Table of Contents
Toggle
Table of Contents
- Oreo Poke Cake Ingredients
- Substitutions and Additions
- How to Make This Oreo Poke Cake Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Oreo poke cake is a wonderfully rich, moist chocolate dessert that combines cake, pudding and cookie pieces for maximum indulgence. The cake is infused with creamy pudding, chilled to set, then topped with fluffy frosting and broken Oreo cookies. It’s an easy-to-make crowd-pleaser suitable for birthdays, potlucks or any special occasion.
If you enjoy poke cakes, try other variations like turtle poke cake, Boston cream poke cake, or strawberry poke cake for different flavors and textures.
Oreo Poke Cake Ingredients
Ingredients you’ll need:
- 1 (15.25-ounce) box chocolate fudge cake mix, prepared as directed on the box
- 1 (4.2-ounce) Oreo cookies ‘n creme instant pudding mix
- 2¼ cups cold whole milk
- 1 (14-ounce) container whipped fluffy white frosting
- 10 Oreo cookies, for topping
Substitutions and Additions
Cake mix: Any chocolate boxed cake mix will work if you don’t have a chocolate fudge mix. Choose your favorite brand or flavor variation.
Topping: For extra texture and chocolate flavor, sprinkle mini chocolate chips or chopped chocolate over the frosting along with the Oreo pieces.
Pudding: If Oreo-flavored pudding isn’t available, vanilla or white chocolate instant pudding makes an excellent substitute and still complements the cookies and cake.
How to Make This Oreo Poke Cake
Step 1: Bake the cake following the package directions. When baking is complete, let the cake cool for about 15 minutes so it’s warm but manageable.
Step 2: Use the rounded end of a wooden spoon to poke holes in the cake, spacing them about 1 inch apart. Creating the holes while the cake is still slightly warm helps prevent the top crust from crumbling.
Pro tip: Warm cake holds together better when poking holes; wait too long and the crust can crumble.
Step 3: In a medium bowl, add the instant pudding mix and whisk in the cold milk. Mix just until the pudding begins to thicken—stop early so it remains pourable for filling the holes.
Pro tip: Overmixing makes the pudding too thick to easily fill the holes; aim for a pourable consistency.
Step 4: Spoon the pudding into each hole until filled. Spread any remaining pudding across the top of the cake. Refrigerate the cake for about 2 hours to set the pudding.
Pro tip: A small scoop or candy drizzler helps pour pudding neatly into the holes.
Step 5: Transfer the whipped frosting to a heat-safe bowl and microwave for about 10 seconds to loosen it slightly. Stir, then spread the frosting evenly over the chilled pudding layer using a spatula.
Step 6: Just before serving, break the Oreo cookies into small pieces and scatter them over the frosting. Slice into squares and serve chilled.
How to Serve
This Oreo poke cake is rich enough to serve on its own. For extra decadence, serve with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a hot cup of coffee or hot chocolate. It slices neatly, making it ideal to bring to potlucks or gatherings.
Storage
In the fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
In the freezer: Wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
Oreo poke cake blends moist chocolate cake, creamy pudding and fluffy frosting with crunchy cookie pieces for a memorable dessert. It’s simple to prepare, easy to slice, and a favorite for celebrations or an indulgent weekend treat.
Frequently Asked Questions
What is a poke cake?
A poke cake is baked, then poked with holes to allow a liquid or filling—such as pudding, sweetened condensed milk or fruit puree—to soak into the cake, creating an extra-moist interior and added flavor.
What do you use to poke holes in a poke cake?
The rounded handle of a wooden spoon or a wooden skewer works well to create evenly spaced holes without tearing the cake.
Can I freeze this poke cake?
Yes. Properly wrapped, this cake freezes well for up to three months. Thaw in the refrigerator before serving.
More Recipes You’ll Love
- Jello Pie
- Chocolate Covered Peanut Butter Hearts
- Chocolate Covered Strawberry Brownies
- Starbucks Lemon Loaf
Oreo Poke Cake
Pin Recipe
Ingredients
- 15.25 ounces chocolate fudge cake mix, prepared as directed on box
- 4.2 ounces Oreo cookies ‘n creme instant pudding mix
- 2¼ cups cold whole milk
- 14 ounces whipped fluffy white frosting
- 10 Oreo cookies
Instructions
-
Bake the cake according to package directions. Allow it to cool for about 15 minutes so it remains warm but not hot.
-
Use the rounded handle of a wooden spoon to poke holes about 1 inch apart across the cake surface.
-
In a medium bowl, whisk the pudding mix with cold milk until it just begins to thicken. Stop mixing while it is still pourable.
-
Spoon the pudding into each hole and spread any remaining pudding over the top. Refrigerate the cake for 2 hours to set.
-
Place the whipped frosting in a heat-safe bowl and warm briefly (about 10 seconds) to loosen. Stir and spread evenly over the pudding layer.
-
Just before serving, break the Oreo cookies into small pieces and sprinkle over the frosting. Cut into squares and enjoy.
Notes
- If you can’t find a 14-ounce whipped frosting container, two smaller containers of white frosting work as a substitute.
- Make the holes while the cake is still warm; the top crust will hold better and won’t crumble as much.
- Stop mixing the pudding as soon as it thickens enough to be pourable — too thick and it’s hard to fill the holes.
- A small scoop or candy drizzling scoop makes it easier to fill the holes neatly with pudding.