This Oreo poke cake takes a basic chocolate cake and gives it a very good reason to own a wooden spoon. While the cake is still warm, holes are poked across the surface and filled with creamy Oreo pudding, letting that cookies-and-cream goodness work its way down into every slice.
Why You’ll Love This Oreo Poke Cake
- 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.
Ingredients for Oreo Poke Cake
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 – Oreo pudding is the creamy filling that turns the chocolate cake into a poke cake. Make sure to use instant pudding rather than a cook-and-serve variety because the preparation method and setting behavior are different.
- Milk – Cold milk activates the instant pudding and gives it its creamy consistency. Use the amount specified in this recipe rather than automatically following a different ratio printed on the pudding package.
- Oreos – Crushed Oreos give the cake a cookies-and-cream finish and add texture to the creamy pudding layer.
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.
Chef Tips
- Poke more holes than you think you need – The holes are the whole point. Too few and most of the pudding will simply form a layer on top.
- Use the end of a wooden spoon – It creates wider channels than a fork or toothpick, which are usually too small for thick pudding.
- Tap the dish gently – A few gentle taps help the pudding settle into the holes rather than remaining trapped on the surface.
- Keep some texture in the Oreos – A combination of cookie crumbs and small chunks gives the topping more character than pulverizing everything into Oreo dust.
- Clean the knife between slices – Use a sharp knife and wipe it clean between cuts for more defined pieces.
Storage and Freezing
Storage: Because the cake contains prepared pudding, keep it refrigerated. Cover the pan tightly or transfer individual slices to airtight containers so the cake does not dry out or absorb refrigerator odors. For the best combination of soft cake and recognizable Oreo texture, enjoy it within about 3 days.
Freezing: You can freeze individual pieces, although the pudding and Oreo topping may have a softer texture after thawing.
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.
Notes
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… ;):)