Oreo Poke Cake

Chocolate Cake Topped with Oreo Pudding, Cool Whip and Crushed Oreos! This is the cake to make if you love Oreo cookies like I do.

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The cookies take a chocolate cake to a whole new level and every bite has a cookies and cream pudding center that is to die for.

It might be a super simple cake to make but it doesn’t look or taste basic – it’s amazing! It’s one of my favorite dessert recipes and it’s about to be yours, too.

It doesn’t get easier than this poke cake recipe, so when you need a quick, easy dessert make this Oreo Poke Cake.

Combining chocolate cake and Oreos is about the best thing ever – I’m a goner every time I make this Oreo poke cake, so I always need to give most of it away. I can’t be trusted around the whole pan!

So let’s cover the details, ok?

Why this Oreo Pudding Poke Cake Recipe Works!

• You only need 5 ingredients!
• We’re leaning on some of my favorite shortcuts like chocolate cake mix to make it really easy.
• You can have the cake in the oven in no time at all – then you just poke and fill it with Oreo pudding.
• It’s the best make-ahead dessert because it needs time to chill before you serve it.
• This quick poke cake is impressive, yet easy enough that the non-experienced baker can totally pull it off.

My warning is that if you make this yummy cake, people will become your new best friends just to get a piece. It’s amazing! It’s right up there with my favorite Better Than Sex Cake, which is another easy chocolate poke cake recipe I love to make. And if you need a good cookie recipe, these Chocolate Cake Mix Cookies are crazy good.

But today it’s all about Oreos – I can’t wait for you to try this easy Oreo poke cake recipe!

Ingredients

Chocolate cake mix plus the ingredients to make the cake – use your favorite cake mix!

Instant Oreo Pudding – be sure to use instant pudding mix for this recipe.

2% milk – or you can use whole milk for a richer pudding filling.

Cool Whip – I like prepared whipped topping because it’s stable and keeps well in the fridge after you’ve frosted the cake. You can use homemade whipped cream, but if you have leftover cake it might not hold up as long.

Crushed Oreos – these are for decorating the cake!

How to Make It

Bake: Make the cake batter and bake it following the package directions.

Poke: Once the cake is done baking, poke holes in it with the handle of a wooden spoon. Let the cake cool off while you make the pudding.

Mix: Combine the pudding mix with milk in a medium bowl. Stir well so there are no lumps and then let the pudding sit for two minutes until it’s thickened a bit.

Fill: Pour the pudding over the cake so it can seep into the holes you made.

Chill: Allow the cake to cool for a few minutes and then cover it and place it in the refrigerator for at least an hour so it can set.

Frost and Serve! Spread the Cool Whip over the top of the entire cake. Sprinkle the crushed cookies over the top for decoration.

How do you store Oreo poke cake?

Keep the cake in the refrigerator until you are ready to serve it. It will hold well at room temperature for a few hours if you’re serving it at a party or potluck, but it’s best to keep it chilled.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

Can you freeze it?

I haven’t tried freezing this poke cake. Pudding filling in cakes doesn’t always freeze well and can separate when it’s thawed.

If you want to try freezing it, be sure to chill the cake first as instructed and then tightly wrap it for freezing. Also, don’t frost the cake or add the crushed cookies until you thaw it.

Tips for the Best Oreo Poke Cake

• Poke the holes in the cake as soon as it comes out of the oven. It’s much easier!
• When you mix the pudding, let it sit long enough to thicken up so it’s soft set but not too thick. You should be able to pour it over the cake.
• If you don’t plan on serving the whole cake, only add crushed cookies on the slices you plan to serve right away. Wait to decorate the rest of the cake so the cookies don’t get soggy.

Anyone who loves chocolate cake is going to LOVE this Oreo dessert! It’s been a hit at every potluck, party, and BBQ I’ve taken it to. But don’t wait for a party – make it for your family this week! I know they’ll love it as much as we do.

More Easy Poke Cake Recipes

• Carrot Poke Cake is my favorite twist on carrot cake!
• Strawberry Vanilla Poke Cake combines jello and vanilla pudding for an impressive dessert that’s so easy to make.
• Apple Poke Cake is filled with dulce de leche for a gooey spiced cake oozing with caramel. You will love it!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.86 from 48 votes

Oreo Poke Cake

Chocolate Cake Topped with Oreo Pudding, Cool Whip and Crushed Oreos! Quick, Easy Poke Cake That Everyone Will Love!

Prep:15 minutes mins

Cook:30 minutes mins

Cooling Time:1 hour hr 30 minutes mins

Total:2 hours hrs 15 minutes mins

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Ingredients

• ▢ 1 box chocolate cake mix Plus ingredients to make cake
• ▢ 2 packages of Instant Oreo pudding (4 ounces each)
• ▢ 4 cups 2% milk
• ▢ 8 ounces Cool Whip
• ▢ 1 cup crushed Oreo Cookies

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Instructions

• Make cake mix according to directions and bake in a greased 9×13 pan.
• When cake is done, immediately poke holes over the cake using the end of a wooden spoon in about 1 in. intervals.
• Let cake cool while you prepare pudding mixture. In a medium size bowl whisk together milk and pudding mix. Make sure to whisk out all of the lumps. Let the pudding mixture sit for about 2 minutes. You want it somewhat thickened but not set like pudding.
• Pour pudding mixture over warm cake. Allow the cake to cool for a few minutes. Put in the fridge to set up which takes about an hour.
• When cake is set spread Cool Whip over top and sprinkle with crushed Oreo cookies. If you don’t plan on eating all the cake just sprinkle Oreos on what you will eat or they get soggy.

Tips

Tips For The Best Oreo Poke Cake

• Poke the holes in the cake as soon as it comes out of the oven. It’s much easier!
• When you mix the pudding, let it sit long enough to thicken up so it’s soft set but not too thick. You should be able to pour it over the cake.
• If you don’t plan on serving the whole cake, only add crushed cookies on the slices you plan to serve right away. Wait to decorate the rest of the cake so the cookies don’t get soggy.
• Keep the cake in the refrigerator until you are ready to serve it. It will hold well at room temperature for a few hours if you’re serving it at a party or potluck, but it’s best to keep it chilled.
• If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

Video

Nutrition Information

Calories: 172kcal (9%), Carbohydrates: 26g (9%), Protein: 3g (6%), Fat: 6g (9%), Saturated Fat: 2g (13%), Cholesterol: 3mg (1%), Sodium: 256mg (11%), Potassium: 162mg (5%), Sugar: 15g (17%), Vitamin A: 50IU (1%), Vitamin C: 0.1mg, Calcium: 92mg (9%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Recipe slightly adapted from: The Country Cook