Oreo Poke Cake

 

close up shot of a slice of cake topped with oreo cookies on a spatula
OREO poke cake is a rich chocolate cake that is moist and dreamy. The chocolate cake is filled with pudding and topped with fluffy frosting and cookie pieces.
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Table of Contents
  1. Oreo Poke Cake Ingredients
  2. Substitutions and Additions
  3. How to Make This Oreo Poke Cake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

OREO poke cake is a rich, indulgent dessert that is moist and chocolatey. Fans of either OREOS or cake will love this dreamy dessert infused with creamy pudding and topped with pieces of cookies and frosting. This flavorful chocolate cake is an easy dessert that’s perfect for any occasion. 

If you’re a fan of poke cakes, with their fun surprise inside, try making turtle poke cake, Boston Cream poke cake, or strawberry poke cake

close up shot of a slice of cake topped with oreo cookies on a spatula

Oreo Poke Cake Ingredients

Oreo Poke Cake raw ingredients that are labeled

You will need:

  • 1 (15.25-ounce) box chocolate fudge cake mix, prepared as directed on box 
  • 1 (4.2-ounce)) Oreo cookies ‘n creme instant pudding mix
  • 2¼ cups cold whole milk
  • 1 (14-ounce) container whipped fluffy white frosting
  • 10 Oreo cookies

Substitutions and Additions

CAKE MIX: You can substitute any chocolate cake flavors for the chocolate fudge boxed cake mix in this easy Oreo poke cake recipe. 

TOPPING: Add a sprinkle of chocolate chips along with the Oreos on top of this delicious dessert for even more decadence. 

PUDDING: If you can’t find Oreo pudding, you could substitute either vanilla or white chocolate pudding in your Oreo cookie poke cake.

How to Make This Oreo Poke Cake Recipe

STEP ONE: Bake cake according to package directions. Once the cake has finished baking, allow it to cool for 15 minutes.

cake after being baked in a baking dish

STEP TWO: Using the rounded handle of a wooden spoon, poke holes into the cake. Space the holes about 1 inch apart.

PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

holes poked into the top of the baked cake

STEP THREE: Add the pudding mix to a medium-sized mixing bowl. Whisk in the cold milk, and continue to mix just until the pudding begins to thicken. 

PRO TIP: When mixing the pudding, be sure to stop mixing as soon as the pudding begins to thicken. The thicker the pudding is, the harder it will be to pour into the holes of the cake.

pudding mix and cold milk whisked together in a bowl

STEP FOUR: Quickly spoon the pudding into the individual holes until they are filled. Once the holes are filled, spread the remaining pudding on top of the cake. Chill in the refrigerator for 2 hours.

PRO TIP: A candy drizzling scoop works really well for pouring the pudding into the holes.

pudding mixture spread over the top of the cake

STEP FIVE: Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for 10 seconds. Stir the frosting. Using a silicone spatula or an offset spatula, spread over the pudding layer.

frosting spread over the top of the cake

STEP SIX: Just before serving, break the Oreo cookies in half and then half the halves. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve.

broken oreo pieces sprinkled on top of the frosted cake

How to Serve

With pudding, cake, frosting, and cookies already in your OREO poke cake, this just might be the perfect dessert all on its own. Of course, you can always make it more decadent by serving it with a scoop of ice cream. Enjoy it with a mug of coffee or hot chocolate. Easy to slice and serve, take this poke cake with you to your next potluck or get-together. 

Storage

IN THE FRIDGE: Store any leftovers of this Oreo dessert in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to 3 months. Wrap the cake tightly with plastic wrap or aluminum foil before freezing. 

close up shot of a baking dish full of frosted cake topped with oreo cookies

OREO poke cake is a chocolate cake that is the perfect cookie cake recipe for birthday parties, holiday get-togethers, or just an easy weekend dessert. The ultimate cake recipe is a rich chocolate cake filled with pudding and topped with fluffy frosting, resulting in a delectable slice of cake you can’t wait to bite into. 

Frequently Asked Questions

What is a poke cake? 

Poke cake recipes create an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

What do you use to poke holes in poke cake? 

The end of a wooden spoon or a wooden skewer is the best size to poke holes in the cake.

Can I freeze this poke cake? 

This easy chocolate cake freezes well and will last in the freezer for up to three months.

More Recipes You’ll Love

close up shot of a slice of cake topped with oreo cookies on a spatula

Oreo Poke Cake

OREO poke cake is a rich chocolate cake that is moist and dreamy. The chocolate cake is filled with pudding and topped with fluffy frosting and cookie pieces.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Chill Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 15 slices

Ingredients
  

  • 15.25 ounces chocolate fudge cake mix, prepared as directed on box
  • 4.2 ounces Oreo cookies ‘n creme instant pudding mix
  • cups cold whole milk
  • 14 ounces whipped fluffy white frosting
  • 10 Oreo cookies

Instructions
 

  • Bake cake according to package directions. Once the cake has finished baking, allow it to cool for 15 minutes.
  • Using the rounded handle of a wooden spoon, poke holes into the cake. Space the holes about 1 inch apart.
  • Add the pudding mix to a medium-sized mixing bowl. Whisk in the cold milk, and continue to mix just until the pudding begins to thicken.
  • Quickly spoon the pudding into the individual holes until they are filled. Once the holes are filled, spread the remaining pudding on top of the cake. Chill in the refrigerator for 2 hours.
  • Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for 10 seconds. Stir the frosting. Using a silicone spatula or an offset spatula, spread over the pudding layer.
  • Just before serving, break the Oreo cookies in half and then half the halves. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve.

Notes

  • You can substitute 2 smaller containers of white frosting for the whipped frosting if you can’t find the 14-ounce container.
  • It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
  • When mixing the pudding, be sure to stop mixing as soon as the pudding begins to thicken. The thicker the pudding is, the harder it will be to pour into the holes of the cake.
  • A candy drizzling scoop works really well for pouring the pudding into the holes.

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