Oreo Poke Cake is a a simple but decadent cake recipe made with boxed chocolate cake mix, Oreo cookies n’ creme pudding mix, milk, Cool Whip and Oreo cookies.
Oreo Poke Cake is a rich and creamy cake recipe perfect for parties.
This cookies and cream pudding cake is sure to be a family favourite.
This poke cake recipe takes about two hours from start to finish, including one hour of chilling time.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this Oreo cake, I started by preparing a 9 x 13 inch chocolate cake according to the directions on the cake mix box.
I allowed the cake to cool completely.
Then I used a wooden spoon to poke rows of holes all over the cake.
I dumped two boxes of Oreo pudding mix into a mixing bowl.
I added some cold milk to the bowl.
I whisked the pudding and milk together well until the pudding thickened.
I poured the pudding over the cake using a spatula to spread it out evenly and fill all of the holes.
I placed the cake in the refrigerator for an hour to allow the pudding to set.
Then I removed the cake from the refrigerator and spread Cool Whip over the entire top.
I crushed some Oreo cookies and sprinkled them on top of the cake.
Then the Oreo pudding cake was ready to serve.
The pudding makes this cake super moist and delicious.
This cake can be sliced into twelve to fifteen pieces to serve a crowd.
Take this cookies and cream poke cake to your next potluck!
This chocolate pudding cake with whipped topping is sure to be a hit.
If you are looking for an easy chocolate pudding cake recipe, then you need to try this Oreo Chocolate Poke Cake!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Oreo Poke Cake:
- 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on the box)
- 2 (4.2 ounce) boxes of Oreo cookies n’ creme pudding mix
- 3 cups cold whole milk
- 1 (8-ounce) tub of whipped topping, thawed
- 1 cup crushed Oreo pieces (about 11 cookies)
How to Make Oreo Poke Cake:
- Prepare the cake in a 9×13-inch pan according to the package directions.
- Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke rows of holes over the whole cake and set it aside.
- Pour the pudding mix and milk into a medium bowl.
- Whisk well for 1-2 minutes, or until the pudding starts to thicken.
- Pour the pudding over the top of the cake and use a spatula to spread it out evenly beig sure to fill all of the holes with pudding.
- Refrigerate the cake for at least an hour to allow the pudding to set.
- Just before serving spread the Cool Whip evenly over the whole cake.
- Sprinkle the crumbled Oreos on top.
- Serve and enjoy!
FAQS:
How should I store Oreo Poke Cake?
To store an Oreo poke cake, follow these steps:
- Cover the cake: Use a plastic wrap or aluminum foil to tightly cover the cake. This will protect it from drying out and prevent any odors from seeping into the cake.
- Refrigerate the cake: Place the covered cake in the refrigerator. The cool temperature will help preserve the freshness and prevent the pudding and Cool Whip from spoiling.
- Use within a few days: Oreo poke cake is best enjoyed within a few days of making it. The moisture from the cake and fillings can make it soggy over time, so it’s best to consume it relatively soon.
- Optional: If you prefer to store individual servings, you can slice the cake into portions and place each piece in an airtight container or wrap it individually with plastic wrap. This allows for easy grab-and-go servings.
Remember to check the expiration dates of any dairy-based ingredients used in the cake and consider their shelf life when storing the cake.
What substitutions could I make?
There are several substitutions you can make in an Oreo poke cake based on your dietary preferences or ingredient availability. Here are some ideas:
- Cake mix: Instead of using a traditional cake mix, you can try using a gluten-free cake mix or a homemade cake recipe if you have dietary restrictions or prefer a different flavor.
- Oreo cookies: If you don’t have Oreo cookies or prefer a different cookie flavor, you can substitute them with other sandwich cookies such as chocolate chip cookies, peanut butter cookies, or mint cookies.
- Filling: If you cannot find Oreo pudding mix, use vanilla pudding and ½ cup of finely crushed Oreos instead. Once you have mixed the pudding with the milk, fold in the crushed Oreos and pour it over the cake
- Frosting: Instead of using Cool Whip, you can opt for alternatives such as cream cheese frosting, chocolate buttercream, or a ganache glaze.
- Toppings: Get creative with your toppings! You can add crushed nuts, sprinkles, mini chocolate chips, shredded coconut, or fresh fruit to enhance the flavor and presentation of the cake.
Remember to consider the flavors and textures of the substituted ingredients to ensure they complement each other well. Feel free to experiment and customize the Oreo poke cake to suit your preferences.
Oreo Poke Cake
Oreo Poke Cake is a a simple but decadent cake recipe made with boxed chocolate cake mix, Oreo cookies n' creme pudding mix, milk, Cool Whip and Oreo cookies.
Ingredients
- 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on the box)
- 2 (4.2 ounce) boxes of Oreo cookies n’ creme pudding mix
- 3 cups cold whole milk
- 1 (8-ounce) tub of whipped topping, thawed
- 1 cup crushed Oreo pieces (about 11 cookies)
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions.
- Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke rows of holes over the whole cake and set it aside.
- Pour the pudding mix and milk into a medium bowl.
- Whisk well for 1-2 minutes, or until the pudding starts to thicken.
- Pour the pudding over the top of the cake and use a spatula to spread it out evenly beig sure to fill all of the holes with pudding.
- Refrigerate the cake for at least an hour to allow the pudding to set.
- Just before serving spread the Cool Whip evenly over the whole cake.
- Sprinkle the crumbled Oreos on top.
- Serve and enjoy!
Notes
- Store leftovers in the refrigerator for up to three days.
- Use your favorite chocolate cake mix. I used devil’s food cake mix.
- Try substituting the water called for in your cake mix with milk for an even more decadent chocolate cake.
- If you cannot find Oreo pudding mix, use vanilla pudding and ½ cup of finely crushed Oreos instead. Once you have mixed the pudding with the milk, fold in the crushed Oreos and pour it over the cake.
- You want the pudding to thicken before pouring over the cake, but you do not want it too thick. If the pudding is too thin, it will soak into the cake rather than filling the holes. If it is too thick it won’t fall into the holes when it is spread over the cake and will just sit as a layer on top.
- To ensure the holes get filled with pudding, i like to pour half of the pudding over the cake and spread it/press it into the holes with a spatula or spoon and then pour the remaining pudding over top.
- You can substitute the whipped topping for two cups of homemade sweetened whipped cream.
- I recommend using a thin wooden spoon handle to create the holes for this poke cake. You want larger holes for the pudding as it is slightly thicker with the Oreo pieces. I have found creating the holes for this cake with a fork or chopstick just doesn’t work as well, as the pudding sits on top of the cake rather than sinking into the holes.
- Wait until right before serving to sprinkle the crushed Oreos over the cake to ensure they don’t go soggy.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 214mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 3g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!