This easy Oreo Poke Cake is rich, moist, creamy and loaded with cookies and cream flavor! This easy recipe takes a simple chocolate cake and turns it into one seriously irresistible dessert! It’s perfect for parties, potlucks or anytime you need a seriously crowd-pleasing dessert.
More Oreo recipes for the cookies and cream lovers: Oreo Cheesecake, Oreo Cupcakes and this Cookies and Cream Oreo Cake.
Oreo Poke Cake Recipe
This Oreo Poke Cake is the kind of dessert that checks all the boxes: easy to make, fun to serve and completely irresistible. A rich chocolate cake is filled with creamy vanilla pudding, then topped with a fluffy Oreo-studded topping and even more crushed cookies. Every bite is soft, creamy and packed with that classic cookies-and-cream flavor.
Poke cakes are especially great when you need a dependable dessert for parties, potlucks or family gatherings. The pudding soaks into the cake as it chills, helping create an extra moist texture while adding another layer of flavor. Best of all, this cake is made with simple ingredients and can easily be prepared ahead of time.
Use your favorite chocolate cake box mix (or homemade!) with any flavor of pudding (vanilla, chocolate, cookies and cream, etc.) to make this quick and easy poke cake!
Why We Love This Poke Cake Recipe
There is a lot to love about a dessert that looks impressive but is incredibly easy to put together. This Oreo Poke Cake recipe delivers big cookies-and-cream flavor without requiring any complicated techniques or decorating.
- Easy to make. A handful of ingredients including a box of cake mix and pudding keep this poke cake low on the commitment level and high on flavor.
- Perfectly moist. The pudding mixture settles into the holes in the cake and keeps every slice soft and creamy.
- Big Oreo flavor. Crushed Oreos are folded into the topping and sprinkled over the cake for plenty of cookie flavor and texture.
- Great for entertaining. This recipe makes a full 9 x 13-inch cake, making it perfect for birthdays, parties and potlucks.
- Make-ahead friendly. The cake needs time to chill anyway, so it’s an excellent dessert to prepare in advance.
Ingredients Needed & Substitutions
This Oreo Poke Cake uses a handful of simple ingredients to create layers of chocolate, vanilla and cookies-and-cream flavor. Each ingredient plays an important role in creating the cake’s soft texture and creamy finish.
- Chocolate Cake Mix – Forms the base of the cake and provides rich chocolate flavor. Using a boxed mix keeps the recipe quick and reliable. Use your favorite brand!
- Water – Adds the moisture needed to prepare the cake batter.
- Vegetable Oil – Helps keep the cake soft and tender even after it has been chilled.
- Eggs – Give the cake structure and help create a soft, fluffy crumb.
- Whole Milk – Combines with the instant pudding mix to create the creamy filling that soaks into the cake.
- Instant Vanilla Pudding Mix – Thickens quickly and adds a smooth, creamy layer throughout the cake. Make sure to use instant pudding rather than cook-and-serve pudding. You can use any flavor you like here (including cookies and cream!) but I used vanilla.
- Cool Whip – Creates a light and fluffy topping that balances the rich chocolate cake. You can make homemade whipped cream instead but the cake needs to be enjoyed within a day. A better option would be stabilized whipped cream.
- Crushed Oreos – Add classic cookies-and-cream flavor and plenty of texture. Some are folded into the topping while the rest are sprinkled over the cake.
Substitutions
- Chocolate cake mix: The type of chocolate cake mix you use is up to you. It will all depend on how rich you want your cake. There are milk chocolate, triple chocolate, Devil’s Food, and dark chocolate cake mixes. You can also use a gluten-free cake mix if you want a gluten-free option.
- Add one more egg than it calls for, and use milk instead of water. This will keep the cake tasting and texture more like a regular cake.
- Vegetable oil: You can use equal parts butter and melt. Be sure to temper the eggs when stirring them in or cool the melted butter before adding them so that they do not scramble the eggs in the cake.
- Vanilla pudding: They have an Oreo flavor you could use, or you can even go with a chocolate flavor pudding. I find that the vanilla helps keep it light and creamy without overwhelming any of the other flavors.
- Oreos: You can use the gluten-free ones here for a gf option, but be aware that you need to get two packages to have enough as they do come in smaller packages than the regular Oreos do. Golden Oreos are also delicious in this recipe!
How To Make Oreo Poke Cake
One of the best things about poke cakes is how simple they are to assemble. The cake is baked first, then filled with pudding while still warm enough to absorb all that creamy goodness before being chilled and topped with whipped topping and Oreos.
Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.
- Combine cake mix, water, oil and eggs.
- Beat on medium speed for about two minutes.
- Pour the batter into 9×13 baking pan.
- Bake the cake at 350°F for 30 to 35 minutes.
- Poke holes all over the cake using the handle of a wooden spoon or a large straw.
- Whisk together the milk and instant pudding mix.
- Quickly pour the pudding mixture over the top of the cake, ensuring you fill all the holes.
- Place the cake in the refrigerator for one hour to allow the pudding to set.
- Combine the Cool Whip and ½ cup of the crushed Oreos.
- Transfer mixture to the top of the cooled cake.
- Spread over the top of the cake.
- Sprinkle with the remaining crushed Oreos – enjoy!
Storage Information
- Refrigerator: Oreo Poke Cake should be stored in an airtight container in the refrigerator for 3-4 days. It can be out for a couple of hours if serving at a party or potluck, but it needs to be chilled, so wait until the last minute to take it out and serve. Then, return the leftovers to the fridge as soon as possible.
- Make Ahead: This is also an excellent make-ahead dessert. You can prepare the cake and pudding layer a day in advance, then add the Cool Whip topping and crushed Oreos before serving. For the best texture, wait to add the final Oreo topping until closer to serving so the cookies stay a little crisper.
- Freezer: Freezing is possible, although the whipped topping and pudding may change texture slightly after thawing. If you do freeze it, wrap the cake tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Variations To Try
This easy poke cake is simple to customize depending on the occasion or the flavors you love.
- Swap the vanilla pudding for chocolate pudding for an even richer chocolate dessert.
- If you can find cookies and cream instant pudding, it makes a fun way to boost the Oreo flavor even more.
- Use Mint Oreos and add a small amount of mint extract to the whipped topping.
- Add mini chocolate chips or a drizzle of hot fudge sauce over the top before serving.
- Turn this poke cake into a birthday cake by adding colorful sprinkles to the topping!
What is the best way to serve this cake?
Oreo Poke Cake serves well on its own but also pairs well with a scoop of vanilla ice cream. If you are taking it to a potluck or serving it at a get-together and would like to keep it chilled longer while out, you can get a disposable pan, put 1/2 inch of water in the bottom, and freeze it flat. Then, when it comes time to serve, place your cake pan on top of your disposable one with the frozen water, and the ice will help keep your cake cool longer.
What is the best way to crush the Oreos?
There are a couple of ways you could crush the Oreos. One is to place them in a large Ziplock and take a rolling pin or meat mallet to them. The other option is to pulse them in a food processor.
Do I need to remove the cream from the center of the cookie?
No, you do not need to remove the cream from the cookie before adding it to the dish. The cream helps keep the Oreo flavor together in the dish.
Can I make this cake gluten-free?
You can make this dish Gluten-Free. To do so, change the cake mix for a GF version as well as the Oreos. Most instant puddings are gluten-free, but you will need to read the ingredients to be sure.
How deep do I need to poke the holes in the cake?
When poking the holes in the cake, you will want to make sure that you poke the holes 3/4 of the way into the cake. You do not want them to do it all the way through, but you do want them to go the majority of the way.
Trish’s Tips
- Work quickly. Instant pudding starts thickening almost immediately, so pour it over the cake right after mixing.
- Make plenty of holes. More holes mean more pudding gets distributed throughout the cake.
- Crush the Oreos into different sizes. A mix of fine crumbs and larger cookie pieces gives the topping better texture.
- Chill before serving. This cake tastes best cold and benefits from at least an hour of refrigerator time before serving.
- Save some Oreos for the top. Adding the final cookie crumbs just before serving keeps them from getting too soft.
- Use a clean knife for neat slices. Wipe the knife between cuts for cleaner presentation.
More Cake Recipes To Try
Oreo Poke Cake
Ingredients
- 13.25 ounce chocolate cake mix 1 box
- 1 cup water or milk
- ½ cup vegetable oil
- 3 large eggs
- 2 cups whole milk
- 3.4 ounces instant vanilla pudding mix 1 box
- 8 ounces cool whip
- 1 ½ cups crushed Oreos divided
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- In a large mixing bowl or the bowl of a stand mixer, combine the cake mix, water, oil and eggs. Beat on medium speed for about two minutes. Pour the batter into the prepared baking pan.13.25 ounce chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Bake the cake for 30 to 35 minutes, or until you can insert a toothpick into the center and it comes out mostly clean (a few moist crumbs is great).
- Poke holes all over the cake using the handle of a wooden spoon or a large straw.
- In a large liquid measuring cup, whisk together the milk and instant pudding mix. Quickly pour the pudding mixture over the top of the cake, ensuring you fill all the holes. Place the cake in the refrigerator for one hour to allow the pudding to set.2 cups whole milk, 3.4 ounces instant vanilla pudding mix
- In a small mixing bowl, combine the Cool Whip and ½ cup of the crushed Oreos. Spread the Cool Whip over the top of the cake, sprinkle it with the remaining crushed Oreos, and enjoy.8 ounces cool whip, 1 ½ cups crushed Oreos
Notes
- Refrigerator: Oreo Poke Cake should be stored in an airtight container in the refrigerator for 3-4 days. It can be out for a couple of hours if serving at a party or potluck, but it needs to be chilled, so wait until the last minute to take it out and serve. Then, return the leftovers to the fridge as soon as possible.
- Make Ahead: This is also an excellent make-ahead dessert. You can prepare the cake and pudding layer a day in advance, then add the Cool Whip topping and crushed Oreos before serving. For the best texture, wait to add the final Oreo topping until closer to serving so the cookies stay a little crisper.
- Freezer: Freezing is possible, although the whipped topping and pudding may change texture slightly after thawing. If you do freeze it, wrap the cake tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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