If you're a fan of cookies and cream, you'll love this delicious Easy Oreo Pudding Poke Cake! Made with a moist chocolate cake that's been filled with creamy Oreo Pudding, this dessert is sure to please any sweet tooth. Topped with whipped cream and more crushed Oreos, this cookies and cream poke cake is a perfect treat for any occasion, from birthdays to potlucks. And the best part? It's easy to make!
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Check out some of our other favorite poke cakes: Lemon Poke Cake with Pudding, Red Velvet Poke Cake, Butterfinger Poke Cake, Strawberry Jello Poke Cake, or Smores Poke Cake.
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Ingredients for Oreo Poke Cake with Pudding
- box chocolate cake mix (plus ingredients on back of box)
- boxes Oreo instant pudding
- milk
- whipping topping (Cool Whip)
- Oreo cookies, crushed
FAQs
Oreo Pudding Cake is a layered dessert featuring a base of crushed Oreo cookies, a creamy layer of pudding mixed with whipped topping, and additional layers of Oreo pieces and whipped topping. It's a no-bake, easy-to-make dessert that's perfect for any Oreo lover.
Absolutely! While vanilla or white chocolate pudding is traditional, you can use other flavors like chocolate, cookies and cream, or cheesecake-flavored pudding for a different twist.
While it is possible to freeze Oreo Pudding Cake, the texture of the pudding and whipped topping may change upon thawing. If you choose to freeze it, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Top Tips
- Allow the cake to cool for about 10 minutes after taking it out of the oven before poking the holes. This will prevent the cake from crumbling.
- Use the end of a wooden spoon or a skewer to poke the holes in the cake. Space the holes about an inch apart to ensure the pudding can soak into the cake.
- Pour the pudding over the cake, making sure it fills all the holes. Use a spatula to spread the pudding evenly over the cake.
- Chill the cake in the fridge for at least an hour to allow the pudding to set.
- Make sure the cake is completely cool before spreading on the whipped topping or it will melt.
- Store poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Oreo Poke Cake with Pudding
- Spray a 9 x 13" baking dish with nonstick spray. Prepare and bake a chocolate cake mix, according to box instructions.
- Once cake is done, allow it to cool about 5-10 minutes. Using a fork, wooden skewer or the end of a wooden spoon, slowly poke holes all over your warm cake.
- In a medium bowl, whisk both boxes of pudding with milk. Pour over the cake evenly, hitting all of the holes. Press down slightly on the pudding to ensure it goes into the holes.
- Cover cake and allow it to cool in refrigerator at least one hour. After an hour or when ready to serve, spread whipped topping over top.
- Crush 10 Oreos and sprinkle over the top. Keep refrigerated. Enjoy!
Easy Oreo Pudding Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix (plus ingredients on back of box)
- 2 (4.2 oz each) boxes Oreo instant pudding
- 3 cups milk
- 1 8 oz whipping topping (Cool Whip)
- 10 Oreo cookies, crushed
Instructions
- Spray a 9 x 13" baking dish with nonstick spray. Prepare and bake a chocolate cake mix, according to box instructions.
- Once cake is done, allow it to cool about 5-10 minutes. Using a fork, wooden skewer or the end of a wooden spoon, slowly poke holes all over your warm cake.
- In a medium bowl, whisk both boxes of pudding with milk. Pour over the cake evenly, hitting all of the holes. Press down on the pudding to ensure it goes into the holes.
- Cover cake and allow it to cool in refrigerator at least one hour. After an hour or when ready to serve, spread whipped topping over top.
- Crush 10 Oreos and sprinkle over the top. Keep refrigerated. Enjoy!
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