Description
Delicious Oreo Pudding Poke Cake combines moist chocolate cake with rich Oreo-flavored pudding filling, topped with creamy whipped topping and crunchy crushed Oreos. This easy-to-make dessert is perfect for gatherings and will delight Oreo lovers with each creamy, chocolatey bite.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge recommended)
- Ingredients listed on cake mix box: eggs, oil, and water as required
Oreo Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or Whole)
Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking.
- Bake the Cake: Prepare the chocolate cake batter according to the box directions, using the required eggs, oil, and water. Pour into the prepared pan and bake as directed until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the warm cake, spacing them at least 1 inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix with 3 cups of milk until fully combined and thickened, about one minute. The pudding may be slightly lumpy due to the Oreo bits.
- Fill the Cake: Pour the prepared pudding evenly over the warm cake, using the back of a spoon to spread it and gently press the pudding into the holes so it seeps into the cake.
- Add Topping and Chill: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies evenly over the whipped topping. Refrigerate the cake for at least one hour to set before serving.
- Serve: After chilling, cut the cake into slices and enjoy this creamy, Oreo-packed dessert.
Notes
- Use 2% or whole milk for best pudding consistency and flavor.
- Allow enough chilling time for the pudding to soak into the cake and for flavors to meld.
- You can substitute homemade chocolate cake batter if preferred.
- For a stronger Oreo flavor, consider folding extra crushed Oreos into the pudding before pouring.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
