Oreo Poke Cake

My moist Oreo Poke cake uses America’s favorite cookie in three different ways. This cake recipe is easy to make, and always a crowd pleaser.

I love Oreos. No matter what sweet I have in the house I’ll always grab 1 or 2 after dinner or for a late-night snack. So far I’ve shared Oreo Cookies and no-bake oreo cheesecake on the blog. This oreo poke cake might just be my favorite yet!

Poke cakes are typically sheet cakes will with pudding or jello. This makes them super moist and flavorful, and this cookies and cream cake is no exception!

Why I Love This Cake

• Oreo Overload: I use Oreos in the cake, filling, and topping. You’ll get some in every bite.
• Easy: This easy ready in less than 45 minutes.
• No Special Equipment: No mixer is required!
• Creamy Topping: The topping gives me major milk and cookies vibes!

Perfect For

• Birthdays
• Potlucks and reunions: Always one of the first things gone!
• Sunday Supper Dessert

Ingredient Notes and Shopping Tips

• Cake Mix: Use your favorite. I used Betty Crocker’s Chocolate Fudge flavor. Yellow cake would also be tasty.
• Oreo Pudding: I found the oreo pudding at Walmart. If you can’t find it feel free to use vanilla pudding with some finely chopped Oreos instead.
• Milk: Pudding sets best when used with whole milk.
• Cool Whip: Thaw Cool Whip overnight in the fridge. Avoid microwaving it. It works best for this dessert as it will hold up longer than fresh whipped cream.

How To Make Oreo Poke Cake

Leftovers

• Storage: Store in the fridge for up to 5 days.
• To Freeze: I suggest freezing without the topping as thawing and refreezing Cool Whip is not suggested. Freeze for up to 3 months. Thaw overnight in the fridge and then add the whipped topping and crushed cookies.
• Make-Ahead: Make up to 2 days in advance.

Tips

1. How To Tell When It’s Done: Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If you see raw better keep baking for a few minutes at a time.
2. Perfect Poking: Poke holes using the handle of a wooden spoon. Poke around 1-2 inches apart to ensure you get some pudding in every bite.
3. Add Oreos just before serving to ensure they don’t get soggy.
4. Serving Suggestions: Serve with hot fudge and vanilla ice cream for an extra decadent treat.

More Of My Favorite Cakes

Lemon Cake

Cannoli Cake

Death By Chocolate Cake

Strawberry Cheesecake Poke Cake

Elvis Presley Cake

Oreo Poke Cake

America's favorite cookie are used 3 ways in this moist oreo poke cake. Easy to make and always fast to disappear!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: Ameican

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Calories: 209kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Box Chocolate Cake Mix
• ▢ 1 Pack Oreo Cookies I used Double Stuf
• ▢ 1 Box Oreo Instant Pudding
• ▢ 2 Cups Milk
• ▢ 8 Ounces Cool Whip I used Extra Creamy

Don't lose this recipe. Pin for later!

Instructions

• Preheat oven to 350 F. Roughly chop oreo cookies.
• Grease a 9x13 inch dish. Prepare chocolate cake according to box directions adding in around ½ cup of roughly chopped oreos.
• Pour cake batter into the prepared pan. Bake for 30-32 minutes or until a tooth pick inserted in the center comes out clean.
• While the cake is cooling whisk milk and pudding together until smooth.
• Use a wooden spoon to poke holes in the top of the cake. Evenly pour pudding over the top of the cake.
• Sprinkle with ~half of the chopped oreos. Cool cake completely.
• Frost with cool whip. Sprinkle with remaining oreos. Store in the refrigerator.

Notes

Ingredient Notes and Shopping Tips

• Cake Mix: Use your favorite. I used Betty Crocker's Chocolate Fudge flavor. Yellow cake would also be tasty. 
• Oreo Pudding: I found the oreo pudding at Walmart. If you can't find it feel free to use vanilla pudding with some finely chopped Oreos instead.
• Milk: Pudding sets best when used with whole milk. 
• Cool Whip: Thaw Cool Whip overnight in the fridge. Avoid microwaving it. It works best for this dessert as it will hold up longer than fresh whipped cream.

 

Tips

1. How To Tell When It's Done: Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If you see raw better keep baking for a few minutes at a time. 
2. Perfect Poking: Poke holes using the handle of a wooden spoon. Poke around 1-2 inches apart to ensure you get some pudding in every bite. 
3. Add Oreos just before serving to ensure they don't get soggy. 
4. Serving Suggestions: Serve with hot fudge and vanilla ice cream for an extra decadent treat. 

Nutrition

Calories: 209kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 330mg | Potassium: 192mg | Sugar: 19g | Vitamin A: 100IU | Calcium: 120mg | Iron: 1.7mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!