Oreo Poke Cake
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This Cookies and Cream Poke Cake is the easiest way to turn a simple chocolate cake mix into a decadent dessert. With creamy pudding filling, fluffy whipped topping, and a sprinkle of crushed Oreos, every bite is rich, moist, and irresistible. It’s the kind of dessert that looks impressive but takes hardly any effort. Perfect for parties, potlucks, or weeknight treats.
This isn’t the first poke cake to make an appearance on the site! Be sure to try my strawberry poke cake and my butterbeer poke cake!
What Makes This Recipe a Win
- Easy dessert recipe – Starts with a boxed cake mix and simple pantry staples.
- Crowd-pleaser – Cookies and cream flavor is loved by both kids and adults.
- Make-ahead friendly – Chills in the fridge, so it’s ready when you are.
- Perfect for parties – A big 9×13 pan serves a crowd with minimal effort.
I’ve tested more poke cakes than I can count, but this cookies and cream version is always a favorite. The combination of chocolate cake and creamy pudding makes every slice indulgent without being complicated.
This recipe is one I turn to when I need something fast that still feels special. It’s foolproof, and the chilled layers mean it tastes just as good the next day. If it lasts that long. Sharing tried-and-true desserts like this is one of the best ways I can help take the stress out of entertaining.
Oreo Poke Cake Ingredients
Simple, accessible ingredients come together to create a cake that tastes like it came from a bakery.
- Chocolate cake mix – Use your favorite brand; just follow the box for eggs, oil, and water.
- Cookies and cream pudding mix – Adds flavor and creamy texture; instant pudding works best here.
- Milk – Cold milk helps the pudding set properly.
- Whipped topping – Light, fluffy, and easy to spread; homemade whipped cream also works.
- Oreo cookies – Crushed on top for that extra cookies and cream crunch.
All of these ingredients are easy to find, so you’ll have no trouble pulling this recipe together in a pinch.
Jesseca’s Recipe Review
This cake always disappears fast in my house. The chocolate base stays moist, and the pudding layer keeps every bite rich and creamy without being too heavy. The Oreo crunch on top is just the cherry on top.
Tip from Jesseca:
Chill the cake overnight for the best texture. It gives the pudding more time to soak into every bite.
Variations and Substitutions
- Minty Twist: Add a layer of mint chocolate ganache over the cake before adding the pudding. Mint Oreos for the win!
- Coffee Lover’s Dream: Mix some instant coffee into the chocolate cake batter and use coffee-flavored pudding for a caffeinated kick.
- Nutty Crunch: Sprinkle some chopped nuts—think almonds or pecans—over the whipped topping for extra crunch and flavor.
- S’mores Style: Swap out some Oreos for crushed graham crackers and mini marshmallows. Maybe even a drizzle of chocolate sauce to seal the deal.
- Caramel Drizzle: Add a layer of caramel sauce over the pudding layer and finish with a sprinkle of sea salt.
- Coconut Bliss: Use coconut-flavored pudding and sprinkle shredded coconut on top. It’s a tropical twist
Oreo Pudding Poke Cake Recipe
This cake is quick to assemble and mostly hands-off. Here’s the process:
- Bake the cake. Prepare the chocolate cake mix in a 9×13 pan according to package directions.
- Mix the pudding. While the cake cools slightly, whisk pudding mix and milk until smooth.
- Poke holes. Use the handle of a wooden spoon to poke holes all over the warm cake.
- Pour pudding. Quickly spread the pudding over the cake, letting it seep into the holes.
- Chill. Let the cake cool to room temperature, then cover and refrigerate at least 4 hours.
- Top and serve. Spread whipped topping over the cake and sprinkle with crushed Oreos before serving.
This chilled cake is best served straight from the fridge and always gets rave reviews.
Helpful Tools
- 9×13-inch Baking Pan (affiliate): The ideal vessel for your cake to bake and soak up all that pudding goodness.
- Hand Mixer (affiliate): For effortlessly blending cake batter and whipping up that pudding layer.
- Wooden Spoon (affiliate): The round handle makes perfect-sized holes for the pudding to seep into.
- Rubber Spatula (affiliate): To ensure every last drop of batter and pudding finds its way to the cake.
Recipe FAQs
No, poke the holes while the cake is still warm. This helps the pudding soak in better.
You can make it 1–2 days ahead. Just wait to add the crushed Oreos until right before serving.
Instant pudding is the easiest option. Cook-and-serve pudding won’t set properly in this recipe.
Grease your 9×13 pan well or line it with parchment paper for easy removal and cleaner slices.
Storage and Make-Ahead Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze slices wrapped tightly in plastic and foil for up to 2 months.
- Make-ahead: Assemble the cake and pudding layers a day ahead, then add whipped topping and Oreos just before serving.
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Cookies and Cream Poke Cake
Ingredients
- 1 box chocolate cake mix (and any ingredients called for on the box)
- 2 (4.2 oz) boxes cookies and cream pudding mix
- 4 cups milk
- 1 container whipped topping
- 5 oreo cookies (crushed)
Instructions
- Bake the cake according to the package directions in a 9×13 pan. Let the cake cool for 10 minutes.
- While the cake is cooling, whisk together the pudding mix and milk until combined.
- Use the back of a wooden spoon to poke holes all over the top of the still warm cake and pour the pudding mixture on top quickly, covering the entire top of the cake.
- Let the cake come to room temperature. Cover and refrigerate for 4 hours.
- Spread whipped topping over the top of the pudding layer when ready to serve. Add crushed cookies if desired and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
