Description
This Oreo poke cake is a chocolate lover’s dream—moist cake infused with creamy chocolate pudding, topped with whipped topping and crunchy Oreo pieces. Perfect for birthdays, family gatherings, or just an indulgent weekend treat. Simple, forgiving, and always a crowd-pleaser.
Ingredients
Scale
- 1 box chocolate cake mix (or homemade equivalent)
- Ingredients listed on cake mix box (usually eggs, oil, water)
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 8 oz whipped topping, thawed
- 15–20 Oreo cookies, crushed
- Optional: Whole Oreos for decoration
Instructions
- Preheat oven to 350°F (175°C). Prepare the cake mix according to package directions. Pour into a greased 9×13 pan.
- Bake 25–30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon or fork, poke holes evenly across the cake.
- Mix instant pudding with cold milk. Pour evenly over the cake, allowing it to seep into all the holes.
- Chill the cake for at least 30 minutes to set the pudding.
- Spread whipped topping over the chilled cake. Sprinkle crushed Oreos on top, and optionally press whole Oreos for decoration.
- Slice carefully and serve cold.
Notes
- For extra flavor, add a teaspoon of vanilla or a pinch of espresso powder to the pudding.
- Make ahead: Cake can be prepared a day in advance; pudding infusion improves overnight.
- Whipped topping should be fully thawed for smooth spreading.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake & Chill
- Cuisine: American
Nutrition
- Serving Size: 12–16
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg