Description
This Oreo Pudding Poke Cake is a delightful chocolate dessert combining moist chocolate cake with creamy Oreo-flavored pudding, topped with fluffy whipped topping and crushed Oreo cookies. Perfect for parties or a sweet family treat, this easy-to-make cake features a luscious texture with pockets of rich pudding throughout.
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 (quantities per box instructions)
Pudding
- 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 the pan. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking.
- Bake the cake. Prepare the chocolate cake batter following the instructions on the cake mix box, which will require the addition of eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, approximately the time recommended on the box. After baking, let the cake cool for about 10 minutes.
- Poke holes and prepare pudding. Once slightly cooled, use the handle of a wooden spoon or spatula to poke holes evenly over the surface of the cake, spacing them about one inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix and 3 cups of milk until fully combined and thickened, about one minute. The mixture may appear slightly lumpy due to the Oreo pieces in the pudding mix.
- Pour pudding over cake. Pour the prepared pudding evenly over the warm cake, using the back of a spoon to spread it out evenly and push the pudding gently down into the holes to soak into the cake.
- Add whipped topping and crushed Oreos. Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies over the top for added texture and flavor.
- Chill and serve. Place the cake in the refrigerator and chill for at least one hour to allow the pudding to set and flavors to meld. Once chilled, cut into slices and serve. Enjoy your indulgent Oreo Pudding Poke Cake!
Notes
- Use whole milk or 2% milk for best pudding consistency and flavor.
- Ensure cake is slightly warm, not hot, when pouring pudding so it absorbs better.
- For an extra rich cake, chill it overnight for the pudding to fully set.
- Can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free chocolate cake mix and gluten-free sandwich cookies.
