This Oreo Poke Cake is the ultimate cookies-and-cream dessert; extra moist chocolate cake soaked in pudding, topped with fluffy whipped cream and crowned with a blizzard of crushed Oreos. It’s make-ahead friendly, wildly easy, and guaranteed to disappear at parties.
Why You’ll Love This Oreo Poke Cake
Making poke cakes is fun and delicious for the whole family!
- Classic cookies-and-cream flavor – What with real Oreos, Oreo pudding and rich chocolate cake, you get plenty of that nostalgic flavor we all love.
- Make-ahead friendly – Need to bring a dessert to a party? This cake can be made up to 24 hours in advance.
- Involve the kids – I love including the kids in my kitchen shenanigans; they’ll especially love poking the holes for this recipe.
What You’ll Need
I love poke cakes because the ingredient like is so simple- including this Oreo Poke Cake! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Devils Food Cake mix – In addition to the cake mix itself, you also need the ingredients on the box needed to prepare cake (oil, water and eggs usually.)
- Instant Oreo pudding mix
- Milk
- Oreos
How to Make Oreo Poke Cake (Step-by-Step)
Poke cakes are almost as fun to make as they are to eat!
- Make the cake mix and bake. Prepare and bake the Devils Food Cake mix according to package directions for a 9×13 pan using water, oil and eggs.
- Poke holes. Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
- Make pudding and pour over cake. Allow the cake to cool slightly. Meanwhile whisk together the pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes, pour over the cake before it start to set so it seeps into all of the holes. Tap the dish several times to help it settle.
- Crush the Oreos. Place the Oreos into a large freezer bag and crush with a rolling pin. Or place cookies into a food processor and pulse until cookies are crumbled.
- Sprinkle crushed oreos. Spread Oreo crumbles over pudding layer and pat down. Cover with aluminum foil and allow to set in the refrigerator for at least one hour. Store refrigerated.
Unique Variations
Feel free to take this Oreo poke cake to the next level by switching things up. Here are some ideas.
- Mint Cookies & Cream Poke Cake: Instead of regular Oreos, use mint Oreos and add a teaspoon of peppermint extract to the pudding layer.
- Peanut Butter Oreo Poke Cake: Drizzle some warmed PB onto the cake and top with chopped peanut butter cups.
- Birthday Oreo Poke Cake: Use golden Oreos instead of regular Oreos, and add rainbow sprinkles to the pudding layer. Also swap out the chocolate cake mix for yellow or funfetti.
Frequently Asked Questions
Yes- use vanilla or white chocolate pudding and fold in 8-10 finely crushed Oreos. Same method, same chill time.
Make it up to 24 hours ahead of time. Keep covered and chilled. Leftovers keep 3-4 days; freeze slices up to 2 months (thaw in the fridge).
Chill your cake for at least 4 hours, wipe the knife between cuts and use a metal spatula to lift.
More Oreo Dessert Ideas
Oreo’s are America’s favorite cookie, right? So let’s turn it into some other dessert favorites!
Oreo Poke Cake Recipe
Equipment
Ingredients
- Devils Food Cake mix , ingredients to prepare cake (oil, water, eggs)
- 4.2 ounce Instant Oreo Pudding Mix
- 2 cups milk
- 14 Oreos
- Cooking Spray
Instructions
- Prepare and bake the Devils Food Cake mix according to package directions for a 9×13 pan using water, oil and eggs.
- Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
- Allow the cake to cool slightly. Meanwhile whisk together the 4.2 ounce Instant Oreo Pudding Mix with 2 cups milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes, pour over the cake before it start to set so it seeps into all of the holes. Tap the dish several times to help it settle.
- Place the 14 Oreos into a large freezer bag and crush with a rolling pin. Or place cookies into a food processor and pulse until cookies are crumbled.
- Spread Oreo crumbles over pudding layer and pat down. Cover with aluminum foil and allow to set in the refrigerator for at least one hour. Store refrigerated.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
I’m totally craving this cake again. Huge hit with my family!
sure sounds yummy
Mmmm mmmm. Pillowy and moist chocolate goodness. This recipe rocks! I will be putting this into the rotation for sure. 🙂
Um, is that making its way over to Jen’s tonight? Just curious… ;):)