Oreo Poke Cake
This Oreo Poke Cake is an easy dessert made with a boxed cake mix, cookies and cream pudding, and plenty of crushed Oreos. The cake soaks up the pudding for a soft, moist texture, and a whipped topping layer finishes it off. It’s a simple way to turn a classic chocolate cake into something extra special.
Easy Oreo Poke Cake
It’s no secret that I love poke cakes—I have over 12 recipes here on the blog. They’re the perfect way to dress up a basic cake mix and turn it into something that tastes gourmet. Plus, they’re super easy to make, which is always a win.
With National Oreo Day coming up, I knew I wanted to make an Oreo version to celebrate. This cake is loaded with cookies and cream flavor, from the pudding filling to the crushed Oreos on top. While it’s great for honoring the classic cookie, it’s just as good any time of year when you’re craving a rich, chocolatey dessert.
If you want more Oreo recipes, check out my No-Bake Oreo Fluff and Oreo Truffle Balls.
Ingredients
- Chocolate cake mix + ingredients on the back of the box – Forms the rich chocolate cake base. I used Duncan Hines Devil’s Food Cake.
- Cookies and cream instant pudding mix – Soaks into the cake for extra moisture and adds Oreo flavor.
- Milk – Used to make the pudding, creating a creamy filling.
- Cool Whip – Adds a light, fluffy topping to the cake.
- Oreos – Crushed and sprinkled on top for extra crunch and classic cookies and cream flavor.
Making the Chocolate Oreo Poke Cake
- Bake the cake – Prepare the chocolate cake mix in a 9×13-inch pan according to the package instructions. Let it cool for 30 minutes.
- Poke the Holes – Use the handle of a wooden spoon to poke holes all over the cake, ensuring they are evenly spaced.
- Make the pudding – Whisk the Oreo pudding mix with milk until smooth. Let it sit for about 2 minutes to thicken slightly, but not too long, or it will be hard to pour.
- Fill the cake – Pour the pudding mixture over the entire cake, spreading it evenly to fill the holes.
- Top with Cool Whip – Spread Cool Whip over the top of the entire cake in an even layer.
- Chill – Refrigerate for at least 2 hours or until ready to serve to let the flavors meld and the pudding fully set.
- Finish with Oreos – Crush the Oreos and sprinkle them over the top right before serving for the best texture.
- Serve – Slice and enjoy.
Variations and Substitutions
- Cake mix flavors – Swap the chocolate cake mix for vanilla, white, or yellow cake mix for a different base.
- Homemade cake – Swap the boxed mix for your favorite homemade chocolate cake recipe if you prefer a from-scratch version.
- Pudding alternative – Use two (3.4 ounce) boxes of instant vanilla pudding mix and add 1 cup of fine Oreo crumbs instead of Oreo instant pudding if needed.
- Homemade whipped cream – Instead of Cool Whip, use homemade whipped cream for a fresher topping. Whip 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar into stiff peaks.
- Different cookies – For a fun flavor variation, Try using Golden Oreos, Mint Oreos, or Peanut Butter Oreos
- Extra toppings – Drizzle with chocolate syrup, caramel, or add mini chocolate chips for more texture and flavor.
Tips for Success
- Let the cake cool – Allow the cake to cool for 30 minutes before adding the pudding so it absorbs without melting.
- Don’t let the pudding set too much – Mix the pudding until slightly thickened but still pourable so it spreads easily into the holes.
- Chill for best results – Refrigerate for at least 2 hours (or longer) to let the pudding fully set and the flavors meld.
- Top with Oreos before serving – Add the crushed Oreo cookies right before serving to keep them crunchy and prevent them from getting soggy.
Storing the Oreo Cake
Store leftovers in the refrigerator for up to three days, keeping the pan tightly wrapped with plastic wrap or transferring the cake to an airtight container.
Freezing is not recommended, as the pudding’s texture will change once thawed, making the cake soggy.
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Oreo Pudding Poke Cake
Ingredients
- 1 (15.25 ounce) box chocolate cake mix plus ingredients listed on the box
- 2 (4.2 ounce) boxes Oreos cookies and cream instant pudding mix
- 3 cups milk
- 1 (8 ounce) tub Cool Whip thawed
- 12 Oreo cookies roughly chopped
Instructions
- Preheat the oven and prepare the chocolate cake mix according to the package instructions. Bake in a 9×13-inch pan and let it cool for 30 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, making sure they are deep enough for the pudding to seep in.
- In a medium bowl, whisk together the pudding mix and milk until smooth. Let it sit for about 2 minutes until slightly thickened but still pourable.
- Pour the pudding over the cake, spreading it evenly so it fills the holes.
- Spread the Cool Whip evenly over the top of the cake.
- Refrigerate for at least 2 hours or until ready to serve.
- Right before serving, crush the Oreos and sprinkle them over the top.
- Slice and serve.
Notes
- Store leftovers in the refrigerator for up to three days, keeping the pan tightly wrapped with plastic wrap or transferring the cake to an airtight container.
- Freezing is not recommended, as the pudding’s texture will change once thawed, making the cake soggy.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.