Oreo Poke Cake.’

Moist and rich chocolate cake, instant Oreo pudding filling, and fluffy whipped topping make this Oreo Poke Cake an irresistible, creamy dessert, perfect for any occasion.

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This Oreo Poke Cake is the ultimate dessert for any chocolate lovers and Oreo cookie fanatics. A moist devil’s food cake gets soaked with creamy Oreo pudding, then topped with a layer of homemade whipped cream with pieces of crushed Oreo cookies. I mean, what’s not to love?!

Why Should You Make This Oreo Pudding Poke Cake

This Oreo lovers dessert is the perfect blend of rich, creamy, and crunchy textures. It’s a sweet, decadent treat that’s simple enough for weeknight dinners but can be dressed up for a celebration very easily. These cookie and cream flavors of this cake remind me of my No Bake Oreo Cheesecake and would go nicely with a scoop of No Churn Cookies and Cream Ice Cream. 

I love that this comes together with just a handful of simple ingredients and can be a great make ahead easy recipe. The crushed Oreos on top just send this delicious cake over the top. 

Let’s Gather The Ingredients

• Cake mix: I used Devil’s food cake mix, but regular chocolate cake mix can be used
• Pudding mixes: dark chocolate instant pudding (I used Jello brand Chocolate Fudge Instant Pudding) and a package of Oreo instant pudding mix for the filling.
• Eggs: Room temperature always recommended.
• Dairy: melted unsalted butter, buttermilk, cold whole milk, and heavy whipping cream
• Vanilla extract: optional, but adds more delicious flavor
• Sweetness: powdered sugar for topping and chopped Oreo cookies for garnishing.

How to Make This Poke Cake

• Step 1: Add chocolate cake mix, chocolate pudding mix, eggs, buttermilk, melted butter, and vanilla to a large bowl and stir to combine. Don’t overmix. It’s normal for the batter to be thick. 
• Step 2: Transfer cake batter to a greased baking pan and bake the cake. Once baked, use the handle of a wooden spoon to poke holes in the cake. 
• Step 3: In a separate medium bowl, add the milk and Oreo pudding mix and whisk until smooth. 
• Step 4: Pour pudding mixture over the poked holes in the cake. Tap the cake pan as necessary to help the pudding sink in the holes as you spread it across the cake.

• Step 5: Add heavy cream and powdered sugar to a large mixing bowl and mix. 
• Step 6: Start on a lower speed and gradually increase the mixing speed over time until stiff peaks form. 
• Step 7: Remove cake from the fridge, add a layer of crushed Oreos and spread topping over the top of the cake. 
• Step 8: Cover the topping with the rest of the crushed Oreo pieces. Serve or chill as necessary.

Recipe Tips

• Use cold milk for the pudding so it sets up properly and pours smoothly into the holes. Work quickly when pouring the pudding mixture so that it covers all the holes.
• Space your holes evenly so every slice has a nice layer of pudding and the cake won’t fall apart when cutting if you put too many holes too close together. Think of your cutting lines when making your holes.
• When not being served this cake should be stored in the fridge, not at room temperature.
• Cover leftover cake in a cake pan with plastic wrap or transfer individual pieces to an airtight container and keep in the fridge for up to 3 days.