Description
This Oreo Pudding Poke Cake is a delightful and easy-to-make dessert combining a moist chocolate cake with creamy Oreo pudding filling. Poked holes in the cake allow the rich pudding to seep in, making each bite indulgently soft and flavorful. Topped with fluffy whipped topping and crushed Oreo cookies, this cake is perfect for celebrations or casual gatherings.
Ingredients
Scale
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
- 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 and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with non-stick spray. Set the pan aside so it’s ready when your batter is prepared.
- Make and bake the cake: Prepare the chocolate cake batter according to the box directions using the eggs, oil, and water specified. Pour the batter into the prepared pan and bake as directed until a toothpick inserted into the center comes out clean. Once done, let the cake cool for 10 minutes.
- Make holes and prepare pudding: Using the handle of a wooden spoon or spatula, poke holes evenly 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 3 cups of milk until fully combined and thickened, about 1 minute. Expect some lumpiness due to Oreo bits in the pudding mix.
- Fill the cake with pudding: Pour the prepared Oreo pudding evenly over the warm cake, using the back of a spoon to spread it and gently pushing it down into the holes. This allows the pudding to soak into the cake for extra moisture and flavor.
- Add whipped topping and crushed Oreos: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies on top for added crunch and decoration.
- Chill and serve: Place the cake in the refrigerator and chill for at least one hour to set the pudding filling. Once chilled, cut into slices, serve, and enjoy this delicious Oreo Pudding Poke Cake!
Notes
- Use whole milk for a creamier pudding texture, though 2% milk also works well.
- Make sure the cake is still warm when poking holes to allow the pudding to soak in deeply.
- For easier slicing, chill the cake longer if needed to firm up the layers.
- You can use freshly crushed Oreos or Oreo crumbs available in stores for the topping.
- If desired, substitute whipped topping with homemade whipped cream for a fresher taste.
