Description
This easy Oreo Poke Cake is a deliciously moist chocolate cake infused with creamy Oreo pudding, topped with fluffy whipped topping and extra crushed Oreos for added texture and flavor. Perfect for Oreo lovers, this dessert combines a rich chocolate cake base with the creamy sweetness of Oreo pudding and whipped topping, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Cake:
- 15.25 ounces chocolate cake mix (432 grams, 1 box)
- 1¼ cups water (284 grams)
- â…“ cup vegetable oil (67 grams)
- 3 large eggs (150 grams)
Pudding Layer:
- 8.4 ounces instant Oreo pudding mix (238 grams, 2 boxes of 4.2 ounces each)
- 3 cups milk (681 grams, at least 2%)
Topping and Garnish:
- 8 ounces whipped topping (227 grams, thawed, such as Cool Whip, 1 tub)
- 14.3 ounces Oreo cookies (405 grams, 1 package; half crushed, half whole)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray to prevent the cake from sticking.
- Bake Cake: Prepare the cake batter according to the box instructions using the cake mix, water, oil, and eggs. Pour the batter into the prepared pan and bake as per the cake mix instructions until a toothpick inserted comes out clean, about 30 minutes.
- Cool Slightly: Transfer the baked cake to a cooling rack and let it cool for about 10 minutes so it’s warm but not hot.
- Poke Holes: Using the rounded handle of a wooden spoon or rubber spatula (about ¾ to 1 inch diameter), poke holes in the cake about every inch apart to allow the pudding to seep in.
- Prepare Pudding: In a medium bowl, whisk together the instant Oreo pudding mix and milk for about 1½ minutes until it just begins to thicken and is slightly thickened.
- Fill Holes with Pudding: Pour the prepared pudding evenly over the warm cake, concentrating on filling the holes you poked.
- Spread Pudding: Use an offset spatula to gently spread the pudding over the entire cake, pressing down gently to push pudding into the holes and coat the surface evenly.
- Chill Cake: Cover the cake with plastic wrap and refrigerate it for about 1 hour or until completely cool and chilled through.
- Add Whipped Topping: Once the cake has chilled, spread the whipped topping evenly over the pudding layer.
- Refrigerate Again: Cover the cake again with plastic wrap and refrigerate until you are ready to serve.
- Crush Oreos: While the cake chills, place half of the Oreo cookies (around 20 cookies) in a Ziplock bag and crush them manually or pulse them in a food processor to create coarse crumbs.
- Garnish and Serve: Just before serving, sprinkle the crushed Oreos over the whipped topping layer and optionally decorate with remaining whole Oreos for presentation.
Notes
- Make sure the cake is warm but not hot when pouring pudding to allow proper absorption.
- Using an offset spatula helps to spread pudding evenly without breaking the cake surface.
- Chilling the cake fully improves the flavors and texture, making it easier to cut neat pieces.
- For a dairy-free version, substitute pudding and whipped topping with suitable non-dairy alternatives.
- Store leftovers covered in the refrigerator for up to 3 days.
- Ensure to crush Oreos just before serving to keep the topping crunchy.