Description
This Oreo Pudding Poke Cake is a delightful chocolate dessert featuring a moist chocolate cake filled with creamy Instant Oreo pudding, topped with whipped topping and crushed Oreo cookies. Perfect for parties or a special treat, it’s easy to make and guaranteed to satisfy Oreo lovers.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients listed on cake mix box: eggs, oil, and water as required
Pudding 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 the Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with non-stick spray to ensure easy removal of the cake.
- Prepare and Bake the Cake: Follow the instructions on the chocolate cake mix box to prepare the batter using the required eggs, oil, and water. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- Make Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes about 1 inch apart all over the warm cake. In a medium bowl, whisk together both boxes of Instant Oreo pudding mix and 3 cups of milk until combined and thickened, about one minute. The pudding will have some lumps due to the Oreo cookie bits in the mix.
- Fill Cake with Pudding: Pour the pudding evenly over the warm cake, spreading it gently with the back of a spoon and pressing it softly into the holes to allow the pudding to seep into the cake layers.
- Add Whipped Topping and Oreo Crumbs: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies on top for added crunch and flavor.
- Chill and Serve: Place the cake in the refrigerator and chill for at least one hour before serving to let the pudding set. Slice, serve, and enjoy this creamy, chocolatey Oreo treat!
Notes
- Allow the cake to cool slightly before poking holes to avoid breaking it apart.
- You can use reduced-fat or skim milk for a lighter version, though the texture may vary slightly.
- For best results, chill the cake for longer if possible—up to 4 hours—for more pudding absorption.
- Use whipped topping immediately after thawing for best texture.
- Crushed Oreos can be adjusted to taste for more or less crunch.
