Description
Delight in this irresistible Oreo Pudding Poke Cake featuring a moist chocolate cake base filled with creamy, instant Oreo pudding and topped with fluffy whipped topping and crunchy crushed Oreo cookies. This easy-to-make dessert is perfect for parties or any special occasion, combining rich chocolate flavor with smooth, luscious pudding for a decadent treat everyone will love.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) chocolate cake mix (e.g., Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients listed on cake mix box: eggs, oil, and water as required
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°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray to prevent the cake from sticking.
- Bake the Cake: Prepare the chocolate cake mix according to the package instructions, which typically include adding eggs, oil, and water. Pour the batter into the prepared baking pan and bake as directed until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the cake about one inch apart. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix with 3 cups of milk until fully combined and thickened, which should take about one minute. Note that the pudding will be slightly lumpy due to the Oreo pieces in the mix.
- Add Pudding Filling: Pour the prepared Oreo pudding evenly over the warm cake, using the back of a spoon to spread the pudding and gently pressing it down into the holes to ensure it seeps into the cake.
- Top and Chill: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies generously on top. Place the cake in the refrigerator and let it chill for at least one hour before serving.
- Serve: After chilling, cut the cake into slices and serve. Enjoy the rich and creamy Oreo Pudding Poke Cake!
Notes
- For best results, use 2% or whole milk to achieve the pudding’s creamy texture.
- You can substitute store-bought whipped topping with homemade whipped cream if preferred.
- Make sure to poke holes deep enough so the pudding seeps throughout.
- Letting the cake chill for at least one hour helps the pudding set and enhances the flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
