Description
This Oreo Pudding Poke Cake is a delightful chocolate dessert featuring a moist baked cake with creamy Oreo pudding soaked into poke holes, topped with whipped topping and crushed Oreo cookies. Perfect for parties or a sweet treat, it combines easy prep with rich flavors in every bite.
Ingredients
Scale
Cake Ingredients
- 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 as required
Pudding Ingredients
- 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 degrees F. Lightly spray a 9×13-inch baking pan with non-stick spray to prevent sticking. Set the pan aside while you prepare the batter.
- Make and Bake Cake: Prepare the chocolate cake batter according to the directions on the cake mix box, using the required eggs, oil, and water. Pour the batter into the prepared pan and bake as instructed until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool for 10 minutes.
- Poke Holes and Make Pudding: Using the handle of a wooden spoon or spatula, poke holes evenly all over the warm cake, spacing them at least one inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix and 3 cups of milk until combined and slightly thickened, about one minute. Note the mixture may be a bit lumpy due to the Oreo bits.
- Pour Pudding and Add Toppings: Pour the prepared pudding evenly over the cake, using the back of a spoon to spread it and gently press the pudding into the holes. Next, spread the thawed whipped topping evenly over the pudding layer. Finally, sprinkle the crushed Oreo cookies across the top.
- Chill and Serve: Refrigerate the cake for at least one hour to allow the pudding to set and flavors to meld. Once chilled, cut into slices and serve. Enjoy your delicious Oreo Pudding Poke Cake!
Notes
- Use whole or 2% milk for best pudding consistency.
- Allowing the cake to cool slightly before poking prevents breaking but keeps it warm enough to soak in the pudding.
- Chilling the cake for longer than one hour enhances flavor and texture.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
- For a richer taste, try using full-fat whipped topping instead of light versions.
