Oreo Poke Cake
A fun and easy dessert featuring a soft chocolate cake filled with creamy Oreo pudding, topped with whipped topping and crushed Oreos. Perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Plus ingredients listed on the box
Pudding Ingredients
- 1 package instant Oreo pudding mix (cookies and cream flavor) Look for instant cookies and cream flavor
- Milk for the pudding Check your pudding package for the amount
Topping Ingredients
- 1 tub whipped topping Or homemade whipped cream if preferred
- 10-16 Oreos Oreos, crushed Use more if you like a thicker cookie layer
- Optional: a drizzle of chocolate syrup or hot fudge For additional flavor
Instructions
Preparation
- Bake the cake according to the package instructions in a 9x13 pan. Let it cool for about 10 to 15 minutes.
- Poke holes all over the cake with the handle of a wooden spoon or a thick straw, spaced about an inch apart.
- Whisk the instant Oreo pudding with cold milk until it thickens a bit. Do not let it fully set in the bowl.
- Pour the pudding over the cake, aiming for the holes, and gently spread it to settle in.
- Cover the pan and refrigerate for at least 2 hours, or overnight for best results.
- Spread whipped topping over the chilled cake and sprinkle crushed Oreos on top. Drizzle with chocolate syrup if desired.
Notes
Let the cake cool before poking to avoid collapsing holes. Chill time is crucial for the best flavor and texture. You can freeze the cake before adding the whipped topping.