Bringing Grandma's recipes to your kitchen, one slice at a time.


Cookies & Cream Bundt Cake

The cake is soft, tender, and loaded with chunks of Oreos in every bite. They soften to a perfect texture while baking. The frosting is fluffy, light, and I couldn’t resist garnishing the cake with more Oreos. It’s an extremely easy cake that takes advantage of a couple baking shortcuts.When you’re adding the Oreos to the cake batter try to just add whole pieces rather than crumbs and don’t overmix them into the batter.



one 15.25-ounce box white cake mix (I used Duncan Hines but you can use this scratch recipe
24 Oreo Cookies (from a 14.3-ounce package), quartered; plus more for garnishing


one 14-ounce container storebought whipped fluffy white frosting
1/4 cup (half of 1 stick) unsalted butter, softened
about 2 to 2 1/4 cups confectioners’ sugar
2 to 3 teaspoons cream or milk



Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
Make cake according to package directions likely adding 3 egg whites, water, and oil.
Stir in the Oreos; don’t overmix.


When adding the Oreos, try to just add whole pieces rather than crumbs because too many crumbs in the batter will cause the cake to look muddy or ‘dirty’.

Turn batter out into prepared pan and bake for about 35 to 40 minutes or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Set cake aside to cool in pan for about 10 to 15 minutes before inverting it onto a cake stand or platter. Allow cake to cool completely before frosting it.


Use storebought frosting (and skip to step 7) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.

Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.

Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.

Add Oreos for garnishing as desired and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?