Chocolate and Oreo lovers will go crazy over this Oreo poke cake recipe. This cake is so rich and delicious for the perfect dessert. Plus, it is so simple to make.
My kids love oreo cookies, so everyone was really excited to try this Oreo Poke Cake Recipe. It did not disappoint and it’s our new favorite Easy Oreo Desserts Recipes.
What is a poke cake?
A poke cake is a type of cake you poke holes in after baking. The holes are filled with a delicious mixture that is poured over the cake and gets into every last inch of the cake. Yum!
Recipes vary but the filling can be a pudding mixture, fruit, sweetened condensed milk and more. This is a very easy recipe, and you might also like The Best Poke Cake Recipes along with Fireball Poke Cake and Cannoli Poke Cake.
Ingredients
- Instant Oreo pudding. Make sure to purchase instant pudding mix and not the type you have to cook.
- Milk. The recipe is best with 2% milk or higher.
- Whipped Topping. You can use Cool Whip or Homemade Whipped Cream Recipe.
Skip to the bottom of the page and find the complete ingredients in the recipe card.
How to make Oreo poke cake
- Step 1. First, go ahead and preheat the oven.
- Step 2. Make the cake mix according to package directions. Then bake the cake batter in a well-greased 9×13 pan according to package.
- Step 3. Allow the cake to cool for about 10 minutes. Then poke holes all over the top of the cake. I used the handle of a wooden spoon. I don’t recommend a toothpick as the holes would not be large enough.
Step 4. In a medium bowl, mix together pudding mix and milk. Whisk until smooth. Then pour the pudding filling mixture over the cake.
Step 5. Spread the mixture with a spoon. Make sure the entire cake is covered.
Step 6. Spread whipped topping on top of pudding layer. Then place in the fridge. Once it is set, top with crushed Oreos.
Step 7. Serve and enjoy the cake.
Frequently Asked Questions
Yes, you can make Homemade Whipped Cream. We recommend making it the day you are going to serve the cake. Homemade Whipped Cream doesn’t last as long as store bought.
Yes, refrigerate the cake until ready to serve. This is the best cake and so easy to make with just a few ingredients.
Yes, you can use other cookies. I think any chocolate cookies would be really good. Crushed mint cookies is my kids favorite.
Refrigerate the leftovers in an airtight container for up to 5 to 7 days. Keep in mind the longer it sits, the soggier the crushed cookies will get.
I find the cake is best served fresh within 24 hours of making it.
Yes, you can. If you are unable to find Oreo pudding mix or want to use a different flavor. We recommend using vanilla pudding mix or chocolate pudding mix.
You will still get that same Oreo flavor from the crushed up Oreo topping.
You do not have to use a cake mix. It definitely makes it easier and quicker though.
However, feel free to make your own cake. We have an easy chocolate cake recipe that is delicious. It would be great to use to make this poke cake.
The beauty of this recipe is that you can easily adapt it to your preference. Either option will be tasty.
Try these other poke cake recipe
- Banana Pudding Poke Cake Recipe
- Cherry Poke Cake Recipe
- Jello Poke Cake Recipe
- Red Velvet Poke Cake
- Lemon Poke Cake
- Strawberry Poke Cake
Try these other Oreo recipes
- Oreo Dirt Cake Recipe
- Oreo Cheesecake Cookies Recipe
- Easy Caramel Cheesecake Recipe with Oreo Crust
- Oreo Magic Bars
- Oreo Pudding
- Oreo Funnel Cake
Please try this Oreo Pudding Poke Cake recipe today for an easy dessert. Then come back and leave a comment and star rating.
Oreo Poke Cake
Ingredients
- 1 box chocolate cake mix
- ingredients needed to make cake- eggs, oil & water
- 2 4 oz packages Instant Oreo pudding
- 3 cups milk 2% or higher
- 1 8 oz tub whipped topping (COOL WHIP) thawed
- 1/2 package of Oreo cookies crushed for topping
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Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray.
- Prepare 1 box chocolate cake mix according to the package directions using the eggs, oil, and water called for on the box. Pour the batter into the prepared pan and bake as directed.
- Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes about 1 inch apart over the entire surface of the cake.
- In a medium mixing bowl, whisk together 2 packages (4 ounces each) instant Oreo pudding mix and 3 cups milk for 1 to 2 minutes, or until the pudding just begins to thicken.
- Slowly pour the pudding mixture evenly over the warm cake, making sure it fills the holes. Use the back of a spoon or an offset spatula to gently spread the pudding and press it into the holes.
- Let the cake cool for 10 to 15 minutes, then spread 1 tub (8 ounces) thawed whipped topping evenly over the pudding layer.
- Refrigerate the cake for at least 1 hour, or until completely chilled and the pudding has set.
- Just before serving, sprinkle ½ package crushed Oreo cookies evenly over the top. Slice and serve chilled.
