Oreo Poke Cake
This super simple Oreo poke cake combines the best of moist chocolate cake, creamy chocolate pudding, fluffy whipped cream, and crunchy crushed Oreo cookies.
There is something about a dessert in a 9×13 pan that makes me drool every time. Once we moved to Waycross, GA and we found a church we liked, there were so many pot lucks and picnics to go to.
At every one, multiple people brought covered dishes, including desserts. They weren’t overly fancy, you know those super small, highly decorated pieces that take forever to make and gone in a second. They were comfort food!
And every one of them, once I got a copy of the recipe, were so easy to make. They use simple ingredients, don’t take a lot of time, but were so creative and DELICIOUS!
Much like this cherries in the snow recipe, or this chocolate lasagna, they are usually no bake (or minimal bake time), and disappear faster than you can blink. I quickly learned to get in line early or make a second one for me to have at home!
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cake mix – Use your favorite chocolate cake mix. I love the chocolate fudge one for extra chocolate flavor.
- Pudding – Use instant pudding for this. You can even use the sugar free version if you prefer.
- Cookies – Regular Oreo cookies are delicious but I am in love with the Double Stuf because I like the extra cream filling.
- Whipped topping – Use a frozen one like Cool Whip or make homemade whipped cream. Don’t use the one in the can because it won’t hold up.
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How To Make Oreo Poke Cake
- Prepare a 9×13 baking dish with non stick spray and set aside. Preheat oven to 350F. In a large bowl, combine the cake mix, eggs, vegetable oil and water.
- Pour the batter into the baking dish. Bake for 25-30 minutes or until done.
- Remove from the oven and let the cake cool for about an hour. Using the handle of a wooden spoon or other utensil, poke holes in the cake. I do about every inch or so.
- To make the pudding filling, combine the milk and mix in a medium sized bowl. Whisk until thickened and smooth. Pour the pudding mixture over top of the cake and spread evenly, making sure to press the pudding down into the holes in the cake.
- Cover and refrigerate for at least an hour. Spread the thawed whipped topping over the cake and top with crushed cookies. Drizzle chocolate syrup on top if you prefer and enjoy!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
From my personal experience with all the BBQs and potlucks I have been to, I know you can serve this with anything. My favorite is with fried chicken, cottage potatoes, vegetables, and a salad.
It goes with just about anything, just like this lemonade cake, this cherry dump cake, and this orange fluff salad.
Variations
- Swap out the chocolate cake mix for vanilla, use vanilla pudding, and Golden Oreo cookies for a vanilla version.
- Use the chocolate cake mix, try white chocolate pudding mix, and peanut butter Oreo cookies to make a chocolate peanut butter combo.
- Deviled Food cake mix, coconut cream pudding, and caramel Oreo cookies for a Samoa flavor cake.
- For more cookie flavor, use chocolate cake mix, cookies and cream pudding, and Double Stuf Oreo cookies.
- Sprinkle a little instant espresso powder in the cake mix and then use the java chip flavor Oreo cookies.
Storage
Because of the dairy, you need to keep this cake refrigerated. Store any leftovers in the fridge, in an airtight container, or covered in plastic wrap. It will last for up to 5 days.
If you’re planning on making this ahead of time, I would leave off the crushed Oreos until ready to serve. They can get soft and lose their crunch.
Tips For No Leftovers
- Spray your baking dish before adding the cake mix to make it easier to remove the slices later.
- Use a spoon handle that is at least 1/2 inch in diameter to make holes big enough for the pudding to fill.
- If the pudding mixture is too thick, thin it out with a little extra milk. You want it thin enough to be able to run into the holes. Just not too thin that it seems into the regular part of the cake.
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
This Oreo poke cake recipe is super easy to make, always comes out perfectly, and is a hit at any gathering!
Oreo Poke Cake
Ingredients
- 13.25 ounces chocolate cake mix use your favorite brand
- 1/2 cup vegetable oil
- 7.8 oz instant chocolate pudding mix 2 boxes
- 1 cup water
- 2 cups cold milk
- 8 oz whipped topping thawed
- 3 large eggs
- Oreo cookies crushed for garnish
- chocolate sauce for garnish
Instructions
- Prepare a 9×13 baking dish with non stick spray and set aside. Preheat oven to 350F.
- In a large bowl, combine the cake mix, eggs, vegetable oil and water.
- Pour the batter into the baking dish.
- Bake for 25-30 minutes or until done.
- Remove the cake from the oven and let cool for about an hour.
- Using the handle of a wooden spoon or other utensil, poke holes in the cake. I do about every inch or so.
- To make the pudding, combine the milk and pudding mix in a medium sized bowl. Whisk until thickened and smooth.
- Pour over top of the cake and spread evenly, making sure to press the pudding down into the holes in the cake.
- Cover and refrigerate for at least an hour.
- Spread the thawed whipped topping over the cake and top with crushed Oreos.
- Drizzle chocolate syrup on top if you prefer and enjoy!
Nutrition
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