Description
This Birthday Cake Lush Cake is a delightful no-bake layered dessert combining a crunchy Oreo crust, creamy cheesecake layer, colorful cake pudding, and fluffy whipped topping. Perfect for celebrations, it’s adorned with rainbow sprinkles for a festive touch and requires minimal baking to heat treat the crust. Chill for a luscious, creamy treat that serves 12.
Ingredients
Scale
Crust
- 36 golden Oreos (finely crushed)
- â…“ cup melted butter
Cream Cheese Layer
- 8 oz block cream cheese (softened at room temperature)
- 1 cup powdered sugar
- 8 oz frozen whipped topping, thawed
Pudding Cake Layer
- 1 cup yellow cake mix (heat treated)
- 3.4 oz package vanilla instant pudding mix
- 1 to 1½ cups milk
- Rainbow sprinkles (about ½ cup plus extra for garnish)
Topping
- 8 oz frozen whipped topping, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Make the Crust Mixture: In a small bowl, combine the finely crushed golden Oreos with melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Form and Bake the Crust: Press the Oreo crumb mixture evenly and firmly into the bottom of the prepared baking dish, ensuring it reaches the edges and corners. Bake in the preheated oven for 6-7 minutes to heat treat and set the crust, then allow it to cool completely before proceeding.
- Prepare Cream Cheese Layer: In a medium bowl, beat the softened cream cheese and powdered sugar together using an electric hand or stand mixer on medium speed for 1-2 minutes until fully blended and smooth.
- Add Whipped Topping to Cream Cheese: Fold in 8 oz of the thawed whipped topping to the cream cheese mixture and stir until well combined. Set this layer aside.
- Mix Pudding Cake Layer: In a separate bowl, blend the yellow cake mix, vanilla instant pudding mix, and 1 to 1½ cups milk on low to medium speed for about 2 minutes until the mixture slightly thickens.
- Add Sprinkles to Pudding Mixture: Stir in the rainbow sprinkles, reserving some for garnish, and mix until they are evenly distributed throughout the pudding mixture.
- Assemble Cream Cheese Layer: Spread the cooled Oreo crust with the cream cheese and whipped topping mixture evenly using a rubber spatula.
- Assemble Pudding Cake Layer: Pour and spread the pudding and cake mixture evenly over the cream cheese layer.
- Add Final Whipped Topping Layer: Spread the remaining 8 oz of whipped topping smoothly and evenly over the pudding cake layer to create a flat surface.
- Garnish and Chill: Sprinkle the top with the reserved rainbow sprinkles. Refrigerate the assembled cake for at least 4 hours or overnight to chill and set before serving.
Notes
- Be sure to fully cool the baked Oreo crust before adding layers to prevent melting the cream cheese mixture.
- Heat treating the cake mix by baking the crust prevents any risk of raw flour in the dessert.
- Use thawed whipped topping for best texture when mixing and spreading layers.
- For easier slicing, chill the cake overnight to firm up layers completely.
- This cake is best stored covered in the refrigerator and consumed within 3-4 days.
