Description
This Oreo Pudding Poke Cake is a deliciously moist chocolate cake filled with creamy Oreo-flavored pudding and topped with fluffy whipped topping and crunchy crushed Oreos. It’s perfect for chocolate and cookie lovers looking for an easy, crowd-pleasing dessert to serve at gatherings or family dinners.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge recommended)
- Ingredients listed on cake mix box: eggs, oil, and water
Oreo Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or Whole)
Toppings
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F (177 degrees C) and spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Prepare and Bake Cake: Prepare the chocolate cake batter according to the instructions on the box, incorporating the specified eggs, oil, and water. Pour the batter into the prepared pan and bake as directed until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon or spatula, poke holes evenly spaced at least 1 inch apart all over the warm cake. This allows the pudding to seep into the cake for enhanced moisture and flavor.
- Make Oreo Pudding: In a medium bowl, whisk together the two boxes of Instant Oreo pudding mix with 3 cups of milk until the mixture thickens and combines well, which takes about one minute. The pudding may remain slightly lumpy due to the Oreo pieces in the mix.
- Fill Cake with Pudding: Pour the Oreo pudding evenly over the warm cake, using the back of a spoon to spread it over the surface and gently push the pudding into the holes.
- Add Toppings: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies generously on top to finish the cake.
- Chill and Serve: Refrigerate the cake for at least one hour to set all the layers. After chilling, slice into 12 servings and enjoy this creamy, chocolatey dessert.
Notes
- Use whole milk or 2% milk for the pudding for best texture and flavor.
- Make sure the cake is slightly warm—not hot—when pouring pudding to allow it to absorb well.
- For extra flavor, you may add a teaspoon of vanilla extract to the pudding mixture.
- This cake is best served chilled but can be brought to room temperature if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
