Oreo Poke Cake

A cold, creamy dessert featuring a chocolate cake soaked with cookies and cream pudding, topped with whipped cream and crushed Oreos. Perfect for parties and potlucks!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 2 30

Servings: 12 servings

Course: Dessert, Party

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

1 box Chocolate cake mix Plus ingredients listed on the box, usually eggs, oil, water.

For the pudding

1 package Instant Oreo pudding mix Make sure it is instant so it sets without cooking.
2 cups Cold milk Use cold for better texture.

Toppings

1 container Whipped topping (like Cool Whip) Or homemade whipped cream, if preferred.
15 pieces Oreos For crushing on top; sneak a few into the middle.

Optional Extras

1/4 cup Chocolate syrup For drizzling on top, optional.
1/4 cup Mini chocolate chips Optional for added texture.

Method

Preparation

Bake the cake according to the box directions in a 9x13 pan. Let it cool for about 10 to 15 minutes.
Poke holes all over the cooled cake using the handle of a wooden spoon or a thick straw.
Whisk the instant Oreo pudding mix with cold milk for about 2 minutes until thickened.
Pour the pudding over the cake, spreading it gently into the holes.
Cover and refrigerate for at least 2 hours, preferably overnight.
Spread whipped topping over the chilled pudding layer.
Finish with crushed Oreos on top before serving.

Notes

For the best results, cool the cake slightly before poking holes to avoid collapsing. Use cold milk for a better pudding texture, and feel free to experiment with extra toppings.