Oreo Poke Cake
User Reviews
5
Oreo Poke Cake
Description
This dessert starts with a prepared chocolate cake mix baked in a 13x9 pan. Once baked, holes are poked throughout the warm cake to allow a mixture of instant vanilla pudding and cold milk to soak in, enhancing moisture and flavor. The cake then chills to set the pudding.
After chilling, whipped topping is combined with crushed Oreo cookies for texture and spread over the pudding layer. Additional crushed cookies top the cake, adding crunch and visual appeal. The cake is refrigerated again to firm up before serving. The layers of chocolate cake, smooth vanilla pudding, and creamy, crunchy Oreo topping create a layered dessert experience.
This cake is ideal for potlucks, parties, or casual gatherings where an easy-to-make yet flavorful dessert is welcome. Using a boxed cake mix and instant pudding simplifies preparation.
Variations include substituting white chocolate instant pudding or using sugar-free pudding to adjust flavor or dietary needs.
Ingredients
- 1 package chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 2 large egg
- 3.4 ounce instant vanilla pudding mix box
- 2 cups milk cold
- 12 oz whipped topping cool whip
- 25 Oreo cookies
Instructions
- Preheat oven to 350 degrees F.
- Spray a 13x9 baking dish with cooking spray.
- Mix the cake batter according to package directions.
- Pour batter into the pan
- Bake according to package directions.
- While cake is baking, mix the pudding mix and milk together.
- Remove cake from oven and poke holes all around the cake with the handle of a wooden spoon.
- Pour the pudding over the top of the cake, guiding the pudding into the holes.
- Pour the pudding mixture over top of the entire cake and spread it evenly so that the pudding fills every poked hole.
- Place the cake in the refrigerator for at least an hour.
- Place 6-7 Oreo cookies in a plastic zipped bag and crush them into crumbs
- Then stir them into the carton of cool whip topping.
- Spread the cool whip topping evenly over entire cake.
- Place the cake back into the refrigerator for an additional 30 minutes.
- Add additional crushed Oreo cookies on top of the cake before serving.
- Garnish with a chocolate syrup if desired.
Notes
- White chocolate instant pudding can replace vanilla pudding for a different flavor.
- Use sugar-free pudding if a lower sugar option is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 454kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 514mg | 21% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 133IU | 3% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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