This Cookies ‘n Cream Oreo Bundt Cake recipe features a milk chocolate bundt cake stuffed with Oreo cookies, and topped with chocolate ganache and cookies ‘n cream pudding frosting! This Oreo Bundt Cake is as easy as can be, but delivers major indulgence.
What if I promised you that this Oreo Bundt Cake is the last bundt cake recipe that I’m going to shove in your face for a good, long while? Would you be happy because you’re tired of seeing bundt cakes? Or would you be super sad because you can never have enough easy bundt cake recipes? Talk to me.
Either way, this is probably the last bundt you’ll see for a bit. I have a billion other recipes planned, and none are a bundt. I’ve posted like 4 in the last month, so you are set. For Easter, check out this Lemon Bundt Cake or Blueberry Bundt Cake. Those were born out of this Lemon Blueberry Bundt Cake with Lemon Glaze, featuring both of those flavors.
For anytime at all, no holiday or season needed, this ridiculously simple Easy German Chocolate Bundt Cake recipe or this Dark Chocolate Peanut Butter Bundt Cake. Omg, they are good, and oh-so indulgent but EASY, as their names would imply. My friend Jess doesn’t bake at all, but made the chocolate peanut butter one for her dad for his birthday, and it turned out beautifully.
Boozy bundt options would be this Whiskey Walnut Spice Cake (to-die-for!) or this Buttered Rum Date Cake. YUM.
Today I give you this Oreo Bundt Cake, complete with about 20 Oreos throughout, a few boxes of Oreo Cookies ‘n Cream pudding, chocolate ganache, and dense chocolate cake, of course. Whoop!
It starts with my favorite way to doctor up a cake mix, courtesy of my Grandma’s Pistachio Bread, and I stuffed the moist, dense chocolate cake with a bunch of Oreos, baked right in. It’s so fun to bite into a slice of rich chocolate cake to find a crunchy, cream-filled chocolate cookie. Yessss. I also used an Oreo Cookies ‘n Cream pudding mix right in the cake batter.
Once the cake is baked and cooled, I drenched it in chocolate ganache. Before you ever frost a chocolate cake, give it a layer of chocolate ganache. It never hurts anything.
For frosting, a light, fluffy, creamy frosting made from whipped topping and more Oreo pudding mix. Pudding frosting is so lovely because it’s just super light and fluffy. It’s a great complement to the layer of rich, luscious ganache.
There’s a lot of layers and textures to this Oreo Bundt Cake, so it’s very well-rounded, but it’s still a really simple, easy recipe!
Oreo Bundt Cake
Ingredients
For cake:
- 1 box chocolate cake mix
- 1 box instant Oreo Cookies 'n Cream pudding mix
- 4 eggs
- 1 c. sour cream reduced-fat is fine
- 1/4 c. vegetable oil
- about 20 Oreo cookies divided; 8 whole, and the remainder coarsely chopped
For ganache:
- 1 c. milk or semi-sweet chocolate chips
- 1/4 c. heavy cream
- 3 tbsp. butter
For cookies 'n cream pudding frosting:
- 1 box instant Oreo Cookies 'n Cream pudding mix
- 3/4 c. cold milk
- 1 - 8 oz. container whipped topping thawed
Instructions
For cake:
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, and 1/2 of the coarsely chopped Oreos (eyeball it).
- Spray a large tube pan or bundt pan with non-stick spray.
- Spread half the batter evenly into prepared pan.
- Arrange the 8 whole Oreos around the batter.
- Spread with remaining batter.
- Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Remove pan to a wire rack to cool for 10 minutes, then invert the cake onto the wire rack to cool completely. Do not cool it completely in pan - it will stick and become difficult to remove!
For ganache:
- In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
- Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
- Drizzle over bundt cake.
- Allow 10-15 minutes for ganache to set.
For cookies 'n cream pudding frosting:
- In a medium bowl, whisk together pudding mix and cold milk.
- Fold in whipped topping.
- Spread or pipe over the cake.
- Sprinkle with remaining Oreo cookie pieces. Cut and serve.
You may also like these easy bundt cake recipes!
Lemon Blueberry Bundt Cake with Lemon Glaze
Easy German Chocolate Bundt Cake Recipe
The Easiest Dark Chocolate Peanut Butter Bundt Cake
This Oreo Cookies and Cream Bundt Cake turned out very dry for me! Were we suppose to make the cake as directed as well as the pudding? I felt like the cake was lacking liquids. I followed just as this recipe called for 1/4 Oil, 1 C. Sour Cream and 4 eggs I just didn’t find that enough liquids for the cake, therefore it turned out very dry when cutting into it and eating it. I also wasn’t sure for storing the cake with the Whipped Topping if it needed to be refrigerated or not, therefore I did refrigerated it not sure if that caused the cake to be more on the dryer side than moist. Please provide me your thoughts!
Hi Ashley: I’m so sorry that you didn’t care for the texture! Do you know what brand cake mix you used? I wonder if it can vary a little. It is a thicker batter since it’s a bundt, but it should’ve still been moist. The instructions are correct. I can certainly re-test to see if it helps to add more oil or to add more liquid! Thank you for this feedback! And yes, store in refrigerator. 🙂
What kind of box cake do you use? And do you add the water in the cake like someone suggested below? I want to make for my sons birthday but don’t want to ruin it. Thanks!
So sorry for the delayed comment. I do not add water, as someone suggested, I make it just as it states now. I like it, but everything can be a bit subjective, of course. Did you try it? How did it turn out?
The reason your cake was dry is because the water was not added. The original recipe for cake has 1/2-1 cup of water! I’d say follow the box directions and include the water, maybe even milk to help with the pudding!!
This looks amazing and I am very excited to make this. Is there a substitute for the instant Oreo Cookies ‘n Cream pudding mix, I am having trouble finding this in Canada. Also I am wondering if the finished cake can be frozen with or without the frosting.looking forward to your response
Easier question first – haha! It can definitely be frozen! I would do it without the frosting on it, and defrost the day or morning before serving! My bundt cakes come from a similar starting point, and they all freeze wonderfully. Just wrap it well. 🙂
As for Oreo pudding mix – I’m sorry you’re having trouble finding it. I would just use chocolate pudding instead. I don’t think you’ll notice a dramatic taste difference, and there’s still cookies in the cake itself, and crumbled on top, so you’ll get lots of “cookies ‘n cream” goodness that way. I hope that helps!
I’m wanting to make this for my church dinner. I wanted to make the cake ahead of time (like the night before). If I did that should I wait to put the chocolate ganache and pudding frosting on? If so when should I add it? Before I leave the house or right before we eat after church. Thanks 🙂
I would make the cake the day before, as you planned, and then I’d add the ganache and pudding frosting the morning of before you leave the house – then stick it in the refrigerator so that things can set! Does your church have a refrigerator you can stash it in? That’d probably be the best thing! This cake lasted a few days for us keeping it in the fridge, so you could even make the whole thing the day beforehand, as long as you have somewhere cool to stick it at church. Make sense? I hope that helps!
I look forward to making this Bundt cake! What size pudding mix does this use? Small package or large?? Thanks!
Small! 🙂 Yay!! Please let me know how you like it!
My family LOVED IT!!! Have made it a couple times. It’s a request! Thank you!!
Planning on making for the family this weekend. But was only able to find large boxes of cookies & cream pudding mix. How should I adjust amount of pudding mix?
Do you have a kitchen scale? To be honest, the best way is probably to weigh and get the right # of ounces of dry pudding mix. I know that’s inconvenient, but that’s probably the best way!