5-Ingredient Oreo Dump Cake
This Oreo Dump Cake is the laziest, richest chocolate dessert you’ll ever pull from the oven. Five ingredients, one baking dish, and a single mixing bowl — just layer, bake, and scoop.
The bottom turns into a dense, buttery Oreo crust while the top bakes into a puffy, brownie-like shell. A warm, messy scoop of vanilla ice cream on top is non-negotiable.
What Makes This Oreo Dump Cake So Good
The whole thing comes together in about 10 minutes of actual work because there’s no mixing of cake batter and no creaming of butter and sugar. The chocolate cake mix transforms in the oven with melted butter, creating a top that’s somewhere between a cobbler and a molten brownie.
Under that surface, the cream cheese layer stays soft and tangy, cutting the richness just enough. And the Oreo crust — pressed together with butter — tastes like an oversized Oreo cookie that got denser and more fudgy in the heat.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted, divided: use unsalted so you control the salt; half goes into the crust, half over the top
- 24 Oreo cookies: regular filled cookies, no need to remove the cream
- 8 oz cream cheese, softened: full-fat brick style, not whipped
- ½ cup powdered sugar: sifted if it has lumps
- 1 box (15.25 oz) chocolate cake mix: any chocolate variety, do not prepare the batter
Variations / Substitutions
- Swap the Oreo flavor: Mint Oreos or Golden Oreos change the whole vibe without extra work.
- Try a different cake mix: Devil’s food or dark chocolate fudge makes the top even richer.
- Add a chocolate chip layer: Scatter ½ cup semisweet chips over the cream cheese before the cake mix.
- If you want another lazy chocolate dessert, our Chocolate Lava Cake recipe is just as easy.
How to Make 5-Ingredient Oreo Dump Cake
Step 1: Press the Oreo Crust
Preheat your oven to 350°F (175°C) and grease an 8×8-inch (or 9×9-inch) baking dish. Place the 24 Oreo cookies in a food processor with ½ cup of the melted butter, pulse until fine crumbs form, then press the mixture firmly into the dish with the bottom of a dry measuring cup for about 2 minutes, until the crust feels compact and holds together.
Step 2: Spread the Cream Cheese Layer
In a medium bowl, beat the 8 oz cream cheese and ½ cup powdered sugar with a hand mixer until smooth, about 2 minutes. Spread the mixture evenly over the Oreo crust with a spatula, covering the entire surface.
Step 3: Sprinkle the Cake Mix and Butter
Sprinkle the entire 15.25-oz box of dry cake mix over the cream cheese layer, then slowly drizzle the remaining ½ cup melted butter across the top, moving back and forth so no large dry patches remain, about 1 minute. A few small dry spots are fine — they’ll get moist in the oven.
Step 4: Scoop and Serve Warm
Bake the cake on the middle rack for 35 to 40 minutes, until the top is puffy and the butter is bubbling around the edges. Let the cake stand for 5 to 10 minutes so the top sets, then scoop warm spoonfuls into bowls while the layers are still gooey underneath.
A Few Tips Before You Bake
- Stick with full-fat cream cheese.: Low-fat or spreadable versions can weep liquid and make the layer watery, so grab a brick of the real stuff.
- No food processor?: Put the cookies in a zip-top bag, crush them with a rolling pin, then mix in the butter by hand. The crust won’t be as fine but it works.
- Want a crunchier top?: Right after baking, scatter a handful of crushed Oreos over the surface. It adds a cookie-like bite that plays well with the soft cake.
Storing Leftover Oreo Dump Cake
- Refrigerate: Cover the dish tightly and keep in the fridge for up to 4 days.
- Reheating: Microwave individual scoops for 20 to 30 seconds, until warm and gooey again.
- Serve Cold: It firms up like a chocolate fudge bar straight from the refrigerator, which is honestly a treat in summer.
What to Serve with Oreo Dump Cake
A warm scoop of vanilla ice cream is the obvious partner — the cold creaminess melts into the hot cake, and the simple vanilla flavor lets the chocolate do the talking. Drizzle caramel sauce or hot fudge over each bowl if you’re feeling extra, and pour a tall glass of cold milk because the two belong together.
Frequently Asked Questions
Can I use a different Oreo flavor?
Yes. Mint, peanut butter, or Golden Oreos all work, though Golden will make the crust lighter and less intensely chocolate.
Can I make this in a 9×13-inch pan?
You can, but you’ll need to double the recipe and keep an eye on the bake time — start checking around 30 minutes.
Why does my topping look dry and powdery after baking?
That’s usually because the butter didn’t absorb into all the cake mix. Gently poke the dry spots with a fork and let the cake sit a few extra minutes; the butter will soak through.
Oreo Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish. Process Oreos with ½ cup melted butter until crumbs form; press firmly into dish for about 2 minutes.
- In a bowl, beat cream cheese and powdered sugar until smooth, about 2 minutes. Spread evenly over the crust.
- Sprinkle the dry cake mix over the cream cheese, then drizzle the remaining ½ cup melted butter across the top, covering as much as possible.
- Bake 35 to 40 minutes until puffy and bubbling. Let stand 5 to 10 minutes, then scoop into bowls and serve warm.
