A rich, creamy, and colorful layered dessert with a soft cake base, fluffy cream cheese layer, silky pudding, and the crunch of festive birthday cake-flavored Golden Oreos.
Ingredients
For the Cake Base:
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1 box vanilla cake mix (or yellow cake mix)
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¾ cup (1½ sticks) unsalted butter, melted
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2 large eggs, beaten
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3 tablespoons water
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1 teaspoon vanilla extract
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2 tablespoons rainbow sprinkles (jimmies)
For the Cream Cheese Layer:
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1 package (8 oz) cream cheese, softened to room temperature
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1 cup creamy vanilla frosting (store-bought or homemade)
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2 cups whipped topping (like Cool Whip), thawed
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2 tablespoons rainbow sprinkles
For the Pudding Layer:
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2 packages (3.4 oz each) instant vanilla pudding mix
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3 cups cold whole milk (cold milk sets the pudding better than warm)
For the Topping:
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Remaining whipped topping (about 2 cups)
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12 Golden Oreo Birthday Cake Creme Sandwich Cookies, coarsely crushed
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Remaining rainbow sprinkles
Instructions
1. Prepare the Cake Base
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Preheat your oven to 350°F (175°C).
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Lightly spray the bottom of a 13×9-inch baking dish with non-stick cooking spray. No need to grease the sides.
In a large mixing bowl, combine the following:
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1 box cake mix
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¾ cup melted butter
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2 beaten eggs
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3 tablespoons water
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1 teaspoon vanilla extract
Mix well using a sturdy spoon or hand mixer until smooth and no dry patches remain. Gently fold in 2 tablespoons of rainbow sprinkles to distribute evenly.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 24 to 28 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Allow to cool completely on a wire rack – this may take about 45 minutes. The layers won’t set properly if the base is warm.
2. Make the Cream Cheese Layer
In a large bowl, beat together:
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1 softened package of cream cheese
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1 cup vanilla frosting
Use an electric mixer on medium speed, scraping down the sides often, until the mixture is silky smooth with no lumps.
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Gently fold in 2 cups of whipped topping until combined.
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Stir in 2 more tablespoons of rainbow sprinkles for a colorful touch.
Spread this creamy mixture evenly over the cooled cake base using an offset spatula or the back of a spoon.
3. Prepare the Pudding Layer
In a medium bowl, whisk together:
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2 packages of instant vanilla pudding mix
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3 cups cold milk
Whisk vigorously for about 2 minutes, or until the mixture becomes thick and pudding-like.
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Immediately spread this over the cream cheese layer using a clean spatula.
4. Add the Whipped Topping
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Drop spoonfuls of the remaining whipped topping (around 2 cups) over the pudding layer.
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Gently spread into an even layer, being careful not to disturb the layers underneath.
5. Chill and Decorate
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Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results. This allows all the layers to firm up.
When ready to serve:
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Sprinkle the top with the crushed Golden Oreo Birthday Cake cookies.
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Add the remaining rainbow sprinkles for a festive finish.
Serving
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Cut into 6 rows by 4 rows to yield 24 servings.
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Serve chilled for best texture.
Serving Tip:
Wipe your knife clean between cuts for neat, distinct layers. A small offset spatula or pie server helps lift each piece cleanly.
Storage
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Store any leftovers covered in the refrigerator for up to 4–5 days.
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Avoid freezing — the pudding and whipped layers don’t thaw well.
Optional Variations
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Make it chocolatey: Swap the vanilla pudding with chocolate, or use chocolate whipped topping for a twist.
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Add crunch: Stir crushed Oreos into the cream cheese layer for more texture.
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Use different Oreos: Try regular Golden Oreos, red velvet, or other limited edition flavors.
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