Go Back
–+ servings
Print
slice of cake on a plate with a second slice and a fork in the background

Oreo Poke Cake

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!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 8 hours
Total Time 50 minutes
Servings 12
Author Kelsie

Ingredients

Cake

  • 1 15.25-ounce box chocolate cake mix*
  • 1 cup room temperature water or coffee
  • 3 large eggs
  • 1/2 cup vegetable oil

Filling

  • 1 4.2-ounce box instant Oreo cookies ’n creme pudding
  • 2 cups whole milk

Frosting

  • 1 1/2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped Oreos

Instructions

Cake

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Set on a wire rack to cool for 10 minutes.

Filling

  1. Once the cake has cooled for 10 minutes, make the filling.
  2. Combine the pudding mix and milk in a medium bowl and whisk until the pudding thickens, about 2 minutes.
  3. 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.
  4. Pour the filling over the cake, then use a spatula to spread the filling into an even layer.
  5. Cool the cake to room temperature, then cover loosely with plastic wrap and refrigerate at least 4 hours (or overnight).

Frosting

  1. Once the cake has chilled, make the frosting.
  2. 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.)
  3. Spread the frosting over the cake and sprinkle evenly with crushed Oreos. Serve.
  4. 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.

Recipe Notes

  • *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.