This Oreo bundt cake is a delicious recipe filled with cookies and cream flavors. With crushed Oreos, a soft and flavorful cake, and a marshmallow icing on top, it's hard to resist.
I wanted to create a cake that tasted like cookies and cream but that wasn't chocolate based. Everything I found online sounded wrong for one reason or another and then finally I decided to just "wing it" based on what I know works well.
While I was ready and willing to create a cake from scratch, the box of white cake mix in the pantry was looking better by the minute. So I took a shortcut that resulted in a tasty cake that I hope you enjoy as much as we do.
🥘 Ingredients
- Boxed white cake mix
- Eggs
- Milk
- Canola oil
- Oreo cookies
- Boxed cheesecake flavored instant pudding
- Marshmallow fluff
- Vanilla extract
- Powdered sugar
🍽 Equipment Needed
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- Large mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Bundt pan
🍴 Recipe Tips
Leaving the cake to cool for a few minutes in the bundt pan allows it to come out much more cleanly (no broken pieces).
You can easily make this recipe dairy free by using a dairy free boxed mix and milk alternative. Oreos are vegan cookies and boxed pudding mixed don't usually have dairy (double check the one you grab just in case).
You can add in more cookies if you want to!
💭 FAQs
Absolutely! If you want to try this recipe using a yellow cake mix, chocolate cake mix, or a different flavor-go for it. Let me know in the comments how it tastes because I will be curious!
The back of your cake box will request eggs, oil, and water (on most boxes) Some may even request melted butter. You do not need those. We basically supplied what it asked for in this recipe and substituted the water for milk to make it better.
🔪 Instructions
Check out how to make Oreo bundt cake with these simple step-by-step instructions:
- Preheat your oven to 350F degrees and grease a bundt pan.
- In a large mixing bowl combine your cake mix, oil, eggs, and milk. Mix until smooth.
- Open the Oreo cookies and remove the filling with a butter knife. Add the filling to the batter and mix.
- Add the boxed pudding and mix together, it will get thick and sticky.
- Break the chocolate part of the cookies into quarter sized pieces or smaller. Fold ⅔rds of it to the batter and crush the other ⅓rd into a fine crumb.
- Sprinkle the greased bundt pan with the Oreo crumbs and gently shake them around to coat.
- Pour the cake batter into the bundt pan and spread it into an even layer.
- Bake in the oven for about 40 minutes until a toothpick comes out clean.
- Let your cake cool for 15 minutes before flipping onto a wire rack.
- In a bowl combine the icing ingredients and mix until smooth. Drizzle over cake.
- Let the icing set (about 10 minutes) cut and serve.
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- Easy Unicorn Pull Apart Bread
- Irresistible Lemon Mug Cake
- Golden Grahams Smores Bars
- Blueberry Muffin In a Mug
- Salty Sweet Popcorn with Almond Bark
📖 Recipe
Oreo Bundt Cake
Ingredients
- 1 box White Cake Mix ($1.99)
- 3 large Eggs ($0.24)
- 1 cup Milk ($0.19)
- ½ cup Canola Oil ($0.24)
- 12 whole Oreo Cookies, divided ($1.00)
- 1 3.4oz Box Cheesecake Flavored Instant Pudding ($0.98)
Marshmallow Icing
- 1 cup Powdered Sugar ($0.23)
- ¼ cup Marshmallow Fluff ($0.15)
- ½ teaspoon Vanilla Extract ($0.01)
- 1 tablespoon Milk ($0.01)
Instructions
- Preheat your oven to 350F degrees.
- In a large mixing bowl combine your boxed cake mix, eggs, canola oil, and milk. Mix until smooth.
- Open your Oreo cookies and using a butter knife scrape off a majority of the cream. You don't want to leave the cookies bare, but try to pull up at least ⅔rds of it. More or less is okay. Break up the cookie pieces into quarter sized pieces or smaller.
- Put the cream from the cookies into the cake mix and mix until well combined.
- Mix in the instant pudding. The batter will become thick and gloopy.
- Fold in ⅔rds of the broken Oreo cookies. Crush the remaining cookies into a fine crumb.
- Grease the inside of your bundt pan. Sprinkle your crushed Oreos into the bundt pan and shake them around (gently) as if you were trying to coat the inside of the cake pan with flour. Evenly distribute the larger cookie crumbs that aren't sticking to the sides along the bottom.
- Pour in your thick cake batter and spread it evenly across the pan to create a smooth layer.
- Bake in your preheated oven for about 40 minutes or until a toothpick comes out clean.
- Let your cake cool in the pan for 15 minutes before flipping over onto a wired rack.
- In a bowl combine your icing ingredients and mix until smooth. Pour into a bag and snip the tip then pipe icing onto cake. Alternatively, you can use a spoon to dip drizzle the icing over the cake.
- Give the icing about 10 minutes to set/ stopping dripping. This makes it easier to slice and serve. Serve and enjoy.
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