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.
Ingredients
- 15.25 ounces chocolate fudge cake mix, prepared as directed on box
- 4.2 ounces Oreo cookies ‘n creme instant pudding mix
- 2¼ 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.