Oreo Poke Cake

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Oreo Poke Cake is an easy dessert made with Devils Food cake, cookies and cream pudding, fluffy whipped topping, and crushed Oreo cookies making an extra moist and delicious cake. Perfect for Oreo lovers and any occasion!

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What is Oreo Poke Cake?

Oreo Poke Cake starts with a soft cake made from cake mix that’s baked, then poked all over with a wooden spoon handle and filled with creamy cookies and cream pudding. Once chilled, it’s topped with whipped topping and plenty of crushed Oreo cookies for an easy dessert that’s super moist, rich, and packed with Oreo flavor.

This Oreo Cake is one of those effortless desserts that tastes like you spent hours making but really- it’s a super simple cake! Top the cake with caramel sauce, hot fudge sauce, chocolate chips or rainbow sprinkles for fun. This is the perfect cake for any and all occasions!

Other Poke Cake recipes to try is this Oreo Dirt Cake and this Colorful Peeps Cake.

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key ingredients

• Oreos: The star of the recipe! Use both large and small sized cookie crumbs. More is always better 🙂  You could also use any type of chocolate sandwich cookies, Joe-Joes’s from Trader Joe’s are a great alternative.
• Box of Devils Food Cake mix: Use your favorite brand. You’ll also need all of the ingredients listed on the box to make the cake such as vegetable oil, water and eggs. Chocolate cake mix or or a homemade cake could also be used instead.
• Instant pudding mix (Oreo flavor): Could be found at just about all grocery stores in the baking section. This is what gives the cake its signature cookies and cream flavor. It fills the holes in the cake, it creates an extra creamy, melt-in-your-mouth texture.
• Cool Whip: Adds a creaminess and fluffiness to the top of the cake. Use lite Cool Whip for a low-fat alternative. You could also make your own whipped cream from scratch with heavy cream.

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how to make oreo poke cake

Bake cake: Prepare and bake the Devils Food Cake mix according to package directions and bake in a 9×13 inch pan.

Poke holes: Remove the cake from the oven and poke as many holes as you can with the handle of a wooden spoon. You want to do this while the cake is still hot. The more holes, the more space for the pudding filling!

Make pudding mixture, add to cake and let set: Let the cake cool slightly and in the meantime, whisk together the Instant Oreo Pudding Mix and milk. It will start to thicken as you whisk. It will take about 2 minutes. Once thickened, pour over the entire cake before it starts to set so it seeps into all of the holes of the cake. Smooth the top with a rubber spatula and tap the dish several times to help it settle. Cover the cake and let it set in the fridge for about an hour.

Crush Oreos: Place Oreos into a large ziploc bag and crush with a rolling pin. You could also place cookies into a food processor and pulse until cookies are crumbled. Set aside

Frost cake: Once set, spread Cool Whip all over the top of the cake. Sprinkle crushed Oreos all over the top of cake and place in the fridge to set again for about an hour (optional). Serve and enjoy!

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variations

• Use Golden Oreos: Swap the classic Oreos for Golden Oreos to create a delicious vanilla cookies and cream version with a lighter flavor.
• More chocolate flavor: For an even richer dessert, use Chocolate Fudge Oreos to add extra chocolate flavor in every bite.
• Add Hot Fudge: Spread a layer of hot fudge over the pudding before adding the whipped topping for an extra decadent, chocolatey surprise.
• Sprinkle Mini Chocolate Chips: Add a handful of mini chocolate chips over the whipped topping for a little extra texture and chocolate in every bite.
• Mix in Reese’s Peanut Butter Cups: Fold chopped Reese’s Peanut Butter Cups into the topping or sprinkle them over the cake for a delicious chocolate-peanut butter twist.
• Swap the Pudding Flavor: Vanilla pudding or white chocolate pudding creates a classic cookies and cream flavor, while chocolate pudding makes the cake even richer and more indulgent.
• Drizzle with Caramel Sauce: Just before serving, drizzle caramel sauce over the top for a sweet, buttery finish that pairs perfectly with the chocolate and Oreos.
• Top with Chocolate Whipped Cream: Replace the regular whipped topping with chocolate whipped cream for an extra layer of rich chocolate flavor that’s perfect for chocolate lovers.

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tips

• Make ahead: Save some time and make the cake a day or two ahead of time. You can either bake the cake and poke the holes, bake the cake and add the pudding layer, or bake the cake from start to finish. I recommend waiting to add the crushed cookies until ready to serve.
• Customize with your favorite flavors: Use your favorite cake flavor, pudding flavor, colors, and toppings. This cake can truly be customized any way you want!
• Let cake chill: For best results, I always recommend chilling the cake 1-6 hours before serving to let the pudding filling really sit inside the moist cake layer.

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leftovers & storage

Leftovers: Store leftover cake in an airtight container or cover baking sheet with foil or plastic wrap in the refrigerator for 3-4 days (since theres milk in the pudding you can’t leave it out at room temperature).

Freeze: You can freeze cake by wrapping the cake with plastic wrap and aluminum foil, including the baking pan. Freeze for up to 3 months.

Defrost: To defrost the cake, place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours. Add whipped cream and Oreo pieces when thawed. 

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