Description
This delicious and easy Oreo Pudding Poke Cake combines a moist chocolate cake with rich Oreo pudding and a creamy whipped topping, finished off with crushed Oreo cookies for added crunch and flavor. Perfect for celebrations or a comforting dessert, this poke cake layers flavors and textures to delight Oreo lovers of all ages.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) chocolate cake mix (e.g., Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients listed on cake mix box: eggs, oil, and water as required
Pudding
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or whole milk)
Topping
- 1 tub (8 ounces) whipped topping (e.g., Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking, then set it aside.
- Prepare and Bake Cake: Prepare the chocolate cake batter according to the box directions, using the specified eggs, oil, and water. Pour the batter into the prepared baking pan and bake as directed on the box, usually until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes evenly all over the warm cake, spacing them about 1 inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix with 3 cups of milk until combined and thickened—this should take about one minute. Expect the mixture to be slightly lumpy due to the Oreo pieces in the pudding mix.
- Add Pudding to Cake: Pour the prepared pudding evenly over the warm cake, spreading it with the back of a spoon to cover the surface and gently pushing it down into the holes to soak into the cake for extra flavor and moisture.
- Finish with Topping: Spread the thawed whipped topping evenly over the pudding layer. Then, sprinkle the crushed Oreo cookies on top for a delicious crunchy finish.
- Chill and Serve: Refrigerate the cake for at least one hour to allow the pudding and topping to set. After chilling, cut the cake into slices, serve, and enjoy this creamy, chocolatey treat!
Notes
- Use whole milk for a creamier pudding, or 2% milk for a lighter option.
- Make sure the cake is still warm when pouring the pudding to help it soak better into the holes.
- Allow the cake to chill sufficiently to let flavors meld and topping firm up.
- Crushed Oreos can be adjusted based on desired crunchiness or decoration style.
- This cake can be made ahead and stored in the refrigerator for up to 2 days for best freshness.
