Description
This Oreo Pudding Poke Cake is a deliciously moist chocolate cake filled with creamy Oreo pudding and topped with whipped topping and crushed Oreo cookies. Perfect for any celebration or a sweet treat, this easy-to-make dessert combines classic chocolate cake with instant Oreo pudding for a delightful twist that will impress your family and friends.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (Betty Crocker’s Chocolate Fudge cake mix recommended)
- Ingredients listed on cake mix box – eggs, oil, and water as required
Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or whole)
Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray to ensure easy removal of the cake later, then set the pan aside.
- Bake the Cake: Prepare the chocolate cake mix according to the instructions on the box, using the specified eggs, oil, and water. Pour the batter into the prepared pan and bake as directed, usually for about 30-35 minutes, until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool for 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the cake approximately 1 inch apart. In a medium mixing bowl, whisk together both boxes of Instant Oreo pudding mix with 3 cups of milk until the mixture is thickened and combined, about one minute. Some lumps are normal due to the Oreo bits in the pudding mix.
- Pour Pudding into Cake: Pour the prepared Oreo pudding all over the warm cake, spreading it evenly using the back of a spoon. Gently press the pudding into the holes to allow it to seep into the cake layers.
- Add Whipped Topping and Oreo Crumbles: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies on top for added texture and decoration.
- Chill and Serve: Place the cake in the refrigerator to chill for at least one hour before serving. Once chilled, cut into slices and enjoy this irresistible Oreo Pudding Poke Cake!
Notes
- For best results, allow the cake to cool slightly before poking to avoid breaking it apart.
- Use whole milk or 2% milk for a creamier pudding texture.
- Chilling the cake for longer than an hour enhances the melding of flavors and moistness.
- You can substitute the whipped topping with fresh whipped cream if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
