Description
This Oreo Pudding Poke Cake is a decadent dessert featuring a moist chocolate cake poked with holes and filled with creamy instant Oreo pudding. Topped with fluffy whipped topping and crushed Oreo cookies, it’s a perfect treat for Oreo lovers seeking a no-fuss, crowd-pleasing dessert.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (e.g., Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients as required on cake mix box – eggs, oil, and water
Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or Whole)
Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking. Set aside.
- Bake the Cake: Prepare the chocolate cake mix according to the instructions on the box, including adding eggs, oil, and water. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for 10 minutes.
- Poke Holes and Make Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the warm cake spaced at least one inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix and 3 cups of milk until combined and thickened, about one minute. Expect some lumps due to the Oreo pieces in the pudding mix.
- Fill Cake with Pudding: Pour the prepared pudding evenly over the warm cake, using the back of a spoon to spread it and gently pushing the pudding into the holes to fill them thoroughly.
- Add Topping and Oreos: Spread the thawed whipped topping evenly over the pudding layer, then generously sprinkle crushed Oreo cookies on top.
- Chill and Serve: Refrigerate the cake for at least one hour to allow it to set properly. Cut into slices, serve chilled, and enjoy this creamy, chocolatey Oreo dessert.
Notes
- Use 2% or whole milk for best pudding consistency and flavor.
- Make sure the cake is warm, not hot, when pouring pudding to help it absorb better.
- Chilling the cake for longer than one hour will improve flavor melding and texture.
- You can substitute homemade whipped cream for the Cool Whip if preferred.
- For a gluten-free version, use gluten-free chocolate cake mix and Oreos certified gluten-free.
