Description
This Oreo Pudding Poke Cake is a decadent chocolate dessert featuring a moist chocolate cake base infused with instant Oreo pudding. Topped with creamy whipped topping and crunchy crushed Oreos, it’s a perfect treat for any celebration or sweet craving.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge cake mix recommended)
- Ingredients listed on cake mix box (eggs, oil, and water)
Oreo Pudding
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or Whole)
Toppings
- 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 spray and set it aside for easy cake removal later.
- Bake Cake: Prepare the chocolate cake batter following the box instructions using the specified eggs, oil, and water. Pour the batter into the prepared baking pan and bake as directed on the box, typically until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for about 10 minutes.
- Poke Holes and Make Pudding: Use the handle of a wooden spoon or spatula to poke holes throughout the cake, spacing them about one 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—this should take about one minute. Expect some lumps due to the Oreo pieces in the mix.
- Pour Pudding Over Cake: Pour the Oreo pudding evenly over the warm cake, using the back of a spoon to spread it and gently push it into the holes, allowing the pudding to soak in thoroughly.
- Add Whipped Topping and Oreos: Spread the thawed whipped topping evenly over the pudding layer. Then sprinkle crushed Oreo cookies evenly on top for added texture and flavor.
- Chill and Serve: Place the cake in the refrigerator and chill for at least one hour to set. After chilling, slice the cake, serve, and enjoy this creamy, chocolatey delight!
Notes
- Use a wooden spoon handle to poke holes—this ensures even pudding penetration.
- Chilling the cake for at least an hour helps the pudding set and enhances the flavor melding.
- For a richer cake, use whole milk in the pudding mix instead of 2%.
- Allow the whipped topping to fully thaw for easy spreading.
- Store leftover cake covered in the refrigerator for up to 3 days.
