Oreo Pound Cake tastes just like cookies and cream in cake form! Beautifully baked in a bundt pan with basic ingredients.
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Create an Oreo Pound Cake that tastes just like cookies and cream! It’s easy to make using a box mix and beautifully baked in a bundt pan.
Oreo Cookies And Cream Pound Cake
Our Oreo Pound Cake recipe is easy to prepare using only a box of cake mix for the base (plus ingredients called for on the box), Oreo cookies, and a few other ingredients for the chocolate drizzle and powdered sugar glaze on top.
For this cookies and cream pound cake recipe, I opted for a white cake base because I wanted the contrasting colors of the cookie pieces to pop when paired with the white cake. I added a double dose of chocolate flavor from the creamy chocolate topping and finished it with a drizzle of vanilla icing. Such a pretty presentation!
Super moist and packed with Oreos in the batter, and when placed on top of the baked cake, this Oreo cake recipe is a fun and flavorful way to enjoy a favorite sandwich cookie in cake form!
Why We Love This Oreo Bundt Cake Recipe
- Quick and easy to prepare in 10 minutes with a cake mix shortcut.
- Uses a handful of simple ingredients.
- The chocolate and white glaze provide a pretty presentation and pop of color.
- Tender pound cake studded with cookie pieces, drizzled with 2 types of glaze, and decorated with more Oreos is delicious!
- Perfect for parties, potlucks, desserts, or any time you crave cookies and cream.
Oreo Pound Cake Ingredients
- White cake mix: I used a box of Pillsbury cake mix but free to use your favorite brand.
- Water
- Vegetable oil
- Egg whites
- Oreo cookies
- Semi-sweet chocolate chips
- Heavy cream
- Powdered sugar
- Half and half
- Clear vanilla flavoring
Substitutions and Additions
- Make With Another Mix: You can substitute a yellow cake mix or a chocolate cake mix for the white cake mix. Prepare according to the box directions. Remember that if you make your cake with a chocolate cake mix, you will not have contrasting colors.
- Use Other Oreos: The cake has a white base to add any flavor Oreos you fancy. I like to use cookies that contrast in color, so I choose not to use golden Oreos. Some ideas include Peanut Butter, Red Velvet, Birthday Cake, and Dark Chocolate for different flavor variations.
Recommended Tools
- 12-cup bundt cake pan
- Baker’s spray (Baker’s Joy or generic version)
- Mixing bowl
- Handheld mixer
- Glass measuring cup
- Drizzling spoon
- Whisk
How to Make Oreo Pound Cake
- Bake The Cake: Mix together the cake mix, water, vegetable oil, and egg whites. Fold in the cookie pieces and spoon the batter into the bundt pan. Bake at 350 degrees Fahrenheit for 45-50 minutes.
- Cool The Cake: Allow the cake to cool in the pan for about 30 minutes, then invert it onto a cooling rack. Remove the cake pan and allow the cake to finish cooling.
- Make The Chocolate Mixture: Microwave the cream for 1 minute or until bubbling. Pour the hot cream over the chocolate chips, let it sit for 1½-2 minutes, then stir until the chocolate is smooth and shiny. Drizzle the chocolate over the cake.
- Make The Vanilla Mixture: Whisk together the powdered sugar, half and half, and vanilla until smooth and no lumps remain. Drizzle the vanilla mixture on top of the chocolate.
Pro Tip: You can drizzle the white and chocolate in any pattern you want! - Decorate Your Dessert: Place the halved pieces of Oreos over the different sections of the cake. Slice and serve. Enjoy!
Tips For Making The Perfect Oreo Pound Cake
- Feel free to substitute 6-8 crushed Oreo cookies for the halved cookies as an optional garnish.
- I like using larger cookie pieces in the cake batter, but feel free to adjust the size of the cookie crumbs and pieces to your liking.
- If you cannot find clear vanilla flavoring, you can substitute pure vanilla extract.
- You can line the cooling rack with parchment paper while the cake is cooling, then move the parchment paper under the rack to catch the excess drizzles. This will help keep the “mess” to a minimum and help with cleanup.
How to Store Oreo Pound Cake
- To Store: Store any leftovers in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the Oreo pound cake for up to 4 months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.
More Easy Oreo Recipes
Other Easy Cake Recipes
Oreo Pound Cake
Serves — 12
Oreo Pound Cake tastes just like cookies and cream in cake form! Beautifully baked in a bundt pan with basic ingredients.
Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 45 minutes
Total Time 1 hour 40 minutes
Ingredients
- 15.25 ounce box of white cake mix I used Pillsbury
- 1¼ cups water
- ½ cup vegetable oil
- 4 large egg whites room temperature
- 24 broken Oreo cookies plus 4-6 halved cookies for optional garnish
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2¼ cups powdered sugar sifted
- 3 tablespoons half and half
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat the oven to 350°F. Generously spray a 12-cup bundt cake pan with baker’s spray. (Baker’s Joy or generic version)
- Add the cake mix, water, vegetable oil, and egg whites to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients just until well incorporated.15.25 ounce box of white cake mix, 1¼ cups water, ½ cup vegetable oil, 4 large egg whites
- Fold in the broken cookie pieces. Spoon the batter into the prepared bundt cake pan. Bake for 45-50 minutes, or until a toothpick inserted comes out with a few crumbs. Remove from the oven and let the cake cool in the pan for about 30 minutes.24 broken Oreo cookies
- After 30 minutes, carefully invert the cake onto a cooling rack. Remove the cake pan and allow the cake to finish cooling.
- Once the cake has cooled, make the 2 frostings. Add the chocolate chips to a small heat-safe bowl. Add the heavy cream to a microwave-safe bowl, or use a microwave-safe measuring cup. (I use a glass measuring cup that is microwave safe)1 cup semi-sweet chocolate chips, ½ cup heavy cream
- Heat the cream for 1 minute or until the cream is bubbling. Carefully remove the hot cream from the microwave. Pour the hot cream over the chocolate chips and allow the cream and chocolate chips to sit for 1½-2 minutes before stirring until the chocolate is smooth and shiny.
- Use either a drizzling spoon or a tablespoon to drizzle the chocolate over the cake.
- Add the sifted powdered sugar, half and half, and clear vanilla flavoring to a medium-sized mixing bowl. Whisk until the mixture is smooth, and no lumps remain.2¼ cups powdered sugar, 3 tablespoons half and half, 1 teaspoon clear vanilla flavoring
- Now drizzle the powdered sugar mixture over the cake on top of the chocolate. You can drizzle the white and chocolate in any pattern you want! Place the halved pieces of Oreos over the different sections of the cake (8-12 slices depending on how big you want your serving size).
Jenn’s Notes
Servings: 12 small slices, 8 larger slices
Storage:
- To Store: Store any leftovers in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the Oreo pound cake for up to 4 months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.
- Feel free to substitute 6-8 crushed Oreo cookies for the halved cookies as an optional garnish.
- I like using larger cookie pieces in the cake batter, but feel free to adjust the size of the cookie crumbs and pieces to your liking.
- If you cannot find clear vanilla flavoring, you can substitute pure vanilla extract.
- You can line the cooling rack with parchment paper while the cake is cooling, then move the parchment paper under the rack to catch the excess drizzles. This will help keep the “mess” to a minimum and help with cleanup.
Nutrition Info
Calories: 545kcal | Carbohydrates: 77g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 5mg
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Made for Thanksgiving…VERY GOOD
Hi Celeste – So glad you all enjoyed it!
all I can say is wow
if I don’t have a Bundt cake pan, what’s the next best option?
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