I hadn’t planned on baking anything that day. It was one of those afternoons that drift by slowly, the kind where you sip something cold and let time stretch. But then, I spotted a pack of Oreos on the counter—half-eaten, calling my name. That’s all it took. Suddenly, I wasn’t just craving a cookie. I wanted something soft and chocolatey, creamy in the middle, with all the cookies-and-cream goodness you’d expect from something indulgent.
This Oreo Poke Cake is it. The one. Rich, fluffy chocolate cake soaked in creamy pudding and topped with a cloud of whipped topping and crushed Oreos. It’s part cake, part trifle, and every bite is a soft, dreamy hit of nostalgia. Whether you’re baking for a party, a weekend treat, or just to satisfy a sudden Oreo craving, this cake is an easy win.
What Makes This Cake Special?
It’s a simple bake that tastes like you spent hours on it. The base is a boxed chocolate cake—light and fluffy—but once you poke holes in it and pour in Oreo pudding, it transforms into something silky and rich. Then comes the topping: a thick layer of whipped cream, covered in crushed Oreos. It’s cool, creamy, and packed with that unmistakable cookies-and-cream flavor.
This is the kind of cake that vanishes at potlucks and keeps people coming back for “just one more sliver.”
Key Ingredients
For the Cake:
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on box)
- 1 (4.2 oz) box instant Oreo pudding mix (or instant vanilla/chocolate + crushed Oreos)
- 2 cups cold milk
For the Topping:
- 1 tub (8 oz) Cool Whip, thawed
- 10–12 Oreo cookies, crushed
- Optional: chocolate syrup or hot fudge for drizzling
Tools You’ll Need
- 9×13-inch baking pan
- Mixing bowl and whisk
- Wooden spoon handle or straw (for poking holes)
- Spatula
- Plastic wrap or lid for storage
Step-by-Step Instruction
Step 1: Bake the Cake
Preheat your oven and prepare the chocolate cake mix according to package instructions. Pour into a greased 9×13-inch pan and bake until a toothpick comes out clean, usually 30–35 minutes.
Step 2: Poke the Holes
Let the cake cool for about 10 minutes. Then, use the end of a wooden spoon or a thick straw to poke holes all over the cake—go deep so the pudding can really sink in.
Step 3: Make the Pudding
In a bowl, whisk together the Oreo pudding mix and cold milk for about 2 minutes, until thickened slightly.
Step 4: Pour & Chill
Pour the pudding evenly over the cake, using a spatula to help guide it into the holes. Some pudding will sit on top—don’t worry, that’s part of the magic. Refrigerate for at least 2 hours.
Step 5: Top It Off
Spread Cool Whip over the chilled pudding layer, smoothing it out. Then sprinkle crushed Oreos generously over the top. Drizzle with chocolate syrup if you’re feeling fancy.
Step 6: Serve & Enjoy
Slice and serve cold. Watch it disappear.
Why You’ll Love This Recipe
- Super easy: Uses boxed mix and pudding for quick assembly.
- Incredibly moist: The pudding soaks into the cake for the softest texture.
- Cookie overload: Crushed Oreos inside and out.
- Make-ahead friendly: Perfect for parties, and even better the next day.
Mistakes to Avoid
1. Pudding too runny?
Use instant pudding with cold milk—never the cook-and-serve kind.
2. Cake too soft?
Let the cake cool slightly before adding pudding to avoid it turning soggy.
3. Whipped topping melting?
Make sure the cake and pudding layer are completely cool before adding Cool Whip.
4. Oreos turning soft?
Add the crushed Oreos just before serving for the best crunch.
Serving Ideas & Pairings
- Serve cold with a glass of milk or iced coffee.
- Add mini Oreos as a fun topping twist.
- Pair with chocolate-covered strawberries for a romantic dessert board.
- Cut into bite-sized squares for a party platter.
Storage & Reheating Tips
Fridge: Keep covered in the fridge for up to 4 days.
Freezer: You can freeze it (without the topping) for up to a month. Thaw and top fresh before serving.
Reheating: No need! This cake is meant to be served cold and creamy.
FAQs
Can I use homemade cake instead of a mix?
Yes! Just make sure it’s a standard 9×13-inch size and has time to cool slightly before poking.
Can I make this with real whipped cream?
Absolutely. Whip 1 cup of heavy cream with 2 tablespoons powdered sugar until soft peaks form, then use in place of Cool Whip.
What if I can’t find Oreo pudding?
Use vanilla or chocolate instant pudding and stir in crushed Oreos.
Can I make this a day ahead?
Yes, and it actually tastes better the next day as the flavors blend.
Recipe Variations
- Peanut Butter Oreo Cake: Add a swirl of peanut butter in the pudding layer or drizzle over the top.
- Mint Cookies & Cream: Use mint Oreos and add a drop of peppermint extract to the pudding.
- Red Velvet Base: Swap chocolate cake for red velvet for a dramatic twist.
- Mocha Version: Add espresso powder to the pudding for a coffee-kissed kick.
Final Thoughts
This Oreo Poke Cake is everything a dessert should be: rich, fun, and a little nostalgic. It’s easy enough for weeknights and impressive enough for celebrations. Every forkful is soft and creamy, with crunchy Oreo bits and a cool whipped topping that ties it all together.
You don’t need a reason to make it. Just a craving—and a few cookies on the counter.
Now go grab that cake mix and those Oreos. Dessert’s calling.