Name: Oreo Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus ingredients to make the cake); 2 packages (4 ounces each) Instant Oreo pudding; 4 cups 2% milk; 8 ounces Cool Whip; 1 cup crushed Oreo Cookies

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If you’re looking for a dessert that will knock everyone’s socks off with minimal effort, Oreo Poke Cake is the one to make. This decadent treat combines all the best things about classic chocolate cake, creamy pudding, and everyone’s favorite cookie into a gloriously rich and irresistible slice. It’s ridiculously easy to whip up, but the layers of flavor and texture make it taste like you spent all afternoon fussing in the kitchen. Trust me, this is the kind of crowd-pleasing cake you’ll get asked to bring to every potluck and birthday party!

Ingredients You’ll Need

You’ll be surprised how a small handful of simple grocery store staples can transform into a knockout Oreo Poke Cake. Each ingredient plays a big part in giving this dessert its signature look and taste—don’t skip anything!

Chocolate cake mix: The rich base sets the stage for every other delicious layer, and boxed cake mix keeps things wonderfully easy.
Eggs, oil, and water (for cake mix): These bring the cake batter together; follow the instructions on your box for a perfectly moist crumb.
Instant Oreo pudding (2 packages, 4 ounces each): This adds creamy flavor with real Oreo chunks—far better than basic chocolate or vanilla pudding.
2% milk (4 cups): Blends with the pudding for a super smooth, luscious filling that soaks into every bite of cake.
Cool Whip (8 ounces): The pillowy crowning touch that makes the whole cake taste like a cloud.
Crushed Oreo cookies (1 cup): Adds a delightful crunch and tons of chocolatey flavor—sprinkle right before serving for the freshest bite.

How to Make Oreo Poke Cake

Step 1: Bake Your Chocolate Cake

Start by preheating your oven and mixing up the chocolate cake batter exactly as directed on the box (don’t forget to check what you need for eggs, oil, and water). Pour the creamy batter into a greased 9×13 pan for even baking. Slide it into the oven, and bake until a toothpick inserted in the center comes out clean—usually 25-30 minutes, but keep an eye out so it doesn’t overbake.

Step 2: Poke the Cake

When the cake is done, leave it in the pan and grab the handle-end of a wooden spoon. While the cake is still warm, poke holes all over the surface, about one inch apart. Don’t be shy! These little wells are where the luscious pudding will seep in, giving Oreo Poke Cake its signature moist, melt-in-your-mouth texture.

Step 3: Prepare the Oreo Pudding Mixture

In a medium mixing bowl, pour in the 4 cups of cold 2% milk and both packets of Instant Oreo pudding. Whisk briskly for a couple of minutes until you don’t see any dry powder left and the mixture begins to thicken to a pourable consistency. Let it sit for just a minute or two to finish thickening, but don’t let it set up all the way—you want it to be pourable!

Step 4: Soak and Chill

Pour the pudding mix evenly over the entire cake, using a spatula to help guide it into those poked holes. The warmth of the cake lets the pudding soak down, creating pockets of gooey Oreo flavor in every slice. Let the cake cool at room temperature for a few minutes, then pop it in the fridge for at least an hour to set—overnight works great if you want to prep ahead.

Step 5: Top and Serve

Once your Oreo Poke Cake is nicely chilled and the pudding is set, spread the Cool Whip gently over the surface in an even layer. Just before serving (so they stay crispy!), sprinkle the whole thing with a generous handful of crushed Oreo cookies. The result: a slice that’s equal parts creamy, crunchy, and chocolatey bliss.

How to Serve Oreo Poke Cake

Garnishes

For an extra pop of fun, try adding whole mini Oreos on top of each slice, a drizzle of hot fudge, or even some chocolate shavings or sprinkles. Fresh berries, especially strawberries, also work beautifully for a pop of color and a tart contrast.

Side Dishes

Honestly, this treat is rich enough to steal the show solo, but if you want something alongside, a scoop of vanilla ice cream makes a dreamy pairing. Even a tall, icy glass of milk or a cup of strong coffee will let the flavors of Oreo Poke Cake shine.

Creative Ways to Present

Want to get even fancier? Make this recipe in individual jars or cups for adorable single-serves at a party. Or, layer cubes of the cake, extra pudding, and whipped topping in a trifle dish for dramatic effect—a guaranteed conversation starter!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Oreo Poke Cake tightly covered in the refrigerator. It’ll stay fresh and moist for up to 4 days, thanks to all that luscious pudding. Cover the pan with plastic wrap or transfer slices to an airtight container to prevent it from picking up any fridge odors.

Freezing

While you can freeze the cake for up to two months, do it before adding the Cool Whip and crushed Oreos for best results. Wrap tightly in both foil and plastic wrap, then thaw in the fridge overnight. Add the toppings just before serving so everything tastes fresh and crisp.

Reheating

This is one cake you want to serve chilled, not warmed! No need to reheat—just let it sit out for a few minutes if it’s extra-cold from the fridge. The pudding and whipped topping keep things beautifully soft and creamy.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Freshly whipped cream gives a lovely, softer touch. Just whip heavy cream with a touch of powdered sugar until stiff peaks form, and spread on top right before serving.

Is there a substitute for Instant Oreo pudding?

If you can’t find the Oreo version, chocolate pudding works in a pinch. For the full Oreo experience, stir in about 8 crushed Oreos to instant chocolate pudding before pouring it over the cake.

Can I make Oreo Poke Cake ahead of time?

This dessert is actually better when made a day ahead! Allot at least an hour or more in the fridge so the flavors can mesh, and add the crushed Oreos just before serving.

Do I have to use a box cake mix, or can I bake from scratch?

You can definitely bake a homemade chocolate cake if you have a favorite recipe. The box mix is just for speed and convenience, but any good, moist chocolate cake will work wonderfully as the base.

How do I get clean slices when serving?

Use a sharp knife dipped in hot water and wiped clean between cuts. This keeps the layers neat, especially if you want pretty squares for a party or bake sale!

Final Thoughts

If you’re searching for an easy dessert that looks impressive and tastes even better, you can’t go wrong with Oreo Poke Cake. Make it once and you might just find yourself craving those rich, creamy, chocolate-studded layers again soon. Give it a try and let this playful classic become your new favorite crowd-pleaser!

Oreo Poke Cake Recipe

★★★★★

4.9 from 6 reviews

Author: Lily
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of Oreo Poke Cake, a luscious dessert that combines the rich flavors of chocolate, Oreo cookies, and creamy pudding in every bite.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients to make the cake)

For the Oreo Pudding Layer:

2 packages (4 ounces each) Instant Oreo pudding
4 cups 2% milk

For Topping:

8 ounces Cool Whip
1 cup crushed Oreo Cookies

Instructions

Prepare the chocolate cake mix: Follow the instructions on the box and bake in a 9×13 greased pan until a toothpick comes out clean.
Create holes: Once baked, use the end of a wooden spoon to poke holes in the cake at 1-inch intervals.
Make the Oreo pudding layer: Whisk together milk and Instant Oreo pudding until smooth. Let it thicken for 2 minutes.
Layer the cake: Pour the pudding mixture over the warm cake, ensuring it fills the holes. Cool, then refrigerate for an hour.
Add toppings: Spread Cool Whip over the cake and sprinkle with crushed Oreos before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American