Forbidden Oreo Pudding Cake

A sinfully good dessert that’s hard to resist! Just ask the thousands of Pinterest lovers who pinned it.
Forbidden Oreo Pudding Cake
1 Box of Devil’s Food Cake (with ingredients to make it)
8 oz. cream cheese (softened)
Stick of butter (softened)
2lb package powdered sugar
1 t. Vanilla
Small chocolate or Chocolate Fudge pudding mix (with milk)
Oreos (I used 2 full sleeves)

Make the cake according to package directions in 2 round cake pans. To grease the pan I like to mix Crisco and vegetable oil together then brush it all over the inside of pan. Put in a spoonful of flour and coat the whole pan with it then dump out the excess. After coated go ahead and pour batter evenly into the two pans.

While baking, take a sleeve of Oreo cookies and place in a large Ziplock bag. Hit the cookies with a rolling pin, and roll over them to break them into chunky pieces. When cake is done baking, let cool completely, then dump onto your cooling rack to make sure it’s completely cool.

Make the cream cheese frosting next. Mix cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy. Place 1/3 of the frosting mixture onto the bottom half of the cake (one cake round), sprinkle about 1/3 of the Oreo crumb mixture on top, then place the other cake round on top so that the frosting is sandwiched between the two. Frost the sides and top of the cake with the rest of the frosting, stick another 1/3 of the Oreo crumbs to the side of the cake, then chill in the refrigerator until serving.
Before serving, make your chocolate pudding. Use the 5 minute method so it sets up faster. Add the rest of the Oreo crumbs to your pudding and then place on top of your cake; this will be your topping. Spread on top of your cake but not too far to the edge as it will start to spill over. Cut, serve, and enjoy! (you may want to have a glass of milk nearby, it’s super-rich!) Keep refrigerated – if you don’t eat it all!

Recipe by Kami Watson. Visit Kami at