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

Oreo Poke Cake

Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cook time

35

minutes

Chill time

2

hours 

Cookies and cream lovers unite for this dreamy Oreo poke cake. It’s moist, chocolatey, and oh-so-delicious. And you can even make it ahead for parties!

Ingredients

• 1 (15.25 ounce) box chocolate cake mix, (plus the ingredients listed)

• 1/2 cup sour cream

• 1 egg

• 1 teaspoon vanilla extract

• 1 (13-14 ounce) package Oreos, crushed and divided

• 2 (4 ounce) packets instant Oreo pudding mix (or chocolate or vanilla)

• 3 cups milk

• 1 (8 ounce) container whipped topping, thawed

Instructions

• Preheat the oven according to the instructions on the cake mix package. Spray a 9 x 13-inch baking pan with non-stick cooking spray. Crush the Oreos.
• In a large bowl, combine the cake mix with the ingredients listed on the box, the sour cream, extra egg, and vanilla. Mix until smooth, then add half of the crushed Oreos.
• Pour the cake batter into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, let cool for 10 minutes, then poke holes evenly over the surface.
• While the cake bakes, combine the pudding mixes and milk until smooth. Cover and chill until ready to use.
• When the cake is baked and cooled (but still warm), pour the pudding over the top. Use a spatula to spread evenly then gently tap the dish on the counter to help it settle. Set aside to cool, then cover and chill for 2 hours (or overnight).
• Immediately before serving, spread the whipped topping evenly over the top. Then, sprinkle the remaining Oreos on top of that. Slice, serve, and enjoy!

Notes

• 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.

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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