Easy Oreo Bundt Cake Recipe

5 from 1 vote

Oreo cookies are the highlight of this moist and delicious chocolate pound cake that starts with a cake mix.

Prep Time15

Cook Time40

Cooling Time45

Total Time1 37

Course: Dessert

Cuisine: American

Servings: slices

Calories: 532kcal

Author: June Albertson-Dick

Preheat the oven to 350 degrees.
To prepare cake batter: Add chocolate cake mix, chocolate pudding mix and black cocoa in a large bowl and whisk together. Add the eggs, vegetable oil, milk and sour cream, mix using an electric mixer until you have a nice batter. Add the chopped Oreo cookies and mix until they are evenly distributed in the batter.
Spray a bundt pan with nonstick cooking spray and pour about half of the prepared batter into the pan. Spread out into an even layer and top with the 10 whole Oreo Cookies. Finally, top with the remaining cake batter and spread out into an even layer.
Bake the cake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with only a few crumbs {but no raw batter}. Cool the cake in the pan for 10-15 minutes and then invert the cake onto a cake platter and allow it to cool completely {about 45 minutes}.

In a medium bowl, add the softened butter and mix using an electric mixer until smooth. Add the powdered sugar, milk and vanilla extract. Continue to mix until smooth. To get a glaze consistency, microwave the glaze for 10-15 seconds. Add the Oreo cookie crumbs and stir. Spoon the glaze over the top of cake and spread out. Top with additional Oreo cookie crumbs and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the cake for up to 3 months.

- Spray the bundt pan right before adding the cake batter. If you do this step too soon the spray will pool in the bottom of the pan.
- Be sure that the cake is completely cooled before adding the glaze. If you try to add it too soon it will melt into the cake.
- To store the Oreo Bundt Cake in the refrigerator, place any leftovers in an airtight container. Ensure it's well-sealed to maintain freshness. The cake can be refrigerated for up to 4 days.