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.