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Flower Pot Cake (Mom's Oreo Dirt Cake)

[vegan/dairy-free option available]
Course: Dessert
Keyword: dairy free, dessert, pancakes, vegan
Servings: 16 servings

Equipment

  • 8" Flower Pot/Planter (see notes for larger pot sizes)
  • 2-3 Bouquets of Flowers (fresh or faux; see recipe for details)

Ingredients

  • 18 oz Oreos family size pack
  • 8 oz Violife Vegan Cream Cheese or Philadelphia Cream Cheese
  • 18 oz So Delicious CocoWhip or 16 oz Cool Whip
  • 1 cup Powdered Sugar
  • 1/4 cup Earth Balance Vegan Buttery Sticks melted
  • 2-3 cups Vegan Gummy Worms gelatin-free

For Pudding

  • 5 oz Instant Vanilla Pudding
  • 2 cups Almond Milk or 1.75 cups Whole Milk
  • 1 tsp Vanilla

Instructions

  • Begin by making the pudding; combine instant pudding mix with almond milk and vanilla. Whisk vigorously for approx. 2 minutes until consistency has thickened. Set aside.
  • Cream together cream cheese, powdered sugar, and melted butter in a large mixing bowl using a stand mixer; with a KitchenAid, mix at speed 6-8 until well-combined.
  • Gently fold in CocoWhip and pudding mixture into bowl with cream cheese, sugar, and butter. If using vegan options, ensure consistency is smooth and free of lumps.
  • Then, add entire pack of Oreos into a food processor. Gently pulse until Oreos are crumbled. Be careful not to over-pulse.
  • Wipe down inside of flower pot/planter. Then, begin layering crushed Oreos with pudding/whipped mixture into pot, starting with Oreos at the bottom and ending with Oreos on the top.
  • If desired, layer a handful of gummy worms between every other layer.
  • If using faux flowers, place into pot in desired arrangement. If using fresh flowers, see steps below.
  • Chill filled flower pot in refrigerator up to 4 hours before serving, or overnight to set.

If Using Fresh Flowers...

  • Cut stems to desired height inside pot, cutting stems diagonally.
  • Then, remove all leaves from stems completely, if needed.
  • Using aluminum foil, take a 1-2" piece and wrap the stems of each flower until all portions of the stem that are situated within the cake are covered.
  • Add to pot and arrange as desired.

Notes

— Notes —
**This recipe makes enough to fill an 8" flower pot to the top, or a 9" flower pot half-full. To fill a 10" flower pot half-full, use 1.5x the ingredients. To fill a 10" flower pot to the top, triple the ingredients.
**If using fresh flowers, be careful when removing them from the cake before serving, as aluminum foil may rip or pull off into cake.