Description
This Oreo Pudding Poke Cake is a delightful dessert featuring a rich chocolate cake infused with creamy Oreo pudding. The cake is poked with holes to allow the luscious pudding to seep in, topped with whipped topping and crushed Oreo cookies for a perfect combination of textures and flavors. It’s easy to prepare, perfect for a crowd, and guaranteed to satisfy any sweet tooth.
Ingredients
Scale
Chocolate 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
Oreo Pudding
- 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) and spray a 9×13-inch baking pan with non-stick spray to prevent the cake from sticking.
- Bake the Cake: Prepare the chocolate cake batter according to the box directions, using the specified eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 10 minutes.
- Poke and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the warm cake spaced at least 1 inch apart. In a medium bowl, whisk together the two boxes of Instant Oreo pudding mix with 3 cups of milk until combined and thickened, about one minute. Expect some lumps from the Oreo bits.
- Pour Pudding into Cake: Pour the prepared pudding evenly over the warm cake, using the back of a spoon to spread it and gently push the pudding into the holes you made, ensuring it soaks in thoroughly.
- Add Topping: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle the crushed Oreo cookies over the whipped topping for added texture and flavor.
- Chill and Serve: Refrigerate the cake for at least one hour to set everything. After chilling, cut the cake into slices and serve for a delicious dessert.
Notes
- Use whole milk for a richer pudding texture or 2% milk for a lighter option.
- Ensure the cake is warm when pouring the pudding so it seeps into the holes better.
- Thaw the whipped topping completely for easier spreading.
- Can be made ahead and refrigerated overnight to enhance flavors.
- For a gluten-free version, use a gluten-free chocolate cake mix and gluten-free Oreos.
