Easy Oreo Poke Cake

This rich and decadent Oreo Poke Cake transformed my dessert game with its irresistible combination of chocolate cake, creamy Oreo pudding, and fluffy whipped topping. The magic happens when warm cake meets cool pudding, creating pockets of creamy goodness throughout each slice.

I first brought this to my nephew's birthday party as a last minute backup dessert, and it disappeared before the fancy bakery cake was even cut. Now it's requested at every family gathering, and I'm always happy to oblige since it's so simple.

Ingredients

• Chocolate cake mix plus ingredients on box: eggs, oil, water. The foundation of our dessert that bakes up perfectly moist
• Milk: 3 cups (using 2% or higher fat content). Creates the creamiest pudding texture
• Instant Oreo pudding: 2 (4oz) packages. The star ingredient delivering that unmistakable cookies and cream flavor
• Whipped topping: 8oz tub, thawed. Adds a light cloud-like layer that balances the rich cake below
• Oreo cookies: crushed for topping. Use as many as you like for that perfect cookie crunch

How To Make Oreo Poke Cake

Prep and Bake:

Preheat your oven to 350°F and spray a 9x13 baking dish with nonstick spray. Prepare the chocolate cake mix exactly according to the box directions, carefully measuring the eggs, oil, and water. Pour the batter into your prepared pan and bake for the time specified on the box, usually around 25 to 28 minutes until a toothpick comes out with a few moist crumbs.

Create the Pokes:

Allow your cake to cool for exactly 10 minutes. This timing is crucial because the cake needs to be warm enough to absorb the pudding but firm enough to hold its structure. Using the handle end of a wooden spoon, poke holes all over the cake at approximately 1inch intervals. Make sure to press all the way to the bottom of the pan but not so forcefully that you damage the pan.

Pudding Magic:

Whisk together the 3 cups of milk and both packages of Oreo pudding for about 2 minutes. Work quickly as the pudding begins setting almost immediately. You will notice some small lumps from the Oreo cookie pieces in the pudding mix. These add wonderful texture and are completely normal. Pour the pudding immediately over the warm cake, focusing on filling the holes you created.

Chill and Top:

Refrigerate the cake for at least one hour to allow the pudding to fully set and the flavors to meld together. Once chilled, spread the entire container of thawed whipped topping across the surface in an even, fluffy layer. Sprinkle with crushed Oreo cookies just before serving to maintain their crunch. Use a sharp knife to cut clean slices and reveal the beautiful pudding-filled pockets.

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This cake has been my secret weapon for last minute gatherings for years. My favorite moment was watching my husband who claims to dislike Oreos go back for a third slice at our anniversary dinner. The combination of textures from the moist cake, creamy pudding pockets, and the crunchy cookies on top creates an irresistible dessert experience that converts even the most skeptical eaters.

Make Ahead Tips

This Oreo poke cake actually improves with time in the refrigerator. You can make it up to two days in advance of your event, keeping it covered in the refrigerator. I recommend adding the crushed Oreo topping just before serving for maximum crunch factor. The pudding continues to infuse the cake with moisture and flavor, making this the perfect stress-free dessert for entertaining.

Creative Variations

While the classic Oreo version holds a special place in my heart, this poke cake concept works beautifully with countless flavor combinations. Try chocolate cake with mint chocolate chip pudding topped with Andes mints. Or vanilla cake with banana pudding topped with vanilla wafers. My family particularly loves when I use red velvet cake mix with cheesecake pudding and crushed golden Oreos on top for holiday gatherings.

Serving Suggestions

For an extra special presentation, serve each slice with a small scoop of vanilla ice cream on the side. The contrast between the cold ice cream and the room temperature cake creates a delightful sensory experience. For kids' birthdays, I sometimes add a drizzle of chocolate syrup and a whole Oreo pressed into each slice. This cake pairs wonderfully with hot coffee for adults or cold milk for the younger crowd.

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Storage Guidelines

Store any leftover Oreo poke cake covered in the refrigerator for up to 5 days. The texture actually improves over the first 24 to 48 hours as the pudding fully sets and the cake becomes even more moist. This cake does not freeze well due to the whipped topping, which can separate when thawed. I find using a plastic cake carrier with a snap-on lid works best for refrigerating without disturbing the delicate topping.

Frequently Asked Questions

→ How do I make the poke cake moist?

The key is pouring the Oreo pudding mixture into the poked holes while the cake is still slightly warm. This helps the cake soak up the creamy pudding.

→ Can I use homemade pudding instead of instant pudding?

Yes, you can use homemade pudding, but ensure it has a similar consistency to instant pudding so it absorbs properly into the cake.

→ What type of whipped topping should I use?

You can use any store-bought whipped topping like Cool Whip or make your own with heavy cream and sugar.

→ Can I prepare this cake in advance?

Absolutely! This cake tastes even better when made ahead. Store it in the refrigerator to let the flavors meld together.

→ What other toppings can I add besides crushed Oreos?

You can add mini chocolate chips, chocolate drizzle, or even a sprinkle of cocoa powder for extra texture and flavor.