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oreo poke cake

Oreo Poke Cake Recipe Card

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Prep Time 15 minutes
Cook Time 28 minutes
Servings: 12
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 box chocolate cake mix plus ingredients called for on box: usually eggs, oil, water
  • 15 –20 Oreo cookies coarsely crushed
  • For the Pudding Filling:
  • 1 box instant vanilla pudding 3.4 oz
  • 2 cups cold milk
For the Topping:
  • 1 tub 8 oz whipped topping (Cool Whip or similar)
  • 10 Oreo cookies crushed for garnish

Method
 

Bake Cake:
  1. Prepare the chocolate cake according to the box instructions. Pour into a greased 9x13-inch pan and bake as directed. Cool for 10 minutes.
Poke Holes:
  1. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake (about 20–25 holes).
Prepare Pudding:
  1. Whisk together instant vanilla pudding and cold milk for 2 minutes until thickened. Pour evenly over the cake, letting it seep into the holes.
Add Topping:
  1. Spread whipped topping evenly over the cake.
Garnish:
  1. Sprinkle crushed Oreos over the top for decoration.
Chill:
  1. Refrigerate for at least 2–3 hours (or overnight) to allow the pudding to set.
Serve:
  1. Slice and serve chilled.

Notes

For extra Oreo flavor, mix a few crushed Oreos into the pudding before pouring over the cake.
Use a dark chocolate cake mix for a richer chocolate-Oreo combination.
For a more indulgent version, drizzle chocolate syrup over the top before serving.
Can be made a day ahead — the flavors intensify as it sits in the fridge.