Description
This Oreo Pudding Poke Cake is a decadent, rich dessert featuring a moist chocolate cake infused with creamy Oreo pudding, topped with fluffy whipped topping and crushed Oreo cookies. Easy to make and irresistibly delicious, it’s perfect for any occasion or casual treat.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients listed on cake mix box (eggs, oil, and water as required)
Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or whole)
Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking, then set it aside.
- Make and Bake Cake: Prepare the chocolate cake batter according to the instructions on the cake mix box, including eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. This usually takes the time specified on the box. Let the cake cool for about 10 minutes once baked.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the warm cake, spacing them about 1 inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix with the 3 cups of milk until the mixture is combined and begins to thicken — about one minute. It will be slightly lumpy due to the crushed Oreos in the pudding mix.
- Fill Cake with Pudding: Pour the pudding evenly over the warm cake, using the back of a spoon to spread it out and gently pressing the pudding into the holes, ensuring the flavors seep into the cake’s interior.
- Add Whipped Topping and Oreo Crumbs: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies evenly on top to add a crunchy texture and extra flavor.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the pudding to set fully and the flavors to meld. After chilling, cut the cake into slices, serve, and enjoy this delightful dessert!
Notes
- Use full-fat or 2% milk for best pudding consistency and flavor.
- Make sure to poke holes while the cake is still warm so the pudding seeps in properly.
- Allowing the cake to chill longer than one hour will enhance the flavor and texture.
- Leftovers can be refrigerated for up to 3 days, covered tightly.
- For a lighter alternative, use a light whipped topping instead of traditional Cool Whip.
