Name: Oreo Cookie Poke Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 package chocolate cake mix (15.25 oz); 1 cup water; ⅓ cup vegetable oil; 2 large eggs; 3.4 oz box instant vanilla pudding mix; 2 cups cold milk; 12 oz carton Cool Whip (thawed); 25 Oreo cookies (divided: ~7 for Cool Whip, remaining for topping); Optional: chocolate syrup for drizzling

Jump to Recipe

If you have a sweet tooth and a soft spot for both cake and cookies, then you are going to love this Oreo Cookie Poke Cake. This dessert is a crowd-pleaser that combines moist, chocolatey cake with creamy vanilla pudding and fluffy Cool Whip, all studded and topped with crunchy Oreo cookies. Every bite delivers a perfect balance of textures and flavors that feels like a celebration in your mouth. Whether you’re making it for a special occasion or just because you deserve a treat, this Oreo Cookie Poke Cake is sure to become a new favorite in your dessert rotation.

Oreo Cookie Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple with pantry staples that come together beautifully to create a show-stopping dessert. Each ingredient plays a key role—rich chocolate cake forms the base, vanilla pudding adds luscious creaminess, and Oreos bring the iconic crunch and flavor that make this cake irresistible.

Chocolate cake mix (15.25 oz): The foundation of the cake, providing moisture and deep chocolate flavor with ease.
Water (1 cup): Helps blend the dry cake mix into a smooth batter ensuring tender crumb.
Vegetable oil (⅓ cup): Adds moistness and richness to the cake texture.
Large eggs (2): Bind the ingredients and contribute to the cake’s structure.
Instant vanilla pudding mix (3.4 oz): Key for that creamy, velvety filling that seeps into the cake.
Cold milk (2 cups): Activated the instant pudding powder and keeps it smooth and cool.
Cool Whip (12 oz, thawed): Whipped topping that adds lightness and fluffy texture in the final layer.
Oreo cookies (25, divided): The star ingredient, crushed into crumbs to mix in and sprinkle on top for that signature Oreo crunch.

How to Make Oreo Cookie Poke Cake

Step 1: Prepare and Bake the Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish—it’s important to make sure the cake comes out easily. Then prepare the batter by mixing the chocolate cake mix, water, vegetable oil, and eggs until everything is smooth. Pour this gorgeous batter into your pan and bake it for about 28-30 minutes, or until a toothpick comes out clean.

Step 2: Poke the Cake

Once the cake is out of the oven and slightly cooled (around 10 minutes), grab a wooden spoon handle or anything similar and poke holes evenly about an inch apart across the entire cake surface. These holes are going to transform the cake by trapping the silky pudding filling.

Step 3: Add the Pudding Mixture

Whisk your instant vanilla pudding mix with cold milk until it’s smooth and creamy. Quickly pour this pudding over the warm cake, making sure it seeps into every hole you poked. Use a spatula to spread any leftover pudding evenly on top—they say the creamier, the better!

Step 4: Chill the Cake

This step really lets all those flavors meld together. Refrigerate your pudding-filled cake for at least one hour. This cooling time allows the pudding to set perfectly inside those holes, giving every slice wonderful moisture and creamy pockets of vanilla.

Step 5: Prepare the Cool Whip and Oreo Layer

Crush about 7 Oreo cookies into fine crumbs using a rolling pin or food processor. Gently fold those crumbly bits into the thawed Cool Whip for a dreamy cookies-and-cream whipped topping. Spread this luscious mixture evenly over your chilled cake.

Step 6: Add the Final Oreo Crunch

Crush the remaining Oreos more coarsely and sprinkle liberally on top of the Cool Whip layer. This gives the cake a delightful crunch and makes it look enticingly beautiful. For an extra indulgent touch, feel free to drizzle chocolate syrup over the whole masterpiece.

How to Serve Oreo Cookie Poke Cake

Garnishes

Sprinkle extra cookie crumbs or drizzle some melted chocolate or caramel sauce for the ultimate finishing touch. Fresh strawberries or a dollop of whipped cream can add a lovely color contrast and fresh burst alongside the rich layers.

Side Dishes

If you want to complement your Oreo Cookie Poke Cake with something light, a scoop of vanilla ice cream or a fresh fruit salad pairs wonderfully. For a cozy gathering, serve alongside coffee or a glass of milk to balance the dessert’s richness.

Creative Ways to Present

Consider serving the Oreo Cookie Poke Cake in individual clear cups for a fun, portable dessert or slice into bars and layer in a trifle with extra whipped cream and cookie chunks. You can even add colorful sprinkles or edible glitter to make it festive for celebrations.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Oreo Cookie Poke Cake covered tightly in the refrigerator for up to 3 days. The flavors actually deepen, and it stays moist and delicious, making it an easy dessert to enjoy the next day.

Freezing

This cake freezes surprisingly well. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the creamy texture of the pudding and whipped topping.

Reheating

Because of the pudding and Cool Whip layers, it’s best to enjoy this cake cold or at room temperature. If you prefer a slightly warmer bite, let it sit out for about 20 minutes, but avoid microwaving as it will melt the toppings and change the texture.

FAQs

Can I make the Oreo Cookie Poke Cake gluten-free?

Absolutely! Just swap out the chocolate cake mix for a gluten-free version and use gluten-free Oreos or similar sandwich cookies. The rest of the recipe stays the same and keeps its delicious charm.

What if I don’t have instant pudding mix?

You can make homemade vanilla pudding from scratch to pour over the cake, but instant pudding is definitely the quickest and most foolproof option that sets well without baking.

Can I use homemade chocolate cake instead of a mix?

Yes, using your favorite chocolate cake recipe works great. Just make sure it yields a moist, sturdy cake that noodles won’t sink too far when poking holes for the pudding.

How long should I chill the cake before adding the Cool Whip layer?

At least one hour is ideal, but if you want the best pudding set, chilling for 2-3 hours or even overnight is perfectly fine and makes it easier to spread the Cool Whip without mixing layers.

Is it okay to substitute Cool Whip with whipped cream?

Yes! Freshly whipped cream can be a decadent alternative, but it’s best to stabilize it with a little sugar and vanilla so it holds up well on the cake’s surface.

Final Thoughts

The Oreo Cookie Poke Cake is one of those magical desserts that feels special even when it’s simple to make. Its layers of moist cake, creamy pudding, fluffy topping, and crunchy Oreos make it an irresistible crowd-pleaser. I encourage you to try this recipe soon and watch it become an instant favorite for you and everyone you share it with.

Oreo Cookie Poke Cake Recipe

★★★★★

5.1 from 28 reviews

Author: lilan
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Oreo Cookie Poke Cake is a deliciously moist chocolate cake infused with vanilla pudding and layered with whipped topping and crushed Oreos. Rich, creamy, and easy to make, it’s the perfect dessert to impress family and friends with minimal effort.

Ingredients

Scale

Cake

1 package chocolate cake mix (15.25 oz)
1 cup water
⅓ cup vegetable oil
2 large eggs

Pudding Layer

3.4 oz box instant vanilla pudding mix
2 cups cold milk

Topping

12 oz carton Cool Whip (thawed)
25 Oreo cookies (divided: ~7 for Cool Whip, remaining for topping)
Optional: chocolate syrup for drizzling

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
Mix cake batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth following the package instructions for best results.
Bake the cake: Pour the batter evenly into the prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and poke holes: Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon or similar utensil, poke holes across the surface of the cake approximately 1 inch apart to allow the pudding to seep in.
Prepare pudding and fill holes: Whisk the instant vanilla pudding mix and cold milk in a medium bowl until smooth. Immediately pour the pudding over the warm cake, making sure it fills all the holes evenly. Spread any remaining pudding on top.
Chill the cake: Refrigerate the cake for at least 1 hour to let the pudding layer set properly within the cake.
Make Oreo topping: Crush about 7 Oreo cookies into fine crumbs using a zip bag and rolling pin or food processor. Gently fold these crumbs into the thawed Cool Whip until well combined. Spread this mixture evenly over the chilled cake.
Decorate with Oreos: Crush the remaining Oreo cookies coarsely and sprinkle them generously over the Cool Whip layer to add crunch and visually appealing texture.
Optional finishing touch: For extra indulgence, drizzle chocolate syrup over the top just before serving.

Notes

Use a wooden spoon handle or similarly sized utensil to ensure uniform hole size and spacing for pudding infusion.
Make sure the pudding is poured immediately after preparing it so it’s still liquid enough to seep into the holes.
Allow sufficient chilling time for the pudding to set into the cake and the Cool Whip topping to firm up.
For a gluten-free version, use gluten-free chocolate cake mix and gluten-free Oreos.
Feel free to substitute Cool Whip with any whipped topping or whipped cream of choice.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American