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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Oreo poke cake, chocolate poke cake, easy Oreo dessert, pudding poke cake, layered cake dessert, no-fuss dessert
