensed milk layer. Gently spread it out without disturbing the layers underneath.
- Sprinkle the dry brownie mix evenly over the whipped topping.
- Slowly pour the melted butter over the brownie mix, covering as much of the dry mix as possible. Try to avoid leaving large dry patches.
- Roughly chop about 10 of the remaining Oreo cookies and scatter them evenly over the top.
- Bake for 35 to 40 minutes, or until the top is set and slightly crisp.
- Allow the cake to cool for about 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.
Nutrition
Calories: 647kcal | Carbohydrates: 83g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 328mg | Potassium: 235mg | Fiber: 1g | Sugar: 59g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 6mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.