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.

Oreo Poke Cake Ingredients

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This Oreo poke cake is a heavenly dessert that combines a chocolate fudge cake with an Oreo cookies ‘n creme pudding layer, delivering a blend of rich chocolate and cookie flavors.

Topped with fluffy white frosting and scattered Oreo cookies, it’s a treat for chocolate and cookie lovers alike.

You’ll need:

• 1 (15.25-ounce) box of chocolate fudge cake mix, prepared as directed on the box 
• 1 (4.2-ounce) box of Oreo cookies ‘n creme instant pudding mix
• 2¼ cups of cold whole milk
• 1 (14-ounce) container of whipped fluffy white frosting
• 10 Oreo cookies

PRO TIP:

You can substitute 2 smaller containers of white frosting for the whipped frosting if you can’t find the 14-ounce container. 

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.

OREO COOKIES: If you’re looking to switch up the classic Oreo flavor, consider experimenting with different Oreo cookie varieties.

Mint, peanut butter, or even red velvet Oreos can add unique twists to your poke cake, providing a burst of different flavors while maintaining the same chocolatey goodness.

Just keep in mind that the texture and sweetness level may vary slightly, so adjust your sugar accordingly if needed.

WHIPPED FLUFFY WHITE FROSTING: To add a personal touch to your poke cake, you can make your own frosting from scratch.

A homemade cream cheese frosting, chocolate ganache, or even a whipped coconut cream can take your dessert to the next level.

These alternatives bring their unique textures and flavors to the table, allowing you to tailor the sweetness and richness to your liking.

How To Make This Oreo Poke Cake Recipe

Once you bake the easy boxed cake, you will poke holes all over your cake. Infuse your cake with the pudding by pouring the mixture into the holes before topping the cake with frosting.

STEP ONE: Bake the 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 one 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 two hours.

STEP FIVE: Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for ten 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.

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.

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Storage

We’ve got you covered with some easy tips to keep your cake tasting just as delicious as when it was first made.

MAKE AHEAD: This cake is a fantastic candidate for making ahead of time. You can prepare it a day or two in advance, allowing the flavors to meld and intensify.

To do this, follow the recipe as usual, but refrain from adding the whipped fluffy white frosting or crushed Oreos on top.

Store the cake in the refrigerator, well-covered with plastic wrap or aluminum foil.

When you’re ready to serve, simply add the frosting and crushed Oreos for that fresh, delightful finish.

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

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

Why We Love This Recipe

IRRESISTIBLE FLAVOR: This cake is a chocolate lover’s dream. The rich, moist chocolate fudge cake is perfectly complemented by the cookies ‘n creme pudding layer, creating an indulgent and satisfying dessert that’s simply irresistible.

EASY TO MAKE: Even for novice bakers, this recipe is a breeze to prepare. With clear step-by-step instructions, it’s approachable and accessible, ensuring that anyone can achieve delicious results.

MAKE AHEAD FRIENDLY: Whether you’re planning for a special occasion or just want to have a sweet treat on hand, this cake can be made in advance.

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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