Description
This Oreo Pudding Poke Cake is an irresistible chocolate cake filled with creamy Oreo pudding and topped with whipped topping and crushed Oreo cookies. Perfectly moist and deliciously rich, it’s an easy dessert that combines a classic chocolate cake with a luscious Oreo pudding filling, making it a crowd-pleaser for any occasion.
Ingredients
Scale
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)
Pudding Filling
- 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). Lightly spray a 9×13-inch baking pan with non-stick cooking spray and set it aside.
- Make the Cake: Prepare the chocolate cake batter according to the instructions on the box, using the required eggs, oil, and water. Pour the batter into the prepared baking pan and bake as directed on the box until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes.
- Poke Holes in the Cake: Using the handle of a wooden spoon or spatula, poke holes evenly all over the warm cake, spacing them about 1 inch apart. This allows the pudding to seep into the cake for extra moisture and flavor.
- Prepare the Oreo Pudding: In a medium mixing bowl, whisk together the two boxes of Instant Oreo pudding mix with 3 cups of milk until fully combined and thickened, about one minute. Note that the mixture may be slightly lumpy due to the Oreo pieces in the pudding mix.
- Fill the Cake: Pour the prepared Oreo pudding evenly over the warm cake, using the back of a spoon to spread it evenly and gently pressing it into the poke holes to infuse the cake with pudding.
- Add Whipped Topping and Oreos: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies on top as garnish.
- 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, serve, and enjoy this delicious dessert!
Notes
- Use whole or 2% milk for best pudding consistency; skim milk may result in thinner pudding.
- Make sure to poke holes while the cake is still warm for better absorption of pudding.
- You can prepare the cake a few hours in advance and refrigerate to enhance flavor.
- For an extra indulgent treat, top with additional whipped cream or chocolate shavings.
- This dessert serves 12 comfortably, excellent for gatherings and parties.
