Oreo lovers will adore this easy Oreo poke cake. It’s simple to make and turns out deliciously soft and moist thanks to the Oreo pudding filling!
Can’t get enough Oreos? SAME! And my new favorite way to eat them is crushed up on top of this glorious Oreo poke cake.
Soft chocolate cake, cookies and cream pudding, and whipped cream frosting make it the perfect treat for Oreo lovers everywhere!
Try it and see for yourself. I think you’ll agree that it’s pretty hard to beat!
Why you’ll love this Oreo poke cake:
- It’s really easy to make and comes together quickly, with simple ingredients you probably already have on hand
- The cake needs to chill overnight so it’s a perfect make-ahead dessert for special occasions
- You don’t need a stand mixer to make it! Just an electric mixer and a mixing bowl
- Because the cake is made with a box of chocolate cake mix, it’s almost foolproof!
How to make your cake
- Combine your cake ingredients in a large bowl
- Beat until smooth
- Pour into a 13- by 9-inch baking dish and bake until done
Cool your cake for 10 minutes, then move on to the filling.
- Combine cookies and creme pudding mix and milk in a medium bowl
- Whisk until the pudding thickens, about 2 minutes
- Use the handle of a wooden spoon to poke holes every inch or so all over the cake
- Pour the pudding over the cake and gently spread into an even layer
Then you’ll cool the cake to room temperature and refrigerate (covered loosely) overnight.
- Beat your whipped cream and powdered sugar into stiff peaks
- Frost the cake with the whipped cream
- Sprinkle with chopped Oreos
And voila! Your Oreo poke cake is done and ready to serve!
Recipe notes and tips
- I used Betty Crocker Super Moist chocolate fudge cake but you can use any chocolate cake mix that’s roughly 15.25 ounces
- I like to use coffee in the cake (rather than water) because it deepens the chocolate flavor in the cake but water is fine if you don’t have or don’t like coffee. (Note that the coffee isn’t a prominent flavor!)
- When poking the holes in the cake, go about 3/4 of the way into the cake (you don’t want to poke through to the bottom)
- Be sure you cool the cake completely before you cover and refrigerate it—if it’s still warm it might sweat once it’s covered
- You’ll need about 8 Oreos for the top of the cake
- Try substituting peppermint extract for the vanilla in the whipped cream frosting—it’s delicious if you like Oreos and mint together!
- You can also substitute a tub of Cool Whip for the whipped cream frosting; if your Cool Whip is frozen, defrost it in the fridge overnight before using
How to store your cake
Uneaten cake can be stored in the fridge, covered with plastic wrap or foil, for 4 or 5 days.
You can also freeze slices, tightly wrapped, for up to 2 months.
To wrap your slices for the freezer, set them on a parchment- or foil-lined baking sheet. Freeze for half an hour or so, until the whipped cream is firm to touch. Then you can wrap them tightly with plastic wrap and aluminum foil and the cake will remain intact.
Did you make this Oreo poke cake? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too; tag @theitsybitsykitchen so I can see your beautiful creations!
Oreo poke cake is an easy dessert that starts with a box of chocolate cake mix. It turns out deliciously soft every time thanks to a cookies and creme pudding filling!
- 1 15.25-ounce box chocolate cake mix*
- 1 cup room temperature water or coffee
- 3 large eggs
- 1/2 cup vegetable oil
- 1 4.2-ounce box instant Oreo cookies ’n creme pudding
- 2 cups whole milk
- 1 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped Oreos
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- Combine the cake mix, water, eggs, oil, and coconut extract in a large mixing bowl. Beat with an electric mixer on medium until smooth, 2 or 3 minutes.
- Pour into the baking dish and bake 22 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Set on a wire rack to cool for 10 minutes.
- Once the cake has cooled for 10 minutes, make the filling.
- Combine the pudding mix and milk in a medium bowl and whisk until the pudding thickens, about 2 minutes.
- Use the handle of a wooden spoon to poke holes about 3/4 of the way into the cake (you don’t want to poke through to the bottom). The holes should be about 1 inch apart.
- Pour the filling over the cake, then use a spatula to spread the filling into an even layer.
- Cool the cake to room temperature, then cover loosely with plastic wrap and refrigerate at least 4 hours (or overnight).
- Once the cake has chilled, make the frosting.
- Whip the heavy cream until it thickens. Add the powdered sugar and vanilla and continue beating until the cream holds stiff peaks. (Stiff peaks are when the whipped cream holds its shape rather than folds in on itself when you pull the beaters out.)
- Spread the frosting over the cake and sprinkle evenly with crushed Oreos. Serve.
- Uneaten cake can be stored in the fridge for 4 or 5 days. You can also freeze slices, tightly wrapped, for up to 2 months.
- *I used Betty Crocker Super Moist chocolate fudge cake.
- I like to use coffee here because it deepens the chocolate flavor in the cake but water is fine if you don’t have coffee.
- Be sure you cool the cake completely before you cover and refrigerate it—if it’s still warm it might sweat once it’s covered.
- You’ll need about 8 Oreos for the top of the cake.
- If you like, you can use peppermint extract instead of vanilla in the frosting.
- You can also just substitute a tub of Cool Whip for the whipped cream frosting; if your Cool Whip is frozen, defrost it in the fridge overnight as directed on the package.