Oreo Pudding Poke Cake
This easy poke cake is packed with cookies and cream flavor, starting with a chocolate cake base filled with pudding for a soft, rich texture. A layer of Cool Whip and a crunchy Oreo topping make it a simple but satisfying dessert.
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 9x13-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
Calories: 280kcalCarbohydrates: 48gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 8mgSodium: 531mgPotassium: 245mgFiber: 2gSugar: 30gVitamin A: 107IUCalcium: 124mgIron: 3mg
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.
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