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OREO Birthday Cupcake Cake

24 servings
Clock1h 13min Cook

Ingredient List

  • 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

Nutritional Information

Calories240
Total fat14g
Saturated fat4.5g
Cholesterol25mg
Sodium250mg
Total Carbohydrate29g
Dietary fiber1g
Total sugars18g
Protein3g
Calcium4% DV
Iron8% DV
  1. 1
    Heat oven to 350ºF.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.