Golden Oreo Cake Batter Blondies

Golden Oreo cake batter blondies

You need 1 box of yellow cake, oil, a splash of milk, 1 egg, sprinkles, and chopped Golden Oreos. (Or regular Oreos!) Bonus!  You can make these blondies in only 1 bowl. Because who actually likes to do the dishes?!

chopped golden Double Stuf Oreos

two photos of Golden Oreo cake batter blondies
Golden Oreo cake batter blondies

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Golden Oreo cake batter blondies

Golden Oreo Cake Batter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 24 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American


These easy cake batter blondies are loaded with Golden Oreos and sprinkles!


  • 1 standard size box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/31/2 cup milk (less is better for a dense texture)
  • 1/2 cup rainbow sprinkles
  • 1 and 1/2 cups chopped Golden Oreos (reserve a handful to sprinkle on top)


  1. Preheat oven to 350°F (177°C). Spray 11×7 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.

Keywords: golden oreo cake batter blondies


  1. Hi Sally,
    This recipe looks great. Can I sub the yellow cake mix for white cake mix?

    1. You sure can, Jen!

  2. You had me at white chocolate chips! YUM! I will definitely be trying these soon!

    1. Let me know how you like them, Jessica! Thank you!

  3. I just made these, and had so much fun! I was getting giddy with the boxed mix cake batter and the sprinkles:) I tasted the batter and I thought these are going to be way too sweet, but they were fabulous, especially after they cooled; I love chewy bars! I am going to post these sometime, but I couldn’t this go around because everybody ate them before I could take photos haha;)

    1. I love them after they cool – very chewy indeed and one of my favorite quick desserts to bake. Thank you for reporting back Victoria!

  4. 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 🙂

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

  5. Pamela Lambert says:

    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!

    1. 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!

  6. 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!!!

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

  7. 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.

    1. Happy early birthday!

  8. 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.

    1. 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.

  9. 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!

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

  10. 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 🙂

    1. 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!

  11. 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!

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

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

    1. White cake mix would be just fine. Enjoy!

  13. 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?!

    1. 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!

  14. miss direction says:

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

  15. would these taste good with regular oreos?

    1. I’m sure, yes.

  16. 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.

    1. 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.

  17. 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.

  18. 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. 

  19. 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!

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

      1. 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.

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

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

  21. Can these be made a few days ahead or do they need to be fresh?

  22. Hi Sally! I want to mail these to my brother for his birthday. Golden Oreos are his FAVORITE. Do you think these would ship well? How long are they good for?
    I just recently discovered your blog and have made several amazing recipes already. My husband has loved them all so far, so that makes me happy 🙂
    Thanks for all you do!

  23. I’m confused (sorry if this is a silly question!). The recipe says to use a 18.25oz box of cake mix but here you say to use one that’s 15-16 ounces? Which is the proper amount of cake mix to use? I want to make them after making and loving your cake batter cookies but don’t want them to be dry by adding the full 18.25 ounces in I’m not supposed to. Thanks in advance!

    1. Hi Rose! Sorry for the confusion. The amount of cake mix sold in boxes has changed since publishing this recipe. Used to be 18.25 ounces, but now I believe they are about 15 ounces. Anywhere between the two amounts would be fine without making any changes to the recipe.

  24. Anything that can be added to make these more gooey? Maybe dry pudding mix? Butter?

  25. Can a white cake mix work?

    1. Stephanie @ Sally's Baking Addiction says:

      White cake mix would be just fine. Enjoy!

  26. Hi Sally,
    Do you use regular Golden Oreos or Double Stuff for this recipe? Can’t wait to make these!

    1. Trina @ Sally's Baking Addiction says:

      We use regular – enjoy!

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