Oreo Poke Cake

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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.

Course Dessert

Cuisine American

Keyword oreo poke cake, oreo poke cake recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 408kcal

Author Trish - Mom On Timeout

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

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.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

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