Oreo Cookie Pound Cake

I saw this recipe in a Paula Deen magazine and instantly squealed with joy. Oreo cookies + pound cake + Paula Deen? Seriously.

Oreo Cookie Pound Cake
Recipe source: Paula Deen
Print Recipe

1-1/4 cups butter, softened
3 cups sugar
6 large eggs
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
25 Oreo cookies, crushed
2 cups powdered sugar
3 Tablespoons whole milk

1. Preheat oven to 325F. Spray a 12 or 15 cup fluted pan with nonstick baking spray.
2. In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour alternately with cream, beginning and ending with flour, beating until just combined after each addition. Spoon half of batter into prepared pan. Top evenly with half of crushed cookies; spoon remaining batter over cookies. Top with remaining crushed cookies. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
3. In a small bowl, whisk powdered sugar and milk until smooth. Drizzle glaze over cooled cake and garnish with cookie crumbs.

  • Sues - September 16, 2010 - 8:32 pm

    Wow, how amazing does this look? Seriously perfection!ReplyCancel

  • Stephanie - October 16, 2010 - 12:05 am

    I made this cake today and I was wondering if I could refrigerate it?ReplyCancel

  • Annie - October 16, 2010 - 10:12 am

    Sure – just make sure that you cover the cake well, so that it doesn’t dry out. :)ReplyCancel

  • Kristen - August 23, 2011 - 8:31 am

    I was going to make this cake for my son for his birthday and was concerned that there was no baking powder. Will the cake rise properly?ReplyCancel

  • Annie - August 23, 2011 - 8:05 pm

    It will rise. Not every cake requires a leavener :)ReplyCancel

  • Paula - January 30, 2012 - 12:28 am

    The heavy whipping cream, does it go straight from the carton or do you whip it separately first?ReplyCancel

    • Annie - January 30, 2012 - 2:31 pm

      Straight from the carton.ReplyCancel

  • Paula - February 2, 2012 - 10:15 pm

    Thank you :)ReplyCancel

  • David - June 11, 2012 - 4:28 pm

    I had trouble getting it done. Should I have stirred the cookies into the batter? It seemed as if the cookies on top kept it from baking completely. I bake it much longer than suggested.ReplyCancel

    • Annie - June 11, 2012 - 10:26 pm

      David, Thank you for your comment. I’m not sure why the cake didn’t work well for you. Your oven temperature may be off or it may just be a mystery of baking. As long as it cooked thoroughly eventually, no worries!ReplyCancel

  • Amanda - July 14, 2012 - 1:16 am

    This turned out AWESOME! Thanks for sharing it :)ReplyCancel

    • Annie - July 14, 2012 - 10:58 pm

      So glad you liked it!ReplyCancel

  • milli - August 4, 2013 - 11:04 am


    what is 12 or 15 cup pan?
    I am not from US


    • Annie - August 4, 2013 - 10:30 pm

      It’s a Bundt pan that holds 12 or 15 cups of batter.ReplyCancel

  • Kat - October 9, 2014 - 8:22 am

    You can use a tube or a bundt pan.
    I have made this recipe many time over. I have left out the cookies, added coconut flavoring for half the vanilla and substituted coconut oil for 1/2 cup of the butter topped with a pineapple glaze….delicious.
    This is also a perfect plain pound cake when you leave out the cookies.
    Even people who don’t like pound cake love the oreo version.
    This recipe is the bomb!ReplyCancel

  • Valerie Buck - March 11, 2015 - 4:33 am

    Hello, I baked mine in a tube pan and it turned out Beautiful. Thank youReplyCancel

  • Bonnie - March 13, 2016 - 9:28 pm

    Does this cake out moist or is it flaky?ReplyCancel

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