Oreo Pudding Poke Cake
You'll make this Oreo poke cake again and again.
Cookies and cream is a classic flavor combination for a reason. There’s something about the crunchy chocolate and creamy vanilla filling that’s just a mouthful of heaven. That’s the inspiration behind this Oreo poke cake dessert. Because why just have a cookie, when you can have an entire slice of cake that incorporates all of your favorite things about Oreo cookies? Rich, chocolaty, and good for the soul, this Oreo pudding poke cake is a little slice of paradise. It’s a great recipe for any event, especially potlucks!
From the Chef: The gooey cookies 'n' cream center tastes so much like the center of an Oreo cookie, it's almost unbelievable. If I'm feeling especially indulgent, I'll even have a scoop of cookies 'n' cream ice cream on the side!
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
Preparation Time20 min
Chilling Time3 hr
Cooking Time35 min
- 1 (15-1/4-ounce) box devil's food cake mix
- Vegetable oil and eggs as needed for the cake mix
- 2 (4-ounce) packages cookies 'n' cream instant pudding mix (see note)
- 2% milk as needed for the pudding mix
- 1 (8-ounce) container frozen whipped topping, thawed
- 8 Oreos for topping the cake
Prepare and bake the cake mix in a 9 x 13-inch baking dish, according to the package directions.
When the cake is done baking, use the end of a wooden spoonto poke sevearl holes all over the cake.
Whisk the pudding with the milk for 2 minutes. Let sit for 2 minutes.
Pour the pudding over the cake and press into the holes.
Chill in the fridge for 2 to 3 hours.
Spread the whipped topping evenly over the cake and top with the crushed Oreos. Scoop and serve.
A combination of 1 (4-ounce) box of instant cookies 'n' cream pudding and 1 (3.4-ounce) box of instant chocolate pudding can be used.
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