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Oreo Poke Cake
4.6 from 81 votes

Oreo Poke Cake

The Oreo Poke Cake is a rich chocolate dessert that features a moist Devil's Food cake base studded with chopped Oreo cookies and punctured to absorb a creamy chocolate pudding mixture. After baking, holes are poked across the cake to infuse it with chocolate pudding, which keeps the cake moist and adds extra flavor. Topped with whipped topping and additional Oreo pieces, this cake offers layers of chocolate and creamy textures perfect for celebrations or sweet treats.

Prep Time
30 mins
Cook Time
35 mins
Additional Time
4 hrs 30 mins
Servings: 20
Course: Cake

Ingredients

  • 1 package Devil’s Food cake mix 15.25 ounces
  • 2 packages instant chocolate pudding mix 3.9 ounces each, divided use (see note below)
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 egg lightly beaten, large
  • 2 teaspoons vanilla extract pure
  • ½ cup water warm
  • 26 Oreo cookies divided use, whole
  • 2 cups milk whole
  • 8 ounces whipped topping thawed (Truwhip or Cool Whip, frozen
  • ¼ cup chocolate fudge sauce optional

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, 1 box of chocolate pudding mix, sour cream, oil, eggs, vanilla and water on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
  3. Coarsely chop 10 Oreos and fold the chopped Oreos in the cake batter.
  4. Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
  5. Bake in preheated oven for 30-35 minutes, or until the top of the cake springs back when lightly touched.
  6. Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
  7. In a medium bowl, whisk together the remaining box of chocolate pudding mix and milk for 2 minutes. Immediately pour the pudding evenly over the cake, making sure the mixture gets into the holes. Allow cake to cool completely.
  8. Finely chop 8 Oreos and gently fold them into the whipped topping. Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours.
  9. Just before serving, coarsely chop the remaining 8 Oreos and sprinkle them onto the cake and if desired, drizzle with chocolate fudge sauce.

Notes

  • If available, use Oreo Jell-o instant pudding mix to enhance the Oreo flavor in the pudding layer.