Ingredients
Scale
- 1 package (14.3 oz) Oreo Cookies (Standard or Double Stuf)
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 2 cups Whole Milk (or 1.5 cups Heavy Cream for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with non-stick cooking spray or a thin layer of butter. Open your package of Oreo cookies and arrange them in a single, even layer across the bottom of the dish. You can leave them whole for a chunky texture or roughly break them into halves if you prefer a more integrated cookie base. Once the cookies are set, evenly pour the dry chocolate cake mix directly over the cookies. Use a spatula or the back of a spoon to level the powder so it covers every cookie completely.
- Slowly pour the milk (or heavy cream) over the dry cake mix. Try to cover as much of the dry powder as possible, but do not stir the ingredients! Leaving the layers as they are ensures the “dump cake” develops its signature texture. Place the baking dish on the center rack of your preheated oven. Bake for 40 to 45 minutes. You will know it is done when the top has set and the edges are slightly bubbling with chocolatey goodness. The center should remain slightly soft and fudgy.
- Remove the cake from the oven and let it rest for at least 10 to 15 minutes before serving. This resting period allows the liquid to fully absorb into the cake mix and cookies, creating a cohesive, scoopable dessert. Serve the cake warm using a large spoon. For the ultimate bakery-style experience, top each portion with a scoop of vanilla bean ice cream or a generous dollop of whipped cream. You can even crush a few extra Oreos on top for a professional finishing touch.
- Cook Time: 55 minutes