OREO Pound Cake - Kraft Recipes Top
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OREO Pound Cake

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Total Time

Makes 16 servings.

Want to add some creamy, chocolatey delicious to your favorite pound cake mix? Just add chopped-up OREO Cookies to the batter.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 9x5-inch loaf pan with foil; spray with cooking spray. Coarsely chop 12 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour into prepared pan.
  • Quarter remaining cookies; place evenly over cake batter.
  • Bake 1 hour or until toothpick inserted in center comes out clean, covering loosely with foil for the last 30 min. Cool cake in pan 10 min. Remove from pan to wire rack; discard foil. Cool cake completely.
  • Mix sugar and water until blended. (Glaze will be thick.) Drizzle over cake; let stand until glaze is firm.

Special Equipment Needed


Prepare using your favorite flavor of OREO Cookies.


  • Makes 16 servings.

Nutritional Information

Serving Size Makes 16 servings.
Calories 280
Total fat 11g
Saturated fat 4g
Cholesterol 30mg
Sodium 240mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from This cake was ok-kinda dry....the glaze on top tasted too sweet. This cake was ok-kinda dry....the glaze on top tasted too sweet. I loved the idea, baked the cake as directed (Betty Crocker Pound Cake) and sadly wasn't impressed with results. Anything that has oreos in it should be great, right?
Date published: 2012-10-22
Rated 4 out of 5 by from Amazing recipe. Amazing recipe. I would suggest using a little more water for the glaze because it is extremely thick and doesn't pour over the cake very well.
Date published: 2012-03-16
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