Oreo Poke Cake

Name: Oreo Poke Cake
Prep time: 30 min
Cook time: 35 min
Yield: 20 serving
Ingredients: 1 package Devil’s Food cake mix; 2 packages instant chocolate pudding mix; ¾ cup sour cream; ¾ cup vegetable oil; 3 large eggs; 2 teaspoons pure vanilla extract; ½ cup warm water; 26 whole oreo cookies; 2 cups whole milk; 8 ounces frozen whipped topping; ¼ cup Chocolate fudge sauce

User Reviews

4.6

81 reviews

Excellent

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

Oreo Poke Cake

Iris Warren

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Moist chocolate cake, chocolate pudding, and Oreo cookies come together for a rich, satisfying dessert in this Oreo poke cake.

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Ingredients

Servings

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 large eggs lightly beaten
2 teaspoons pure vanilla extract
½ cup warm water
26 whole oreo cookies divided use
2 cups whole milk
8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
¼ cup Chocolate fudge sauce optional

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Instructions

Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
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.
Coarsely chop 10 Oreos and fold the chopped Oreos in the cake batter.
Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
Bake in preheated oven for 30-35 minutes, or until the top of the cake springs back when lightly touched.
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.
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.
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.
Just before serving, coarsely chop the remaining 8 Oreos and sprinkle them onto the cake and if desired, drizzle with chocolate fudge sauce.