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

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:

  1. Preheat oven to 350F degrees. Spray 11x7 baking pan with nonstick spray. Set aside.
  2. 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.
  3. 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.

Did you make a recipe?

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© 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 comments

  1. 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. 

  2. 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!

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

      • 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.

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

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

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