Oreo Poke Cake

Moist and rich chocolate cake, instant Oreo pudding filling, and fluffy whipped topping make this Oreo Poke Cake an irresistible, creamy dessert, perfect for any occasion.

Course Dessert

Cuisine American

Keyword oreo cake, oreo dessert, poke cake

Prep Time 10

Cook Time 25

Servings servings

Calories 491kcal

Author Wendie Williams

Ingredients

Cake

1 box chocolate cake mix *I used Devil’s Food from Pillsbury
1 (3.9 ounce) package dark chocolate instant pudding I used Jello brand Chocolate Fudge Instant Pudding
4 eggs
½ cup unsalted butter melted
1 cup buttermilk *homemade or bought
1 teaspoon vanilla extract optional

Filling

1 (4.2 ounce) package Oreo instant pudding mix *see notes
2 cup whole milk cold

Topping

2 cups Heavy whipping cream
½ cup Powdered Sugar
12 oreo cookies chopped fine

Instructions

Preheat the oven to 350 degrees F. Grease a 9”x13” baking pan with nonstick spray or shortening and set aside.
In a large bowl combine the cake mix ingredients- cake mix, chocolate instant pudding, eggs, buttermilk, melted butter, vanilla.
Using a handheld mixer with beater attachments, mix the cake batter until there are no more dry mix remaining, about 2-3 minutes. The batter will be very very thick!
a. If using, remove the soaking fabric pan sling and wring out most of the excess water. Fit it around your prepared 9x13 pan and secure to the pan with metal clips.
Spread the cake batter into the prepared 9”x13” pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Move the cake to a cooling rack and cool to room temperature.
When the cake is cooled, using the other end of a wooden spoon, poke holes into the cake, about ¾ inch apart from each other.
Pro tip: Poke holes in line where the serving cuts might be made when you finally serve the cake; this will provide a beautiful visual for every slice!
In a medium-sized mixing bowl, add the milk with the Oreo pudding; whisk together by hand (or with a hand mixer on medium speed) for 1 minute until smooth and there are no lumps.
Immediately start to pour it over the cake and fill each of the holes.
Spread the pudding over the poked holes, and tap the cake pan slightly to help the pudding sink into the holes. Keep spreading the pudding over the top of the cake.
Place the cake into the refrigerator uncovered for about 1-2 hours so the pudding can set up.
In a large mixing bowl, add the heavy cream and powdered sugar. Using a hand mixer start on low speed to incorporate the ingredients, for 30 seconds, then gradually increase speed to high to whip for 3-4 minutes until stiff peaks form.
Remove the chilled cake from the refrigerator and cover the top with the crushed oreo cookies.
Top the entire cake with the fresh whip topping and remaining crushed oreo cookies.
Cake is ready to serve when the whipped topping and oreos are added, or you can refrigerate uncovered for an additional 30-60 minutes until serving.

Video

Notes

The more holes you poke in the cake, the more the pudding will soak in and provide better sliced visuals when you serve it. Don’t crowd the poke holes, or the pieces might fall apart after slicing.

As the pudding settles it will settle into the poked holes of your cake. If you work quickly and pour the pudding mixture into the holes and over the cooled cake, it will fill most if not all, of the poke holes.

You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a cup of whole milk and let it sit for 10 minutes.

Cookies and cream instant pudding is easily found at Walmart, if you have trouble you can use vanilla pudding and add some finely crushed oreos to it.

Nutrition