Say hello to Oreo Poke Cake—a dreamy concoction that’s part cake, part pudding, and all delicious. Made with a simple chocolate cake base, a layer of Oreo-infused pudding, and a whipped topping to seal the deal, this cake screams indulgence without the hassle.
Why You’ll Love This Pudding Poke Cake
- Crowd-Pleaser: Love Oreos? Love cake? This mash-up is universally adored, making it a no-brainer for parties, potlucks, and family dinners.
- Budget-Friendly: No need to break the bank on fancy ingredients. A box of cake mix, some Oreo cookies, and a few pantry staples are all you need.
- Make-Ahead Magic: This cake tastes even better after it’s had some time to soak up the creamy goodness, making it a convenient make-ahead option.
Poke cakes are nothing new to our household. My grandma used to whip them up for us on occasion and my dad is slightly obsessed with the creamy perfection. This version was requested multiple times by my husband and I am kicking myself for taking so long to make it. It is so dang good!
This cookies and cream pudding poke cake tastes like a heavenly mix of moist cake and luscious pudding, punctuated by the iconic crunch of Oreo cookies. The chocolate cake base offers a rich, velvety backdrop, while the cookies and cream pudding layer adds a milky sweetness that’s downright addictive. And let’s not forget the whipped topping—think of it as the fluffy halo that brings this celestial dessert full circle. It’s like your favorite cookies and cream ice cream, but in a cake form that’s begging to be devoured.
Oreo Poke Cake Ingredients
One of my favorite things about this recipe is the super short ingredient list and minimal prep. No need to decorate a fancy layer cake, just layer and enjoy!
- Chocolate Cake Mix: You can pick whichever cake mix you like the most. You’ll also need any of the ingredients called for on the box.
- Pudding: Specifically, cookies ‘n cream pudding mix. I found this on the bottom shelf of the Jell-o aisle.
- Milk: I tested this recipe with 2% milk. I’m sure you can use whole milk or fat free with equally delicious results.
- Whipped Topping: I like using a whipped topping, like Cool Whip, but you can definitely use a homemade whipped cream in its place.
- Oreo Cookies: Just a few for decoration. Completely optional, but a delicious addition. You could technically make a homemade version, but I prefer store bought.
Oreo Pudding Poke Cake Recipe
- PREP: Bake the cake according to the package directions in a 9×13 pan. Let the cake cool for 10 minutes.
- PUDDING: While the cake is cooling, whisk together the pudding mix and milk until combined.
- POKE: 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.
- CHILL: Let the cake come to room temperature. Cover and refrigerate for 4 hours.
- TOPPING: Spread whipped topping over the top of the pudding layer when ready to serve. Add crushed cookies if desired and enjoy!
- 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.
Cookies and Cream Poke Cake Variations
- 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!
Absolutely! Vanilla or yellow cake mixes work well if you’re looking to switch things up.
For the best results, instant pudding is recommended. It sets quickly and seeps into the cake, making every bite luscious.
Yes, making it a day in advance allows the flavors to meld. Just add the whipped topping and Oreos before serving.
Keep the leftover cake in an airtight container in the fridge for up to 3-4 days.
Definitely! If you prefer homemade over store-bought, go for it.
You can add chocolate chips, drizzle caramel, or even sprinkle some sea salt for an extra flavor kick.
Cookies and Cream Poke Cake
- 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
- 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!