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Double OREO Sheet Cake

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Updated Dec 18, 2024
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Crushed OREO cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed OREO cookies on top; if there’s a more efficient OREO delivery vehicle, we don’t know what it is.

Double OREO Sheet Cake

  • Prep Time 25 min
  • Total 1 hr 50 min
  • Servings 24
  • Ingredients 6
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Ingredients

Cake

Frosting

Topping

  • 16 OREO cookies, chopped

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
  • Step 
    2
    In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    3
    In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition

250 Calories
10g Total Fat
2g Protein
39g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
50mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Trademarks referred to herein are the properties of their respective owners.
  • OREO and the OREO Wafer Design are trademarks of the Mondelèz International group, and used under license.
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