Oreo Poke Cake

Cookies and cream lovers unite for this dreamy Oreo poke cake.

It’s moist, chocolatey, and oh-so-delicious. Plus, you can make it up to two days ahead, so it’s ideal for parties! 

And did I mention it all starts with a boxed-mix cake? That’s right! So it’s as easy as can be to whip up!

Oreo Pudding Poke Cake 

There’s nothing more delicious than a homemade cake. But let’s be honest – they’re time-consuming.

Luckily, poke cakes are the solution to that problem.

This Oreo poke cake features a yummy base of boxed chocolate cake mix doctored up with sour cream, an extra egg, and vanilla.

From there, you just need to spread over dreamy instant pudding for the moistest sponge ever!

And let’s not forget the Oreos! They’re in the cake and sprinkled on top for decoration.

You’ll love the crunch they bring and the signature Oreo flavor.

Ingredients 

Ready to bake? Great! Here’s what you’ll need to make the ultimate Oreo poke cake: 

• Boxed Cake Mix: Chocolate cake mix works best, in my opinion. But if you want, you can use vanilla cake with chocolate pudding. And don’t forget that you also need the ingredients listed on the box (eggs, cooking oil, etc.).

• Sour Cream: The secret weapon for phenomenal richness and tons of moisture.

• Egg: This egg is in addition to the one required on the cake mix box. 

• Vanilla Extract: It adds warmth and makes everything else taste just a little bit better. 

• Oreos: A whole package of Oreos, crushed and mixed into the batter and for sprinkling.

• Instant Oreo Pudding and Milk: Be sure to get instant pudding, and mix it with the milk for the yummy filling. Chocolate and vanilla work too.

• Whipped Topping: Cool Whip keeps the prep to a minimum. But feel free to make whipped cream from scratch.

How to Make Oreo Poke Cake 

As with any poke cake recipe, there are a few key steps. But there’s nothing crazy – just mixing, baking, and spreading.

Here’s what you need to know:

1. PREPARE. Preheat the oven*, grease a 9×13-inch baking dish with cooking spray, and crush the Oreos.

2. BAKE. Prepare the cake batter per the box instructions, but be sure to add the sour cream, extra egg, and vanilla. When it’s smooth, stir in half of the crushed Oreos, pour into the baking dish and bake.

3. POKE. Remove the finished cake from the oven and let it cool for 10 minutes. Then, poke holes all over the top, but don’t go all the way through.

4. POUR. While the cake is baking, mix the pudding and milk until thick. Cover, then pour over the cake after poking the holes. Spread it evenly and gently tap the dish on the counter to help it settle.

5. CHILL. Cover the baking dish and refrigerate for at least 2 hours or overnight.

6. TOP. Spread the whipped topping over the cake, add the remaining crushed Oreos, and serve.

*check the box for the oven temperature and baking time – they can vary by brand.

Tips for the Best Poke Cake 

Here are a few final tips to consider before you begin: 

• Monitor the oven. Cooking times will vary depending on the brand of cake mix, the type of dish, and even the altitude. So, check on it after 20 minutes and go from there.

• Let the pudding thicken. Make the pudding while the cake is in the oven. Cover and chill until ready. 

• How to poke. Use the handle of a wooden spoon and poke about halfway down. If you go too far, the pudding will pool under the sponge and make it soggy.

• Thaw the cool whip. Pop it in the fridge overnight for easy spreading.

• Want more flavor? Blend the extra Oreos into fine crumbs and mix them into the Cool Whip. Then add bigger chunks to decorate. You could also try different-flavored Oreos!

Make-Ahead and Storage Tips 

As mentioned, you should refrigerate this cake for at least 2 hours before serving it. (Longer is better.)

That makes it the perfect make-ahead dessert option.

Here’s how to keep it fresh:

To Make-Ahead: Make and bake the cake as instructed, and pour over the pudding. Then, cover and chill for up to 2 days. Add the Cool Whip and extra Oreos just before serving.

To Store: Wrap leftovers in plastic or transfer them to an airtight container and store in the refrigerator for up to 3 days.

Note: I don’t recommend freezing this cake. The pudding might turn watery after thawing.

More Easy Poke Cake Recipes

Lemon Poke Cake
Butterfinger Poke Cake (Holy Cow Cake)
Banana Pudding Poke Cake
Elvis Presley Cake
Chocolate Poke Cake