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creamy oreo poke cake piece on a white board
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4.60 from 76 votes

Oreo Poke Cake (Easy Oreo Cake Recipe)

This creamy Oreo Poke Cake recipe is one of our favorite easy and delicious cakes to throw together. This moist and flavorful cookies and cream cake is layered with chocolate cake, Oreo pudding, cool whip, and crushed Oreos!
Prep Time15 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 pieces
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x13 Baking Pan
  • Food Processor (optional)

Ingredients

  • 15.25 ounces chocolate cake mix 432 grams (1 box)
  • 1¼ cups water 284 grams
  • ⅓ cup vegetable oil 67 grams
  • 3 large eggs 150 grams
  • 8.4 ounces instant Oreo pudding mix 238 grams (2 4.2-ounce boxes)
  • 3 cups milk 681 grams, at least 2%
  • 8 ounces whipped topping 227 grams, thawed (1 tub), such as Cool Whip
  • 14.3 ounces Oreo cookies* 405 grams, half crushed and half left whole (1 package)

Instructions

  • Preheat oven to 350°F and spray a 9x13-inch baking pan with nonstick spray. Bake cake per instructions on the box.
    15.25 ounces chocolate cake mix, 1¼ cups water, ⅓ cup vegetable oil, 3 large eggs
    Boxed chocolate cake ready for the oven.
  • Transfer cooked cake to a cooling rack and let it cool 10 minutes.
  • Use the rounded handle (diameter ¾-1 inch) of a wooden spoon or rubber spatula to poke holes in 1-inch intervals in the cake.
    Chocolate cake with holes in it for a poke cake.
  • In a medium bowl, whisk together dry pudding mix and milk until it just begins to thicken, approximately 1½ minutes. It should be slightly thickened.
    8.4 ounces instant Oreo pudding mix, 3 cups milk
    Pudding for Oreo Poke Cake.
  • Pour the pudding over the warm cake and specifically aim for the holes.
    Pudding poured over the poke cake.
  • Use an offset spatula to spread the pudding over the entire cake. Gently push down on the pudding as you spread it over the cake.
  • Cover the cake with plastic wrap and refrigerate until completely cool, about 1 hour.
  • When the cake is cool, spread the whipped topping over the pudding layer.
    8 ounces whipped topping
    Whipped topping on poke cake.
  • Recover the cake with plastic wrap and refrigerate until ready to serve.
  • While the cake is in the refrigerator, place half (about 20) cookies in a Ziplock bag and crush them or use a food processor.
    14.3 ounces Oreo cookies*
    Crushed Oreo cookies.
  • When ready to serve the cake, sprinkle the whipped topping layer with the crushed and whole Oreos.
    Placing Oreo cooking crumbs on top of poke cake.

Video

Notes

*This cake can be made up to 1 day ahead if covered tightly and kept in the fridge. Be sure not to add the Oreo cookies until ready to serve.

Nutrition

Serving: 1piece | Calories: 537kcal | Carbohydrates: 76g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 610mg | Potassium: 330mg | Fiber: 2g | Sugar: 51g | Vitamin A: 182IU | Calcium: 158mg | Iron: 6mg