Description
This Oreo Pudding Poke Cake is a moist, chocolatey dessert featuring a rich chocolate cake soaked with instant Oreo pudding, topped with fluffy whipped topping and crunchy crushed Oreo cookies. Easy to prepare and perfect for any occasion, this cake combines classic flavors into a creamy, indulgent treat that’s sure to satisfy Oreo lovers.
Ingredients
Scale
For the Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge recommended)
- Ingredients listed on cake mix box: eggs, oil, and water as required
For the Pudding
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or whole milk)
For the Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan thoroughly with non-stick cooking spray and set aside.
- Make and Bake Cake: Prepare the chocolate cake batter as directed on the box, using the specified eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. This typically takes about 30-35 minutes depending on your oven. Allow the cake to cool for 10 minutes once baked.
- Poke Cake and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes evenly all over the warm cake, spacing them about 1 inch apart. In a medium mixing bowl, whisk together both boxes of Instant Oreo pudding mix with 3 cups of milk until combined and slightly thickened, about 1 minute. The pudding may remain a bit lumpy due to the Oreo bits within it.
- Add Pudding to Cake: Pour the prepared Oreo pudding over the warm cake, using the back of a spoon to spread it evenly and gently push the pudding down into the holes to soak the cake thoroughly.
- Top with Whipped Topping and Oreos: Evenly spread the thawed whipped topping over the pudding layer. Then sprinkle the crushed Oreo cookies generously on top for added texture and flavor.
- Chill and Serve: Place the cake in the refrigerator and chill for at least one hour to allow the pudding to set and flavors to meld. Once chilled, cut into slices and serve. Enjoy your delicious Oreo Pudding Poke Cake!
Notes
- For best results, use milk as specified (2% or whole) to ensure pudding thickens properly.
- Allowing the cake to cool slightly before poking and pouring pudding prevents the cake from becoming too soggy.
- You can substitute whipped topping with freshly whipped cream for a fresher taste.
- Ensure to chill the cake for at least one hour to set the pudding and improve flavor and texture.
- Storing leftovers covered in the refrigerator will keep the cake fresh for up to 3 days.
