Description
This Oreo Pudding Poke Cake is a deliciously moist chocolate cake infused with rich, creamy Oreo pudding and topped with whipped topping and crushed Oreo cookies. Perfect for parties or family gatherings, it’s an easy-to-make dessert that brings together classic chocolate and cookies-and-cream flavors into one irresistible treat.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge cake mix recommended)
- Ingredients listed on cake mix box: eggs, oil, and water
Oreo Pudding Mixture
- 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 ensure the cake doesn’t stick. Set the pan aside while you prepare the batter.
- Make and Bake Cake: Prepare the chocolate cake batter according to the directions on the box, using eggs, oil, and water as required. Pour the batter into the prepared pan and bake at 350°F until a toothpick inserted in the center comes out clean, approximately the time stated on the cake mix box. Remove the cake from the oven and let it cool for about 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, gently poke holes all over the warm cake, spacing them at least one inch apart. In a medium mixing bowl, combine the two boxes of Instant Oreo pudding mix with 3 cups of milk. Whisk until blended and the pudding thickens, about one minute; it may appear slightly lumpy due to Oreo bits in the mix.
- Pour Pudding Over Cake: Pour the prepared Oreo pudding evenly over the warm cake, using the back of a spoon to spread it and gently pushing it into the holes to infuse the cake with pudding for maximum flavor and moisture.
- Add Whipped Topping and Oreos: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies generously on top to provide a crunchy texture and extra Oreo flavor.
- Chill and Serve: Place the cake in the refrigerator and allow it to chill for at least one hour. This chilling time helps the pudding set and the flavors to meld. Once chilled, cut into slices and serve. Enjoy your creamy, chocolatey Oreo Pudding Poke Cake!
Notes
- Make sure the cake is still warm when pouring the pudding so it soaks in properly.
- You can use low-fat or skim milk for a lighter version, but whole or 2% milk gives a creamier pudding texture.
- Allowing the cake to chill longer than one hour enhances the flavor and texture even more.
- For added texture, you can fold some crushed Oreos into the whipped topping before spreading.
- This cake can be prepared a day ahead and stored in the refrigerator, making it great for parties.
