Tuesday, September 1, 2009

Oreo Pound Cake

Believe it or not I used to hate cake. I would never eat it. On my birthday I always brought in cookie cake to class. The ONLY cake I ever ate was this one. Oreo Pound Cake. It was (and still is) one of my favorite things ever. My mom, working all the time, developed this recipe. It was something that was fast and easy but tasted home baked, not like cake mix. There is so much one can do with boxed pound cake mix.
This is the cake mix I used, I think my mom used a different brand but we can't remember the name :(
First prep the cake according to the directions on the box. This one uses 2 eggs and 1/2 cup of water.
Then grab a box, a full box, of Double Stuffed Oreos. Yes, the need to be double stuffed otherwise all of the creme disappears and that would be tragic.
Place the entire box, all three rows, every one of those 45 delicious cookies, into a large ziploc bag. Remove all the air from the bag and grab a large serving spoon.
Start by banging the spoon against the bag and then readjust all of the oreos by shaking the bag. Start to bang again and readjust as necessary. You want the oreos to be small but not crumb size. Next pour in about 2 teaspoons of milk. I Use fat-free Lactaid milk in most of my baking. When I was younger I was lactose-intolerant and would have to take a pill whenever I wanted dairy. Now I have built up a tolerance but I still enjoy the flavor of Lactaid milk over normal milk.

If I didn't say already, preheat your oven to 350 degrees and grab and grease a bundt pan. Grease very genourously, you don't want only half of the cake to come out now do you?

You can use any size cupcake pan, mini or regular, they both work great but I plan on making cake balls with leftover cake.

Pour half of the batter into the cake pan. If using cupcakes the fill a little under 1/4 of the way.
Then take half of the Oreo mixture and place it around the cake.
Pour the rest of the batter over the oreos. Make sure you get it all around because it won't spread out like a normal cake does so spin the bundt pan around while pouring to ensure an even coating.Top the cake with the rest of the oreo mixture.

Place in a hot oven for 35-38 minutes, or until the cake under the oreos is a light golden color. Once done take out of oven and let cool for 10 minutes.
Once cool place a plate on top and invert the cake into it. Then take another plate and place on top the of cake. Flip over. This will leave you with the oreo side facing up.For the glaze mix about 3/4 cup of powdered sugar with 2-3 tablespoons of milk. Start with less and add more to get to drizzle consistency.

Take a fork and scoop up the glaze. Then drizzle over the cake. Allow for the drippings down the side, it makes it more authentic.

Ingredients for cake:
1. 1 box of pound cake mix
2. 2 eggs
3. 1/2 cup water
4. 1 box of Double Stuffed Oreos
5. 2 teaspoons of milk

1. Preheat the oven to 350 degree and grease a bundt pan (or cupcake pan)
2. Mix the pound cake mix with 2 eggs and 1/2 cup or water. Mix until combined (about 2 minutes) and set aside
3. Place all of the Oreos in a ziploc bag. Take a large spoon, soup spoon, and bang the Oreos until crushed. Small but not crumbs.
4. Add in 2 teaspoons of milk and shake bag to mix.
5. Pour half of the batter into the bundt pan. Then take half of the Oreo mixture and layer it on top. Repeat with the cake batter and then the Oreos. Bake in a 350 degree oven for 35-38 minutes.
6. Let cool for 10 minutes the the invert onto a plate. Flip cake over so Oreo side is up.
7. To make drizzle: mix 3/4 cup of powdered sugar with 2-3 teaspoons of milk. Drizzle over the Oreos.
8. Cut and serve. Or cover and it last 4-5 days in an airtight container. The travel cake containers are perfect!


  1. This comment has been removed by the author.

  2. Just finished eating a delicious Oreo Pound Cake and I loved it. Couldn't ask for a better recipe.

  3. thanks so much glad you enjoyed it!! It is probably one of my favorite recipes!



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