Oreo Poke Cake Delight (Print)
Chocolate cake with pudding filling, whipped topping, and crushed Oreo cookies.
# Ingredients:
→ Cake Base
01 -
15.25 ounce box chocolate fudge cake mix, prepared as directed on box
→ Pudding Filling
02 -
4.2 ounce Oreo cookies ‘n creme instant pudding mix
03 -
2¼ cups cold whole milk
→ Topping
04 -
14 ounce container whipped fluffy white frosting
05 -
10 Oreo cookies, broken into small pieces
# Directions:
01 -
Bake the chocolate fudge cake according to package directions. Once baking is complete, allow the cake to cool for 15 minutes.
02 -
Using the rounded handle of a wooden spoon, poke evenly spaced holes into the cake about 1 inch apart, ensuring each hole reaches the bottom of the pan.
03 -
In a medium mixing bowl, whisk together the pudding mix and cold whole milk. Mix just until the pudding begins to thicken.
04 -
Spoon the pudding mix into the holes until each is filled. Spread the remaining pudding across the top of the cake and chill it in the refrigerator for 2 hours.
05 -
Microwave the whipped frosting in a heat-safe bowl for 10 seconds. Stir and then use a spatula to spread the softened frosting evenly across the pudding layer.
06 -
Before serving, sprinkle broken Oreo cookie pieces evenly over the frosting layer. Slice into squares and serve.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
For best results, add broken cookies just before serving to avoid sogginess.
03 -
Make the holes in the cake while it is still slightly warm to minimize crumbling.
04 -
Ensure pudding is mixed only until it begins to thicken for easier pouring into cake holes.