Golden Oreo Cake Batter Blondies.

Golden Oreo Cake Batter Blondiesoreo cake batter blondie-8You’ve seen the original.  And today, I bring you a cookies n’ cream, Golden Oreo version of my cake batter blondies. Sweet vanilla Oreos chopped up and smothered all over the original cake batter blondies. Dare I say I may even like these better than the original version? 😉

The vanilla Oreo wafers crushed & chopped up pair wonderfully with the gooey buttery yellow cake mix.  The best bites are the ones with the sweet Oreo cream filling chunks, though.  I bought double stuffed Golden Oreos because well…. the cream is just the best part.

What is so awesomely amazing about these and the original cake batter blondies is that it is hardly a recipe.  A non-recipe recipe, if you will.

1 box of yellow cake, oil, a splash of milk, 1 egg, sprinkles, & white chocolate chips.  Today’s Golden Oreo version?  Just throw in a ton of crushed Golden Oreos instead of white chocolate chips (or add both!).  There. You’re done.  30 minutes later and you’ll be in golden-oreo-goodness-cake-batter-heaven. Bonus!  You can make these blondies in only 1 bowl.  Because who actually likes to do the dishes?!

You’re going to adore these. 🙂

 

Golden Oreo Cake Batter Blondies

Yield: 24 blondies

Print Recipe

Ingredients:

  • 1 box yellow cake mix (18.25 oz, like Duncan Hines)
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk (less is better for a dense texture)
  • 1/2 cup sprinkles
  • 1 and 1/2 cups chopped Golden Oreos (reserve a handful to sprinkle on top)

Directions:

Preheat oven to 350F degrees. Spray 11x7 baking pan with nonstick spray. Set aside.

Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick as possible. Fold in the chopped Golden Oreo pieces and sprinkles.

Pour into prepared baking pan, sprinkle a few more sprinkles and crushed Oreos on top, and bake for 25-30 minutes until edges are just turning brown. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 If you like cake batter flavored goodies as much as I do, here are a few more recipes that you may enjoy. 🙂

Cake Batter White Chocolate Fudge

cake batter fudge

 

Cake Batter Sugar Cookies (without cake mix)

Cake Batter Sugar Cookies-8

 

Cake Batter Blondies (original recipe)

Cake Batter Blondies

 

Mini Cake Batter Cinnamon Buns (no yeast)

Cake Batter Cinnamon Buns-8

 

Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies by Sallys Baking Addiction-15

 

Cupcake Puppy Chow (without cake mix)

Cupcake Puppy Chow-7

   

118 Responses to “Golden Oreo Cake Batter Blondies.”

  1. #
    41
    Kiraposted May 7, 2013 at 12:07 am

    Alrighty girlie… I have made several of your recipes(which have all been awesome by the way!) I threw these together for an office party a couple weeks ago, and they were a big hit! I took a couple of them home for my little boys to try.. OMG. My youngest son is an addict! I just pulled my FOURTH BATCH in less than two weeks out of the oven! This kid can’t get enough of them! I’m not prone to keep Golden Oreos on hand, so I had to improvise tonight with extra white chocolate chips and graham crackers broken into pieces… Thanks for an awesome post! PS Jacks says thank you too 🙂

    Reply

    • Sallyreplied on May 7th, 2013 at 11:39 am

      I just love golden oreos and this is such a great way to enjoy them! I’m happy you all love them so much. And that Jack loves them too 🙂 I really, really appreciate your feedback Kira! Thank you so much.

      Reply

  2. #
    42
    Allyposted May 18, 2013 at 10:49 pm

    These blondies are the bomb! I made two batches for my English class, and they were all gone within fifteen minutes or so. I actually had two friends ask me to make more for their graduation parties! While I was cutting them, I had a tough time resisting the urge to just stand there and eat the whole pan 🙂

    Reply

    • Sallyreplied on May 19th, 2013 at 6:20 pm

      I love these blondies too, Ally! So glad they were a huge success, too. Thank you!

      Reply

  3. #
    43
    Rachaelposted May 24, 2013 at 12:15 pm

    Hey babe! I thought of you in the grocery store yesterday. I saw…….

    (are you ready?!)

    CAKE BATTER GOLDEN OREOS!!

    i freaked out 🙂 then I had to tell you hehe. (I like to pretend we’re besties btw in a non-creepy way of course)

    xo

    Reply

    • Sallyreplied on May 24th, 2013 at 1:24 pm

      Oh my gosh! Rachael, I have to go get them! Not-creepy, obviously. 😉

      Reply

  4. #
    44
    Nicoleposted May 26, 2013 at 6:28 pm

    I just discovered your site recently, and I ABSOLUTELY love it! So far this week, I’ve made Cake Batter Blondies 2 times, Cake Batter Fudge, and I made these today with Mega Stuff Golden Oreos. All 3 recipes have been delicious, and gone within a day! Thank you for sharing… you’re a baking genius!

    Just wish I would’ve found your site a year ago when I was pregnant ;).

    Reply

    • Sallyreplied on May 26th, 2013 at 8:13 pm

      Hi Nicole! It sounds like you love cake batter as much as I do. I’ve been meaning to buy those mega golden oreos too!

      Reply

  5. #
    45
    Pamela Lambertposted June 1, 2013 at 7:33 am

    These are really yummy! However, the texture was just like regular cake. I was expecting something denser like a brownie or a cookie. Could I have added too much milk at 1/2 cup? They are incredible anyway, we just ate them with a fork!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:36 pm

      Hi Pamela! The texture is supposed to be very dense, like a blondie or brownie. I fear as thought you used more than enough milk. Usually I just add up to 1/3 cup. It depends on the ounces in your cake mix pacakge though. Regardless, I’m glad you liked them!

      Reply

  6. #
    46
    Sharonposted June 8, 2013 at 11:51 pm

    Made these this morning for a swim meet bake sale. They were a huge hit. My daughter loved them so much that she asked me for money so she could buy some back. 🙂 Thanks for the recipe!!!

    Reply

    • Sallyreplied on June 9th, 2013 at 8:54 am

      Hahaha! That is too funny about your daughter! Sounds like you need to make them again. 🙂 Thanks Sharon!

      Reply

  7. #
    47
    Jenniferposted July 3, 2013 at 6:46 pm

    I made these today for my birthday which is tomorrow. They are soooooo yummy! I added the whole pack of birthday cake golden Oreos about 2 cups and about 1 cup of sprinkles. I will be making them again. Thanks so much for the recipe.

    Reply

    • Sallyreplied on July 3rd, 2013 at 7:04 pm

      Happy early birthday!

      Reply

      • Jenniferreplied on July 5th, 2013 at 5:56 pm

        Thanks Sally for the birthday wishes. I have to force myself not to make these again until my bday next year. I ate 90% of the blondies myself. I just couldn’t stop eating them lol they are that good!

  8. #
    48
    nivlagposted August 31, 2013 at 7:05 pm

    Hi Sally, I’ve made these twice. And have come out so dry each time. I do 1/3 cup of milk. Baked at 350 degrees. Thank goodness the picnic got rescheduled until tomorrow. Should I give up, or try again? Thanks so much.

    Reply

    • Sallyreplied on September 3rd, 2013 at 10:09 am

      Hi Nivlag! I am just getting back from vacation, so I apologize the tardy response. Are you using enough oil? I can’t imagine how the blondies are dry with the cake mix, oil, egg, and milk. Try using 2 more Tablespoons of oil.

      Reply

  9. #
    49
    Kaitlynposted September 2, 2013 at 9:23 am

    i made this for a cookout and it was a big hit! everybody loved it and it was gone by the end of the night. i couldn’t find the 18.25 oz cake mix, so i used duncan hines yellow mix that was 16.5 oz. also, i needed a disposable baking pan and i couldn’t find an 11×7 one, so i just used a 12×9 one and it worked fine. thanks for the recipe!

    Reply

    • Sallyreplied on September 2nd, 2013 at 10:58 am

      Hey Kaitlin! Glad it all worked out for you. I love these blondies. You’re making me want to bake them today!

      Reply

  10. #
    50
    Margieposted September 7, 2013 at 10:01 pm

    I made these today – they are outrageously good and so easy!! What a great idea to make blondies with golden oreos, like a blond twist on cookies & cream brownies (adding 1 1/2 cups crushed oreos to brownie mix (e.g. DH dark chocolate fudge brownie mix for 13×9 pan), then frosting the baked brownies with vanilla frosting and finally adding more chopped oreos on top of the frosting).

    Reply

  11. #
    51
    Steph N.posted October 5, 2013 at 1:31 am

    Making these tomorrow so I wanted to read your addvice and boy am I excited they dont call for a full box (I’ll use extra) but get to end my night in a few spare Oreos tonight! Thanks for all your beautiful work! My guests truly appritiate it too I’m sure 🙂

    Reply

    • Sallyreplied on October 5th, 2013 at 8:46 am

      It’s always fun to munch on the extra Oreos that this recipe doesn’t use. Kevin (my fiance) always goes for the stash of them. I hope everyone just loves these blondies!

      Reply

  12. #
    52
    Jessposted October 17, 2013 at 7:36 pm

    You are hands down my favorite baking blogger out there (and I follow a LOT of blogs). Everything I make from your site gets rave reviews. I bought cake batter oreos and wanted a blondies recipe for them so of course I go to your site and OF COURSE you have the perfect recipe. I can’t wait for your cookbook to come out – please let me know if you are doing a book signing in the NYC area!!!

    Reply

    • Sallyreplied on October 17th, 2013 at 8:36 pm

      That is too funny. I had the exact recipe you were looking for! I hope you enjoy these blondies. And thank you for your excitement about my cookbook! That means a lot to me. I’ll keep the blog updated with book signings and such. =)

      Reply

  13. #
    53
    Megposted January 2, 2014 at 12:22 pm

    THESE are one of my all time favorite things to eat! Everybody I’ve ever made them for LOVES them! My cousin probably ate the entire batch in 1.5 days.
    I am a strictly scratch baker…but I can’t resist having to utilize some box mix for cake batter flavouring. Cake batter flavoured things are the best!

    Reply

    • Sallyreplied on January 2nd, 2014 at 2:47 pm

      I 100% agree – cake batter things are the best! (obviously!)

      Reply

  14. #
    54
    alex walkerposted January 17, 2014 at 6:55 am

    Can i use white cake mix instead of yellow cake mix ,i don’t wanna make a store trip? 🙂 😉

    Reply

    • Sallyreplied on January 17th, 2014 at 6:56 am

      White cake mix would be just fine. Enjoy!

      Reply

  15. #
    55
    Shoukposted January 27, 2014 at 6:21 pm

    WOW!These look FABULOUS!they would be perfect with some valentines day pink and red sprinkles I recently got from target!do you think I could half the recipe though to get a smaller batch?!if so could I maybe use an 8X8 pan?!

    Reply

    • Sallyreplied on January 27th, 2014 at 7:10 pm

      You wouldn’t even need to halve the recipe for a 8×8 pan. I’ve baked them in an 8×8 pan without any problem. Though they do take a few minutes longer in the oven. Enjoy!

      Reply

  16. #
    56
    miss directionposted February 6, 2014 at 6:26 am

    can i use vegetable oil instead of canola oil ????? 🙂 making these
    for a family gathering
    tommorow!!!!!!!!!!!!!

    Reply

    • Sallyreplied on February 6th, 2014 at 7:48 am

      Yes

      Reply

  17. #
    57
    Baileyposted February 7, 2014 at 5:49 am

    would these taste good with regular oreos?

    Reply

    • Sallyreplied on February 7th, 2014 at 9:19 am

      I’m sure, yes.

      Reply

  18. #
    58
    Pippaposted May 24, 2014 at 10:05 am

    How much cake mix does one box contain? Each box/packet of cake mix here in the UK seems to contain a different amount.
    I adore your blog btw, and your recipes have got me out of a baking rut.

    Reply

    • Sallyreplied on May 25th, 2014 at 8:03 am

      About 15-16 ounces. Though this recipe would be fine with anywhere from 15-18 ounces.

      Reply

      • Pippareplied on May 25th, 2014 at 3:35 pm

        Thank you!

  19. #
    59
    Stellaposted August 19, 2014 at 8:38 am

    We love these! Fortunately, they are so easy to make. I do have one question, they sink in the middle for me. I think it is more pronounced because it is in a 7×11, but does anyone know if this can be helped? My oven temp has been tested to be correct. Of course, no matter, they TASTE AMAZING, (thank you SALLY!). but I was just curious. I googled it to no avail.

    Reply

    • Sallyreplied on August 19th, 2014 at 2:17 pm

      How about trying a 9×9 square baking pan? The edges are always a little higher for me, no matter which size pan I use.

      Reply

  20. #
    60
    Nicoletteposted September 20, 2014 at 2:58 pm

    Hi, I just wanted to say I just made a batch of your Golden Oreo Cake Batter Blondies. We were invited to a friends house for a cookout and my daughter picked them out for dessert to make off of a site we came across for 7 Desserts to Bring to A BBQ. They smell delicious and I have no doubt they will be gone. I told my husband I will take what is left over to church tomorrow for snacks, but with the way they smell, I don’t know there will be any.

    Reply

  21. #
    61
    Lauraposted March 22, 2016 at 10:10 pm

    These taste amazing! However I did have the same problem as others with the 8×8 pan. It was very gooey and they couldn’t really hold together…that was after baking for 40+ minutes and 30+ minutes of cooling time. 

    Reply

  22. #
    62
    maryposted April 16, 2016 at 9:15 am

    Do you think it is possible to use almond milk in these? That is all I have and don’t want to run out… if not, what type of milk is best? Thank you!

    Reply

    • maryreplied on April 16th, 2016 at 4:22 pm

      oh and one other question – can the dough be made ahead of time and baked the next day? THANKS!

      Reply

      • Sallyreplied on April 17th, 2016 at 10:36 am

        It’s best baked right away, so I don’t recommend prepping the batter ahead of time. You can use almond milk. I’ve tried these blondies with any and all types of milk. Always delicious.

      • Maryreplied on April 17th, 2016 at 1:05 pm

        Thank you so much – I really appreciate that you take the time to answer questions! I will let you know how they turn out 🙂

  23. #
    63
    sarahposted April 22, 2016 at 12:35 pm

    how long do these last? or are they better straight out of the oven?

    Reply

Leave a Comment