Oreo Poke Cake

Delicious Oreo flavor and rich chocolate cake will convince everyone to gobble up this yummy Oreo poke cake when you serve it for dessert.

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This Oreo poke cake is amazing and if you’re a fan of Oreos and cake, you need to try this recipe. The cake is moist and chocolatey, infused with creamy pudding, and topped with delicious cookies and frosting.

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Our strawberry poke cake and chocolate poke cake are two more of our favorite poke cake recipes that are the right choice anytime you are looking for a sweet dessert.

Oreo Poke Cake Ingredients

Substitutions And Additions

CAKE MIX: You can substitute any chocolate cake flavors for the chocolate fudge boxed cake mix in this easy Oreo poke cake recipe.

TOPPING: Add a sprinkle of chocolate chips along with the Oreos on top of this delicious dessert for even more decadence.

PUDDING: If you can’t find Oreo pudding, you could substitute either vanilla or white chocolate pudding in your Oreo cookie poke cake.

How To Make This Oreo Poke Cake Recipe

STEP ONE: Bake cake according to the package directions on the back of the box. Once the cake has finished baking, allow it to cool for 15 minutes.

STEP TWO: Using a wooden spoon handle, poke holes into the baked cake. Space the holes about 1 inch apart over the entire cake.

STEP THREE: Add the pudding mix to a medium bowl. Whisk in the cold milk, and continue to mix just until the pudding begins to thicken. 

STEP FOUR: Quickly spoon the pudding into the individual holes of the warm cake until they are filled. Once the holes are filled, spread the remaining pudding on top of the cake. Chill in the refrigerator for 2 hours.

STEP FIVE: Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for 10 seconds. Stir the frosting. Using a silicone spatula or an offset spatula, spread over the pudding layer.

STEP SIX: Just before serving, break the Oreo cookies in half and then half the halves. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve.

How To Serve

This Oreo pudding poke cake might just be the perfect dessert. Serve it with a scoop of our no-churn vanilla ice cream for a sinful dessert at the end of a hearty meal. Add a homemade hot chocolate to finish your treat off and you will have the ultimate, chocolate lover’s dream.

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Storage

IN THE FRIDGE: Store any leftovers of this Oreo dessert in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to 3 months. Wrap the cake tightly with plastic wrap or aluminum foil before freezing.

Oreo lovers will rejoice when they get a look at this indulgent dessert. Rich chocolate cake, silky pudding, and fluffy frosting are sure to make this creamy Oreo poke cake a huge hit for all the chocolate fans in your life.

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Oreo Poke Cake

5 from 1 vote

Delicious Oreo flavor and rich chocolate cake will convince everyone to gobble up this yummy Oreo poke cake when you serve it for dessert.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 15

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Ingredients

  

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• 15.25 ounces chocolate fudge cake mix, prepared as directed on box
• 14.2 ounces Oreo cookies ‘n creme instant pudding mix
• 2¼ cups cold whole milk
• 14 ounces whipped fluffy white frosting
• 10 Oreo cookies

Instructions

 

• Bake cake according to package directions. Once the cake has finished baking, allow it to cool for 15 minutes.
• Using the rounded handle of a wooden spoon, poke holes into the cake. Space the holes about 1 inch apart.
• Add the pudding mix to a medium-sized mixing bowl. Whisk in the cold milk, and continue to mix just until the pudding begins to thicken.
• Quickly spoon the pudding into the individual holes until they are filled. Once the holes are filled, spread the remaining pudding on top of the cake. Chill in the refrigerator for 2 hours.
• Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for 10 seconds. Stir the frosting. Using a silicone spatula or an offset spatula, spread over the pudding layer.
• Just before serving, break the Oreo cookies in half and then half the halves. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve.

Notes

• You can substitute 2 smaller containers of white frosting for the whipped frosting if you can’t find the 14-ounce container.
• It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
• When mixing the pudding, be sure to stop mixing as soon as the pudding begins to thicken. The thicker the pudding is, the harder it will be to pour into the holes of the cake.
• A candy drizzling scoop works really well for pouring the pudding into the holes.

Nutrition

Calories: 391kcal | Carbohydrates: 71g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 475mg | Potassium: 171mg | Fiber: 1g | Sugar: 33g | Vitamin A: 60IU | Calcium: 88mg | Iron: 2mg

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