OREO Birthday Cupcake Cake
Prep time15 min
Total time1hr 13min
ServingsMakes 24 servings.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 240 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 4.5g | |
| Cholesterol 25mg | |
| Sodium 250mg | |
| Carbohydrate 29g | |
| Dietary fiber 1g | |
| Total sugars 18g | |
| Protein 3g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
