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OREO Birthday Cupcake Cake

OREO Birthday Cupcake Cake

Prep time15 min
Total time1hr 13min
ServingsMakes 24 servings.
  • 1 pkg. (2-layer size) chocolate cake mix
  • 24 OREO Cookies
  • 1 chewy fruit snack roll
  • 1 tub (12 oz.) frozen whipped topping, thawed
  • 2 Tbsp. multi-colored sprinkles
  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
  • Meanwhile, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.
  • Remove cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups whipped topping and remaining cupcakes, top-sides down. Spoon remaining whipped topping onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.
Recipe Tips
  • Make Ahead
    Cupcakes can be baked ahead of time. Store in airtight container up to 24 hours before using to assemble dessert.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 14g 
   Saturated fat 4.5g 
Cholesterol 25mg 
Sodium 250mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 18g 
Protein 3g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron8 %DV

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