Oreo poke cake
This easy Oreo Poke Cake recipe uses a chocolate fudge cake mix as a shortcut, filled with creamy Oreo pudding, and topped with fluffy whipped frosting and crushed Oreo cookies. It's a crowd-pleaser and perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15.25 ounce chocolate fudge cake mix prepared as directed on box
- 4.2 ounce Oreo cookies 'n creme instant pudding mix
- 2.25 cups cold whole milk
- 14 ounce whipped fluffy white frosting
- 10 cookies Oreo cookies for topping
Instructions
Preparation Steps
- Bake the chocolate fudge cake according to package directions in a 9x13 inch baking dish. Once baked, allow it to cool for 15 minutes.
- Using the rounded handle of a wooden spoon (or a fork for smaller holes), poke holes evenly into the cake, spacing them about 1 inch apart.
- In a medium-sized mixing bowl, add the Oreo cookies 'n creme instant pudding mix. Whisk in the cold whole milk and continue to mix just until the pudding begins to thicken.
- Quickly spoon the prepared pudding into the individual holes until they are filled. Once the holes are full, spread any remaining pudding evenly on top of the cake. Chill the cake in the refrigerator for at least 2 hours to set.
- Transfer the whipped fluffy white frosting to a heat-safe bowl. Heat in the microwave for 10 seconds until slightly softened. Stir the frosting, then using a silicone or offset spatula, spread it evenly over the pudding layer.
- Just before serving, coarsely break the 10 Oreo cookies. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve chilled.
Notes
This cake tastes even better as it sits, giving the pudding more time to infuse and moisten the cake. Remember not to add the crushed Oreos until just before serving to keep them from getting soggy!