Oreo Poke Cake

5 from 2 votes

The perfect party food, this Oreo poke cake is an easy dessert that everyone loves!

Course Dessert

Cuisine American

Keyword Chocolate Poke Cake, Oreo Poke Cake, Poke Cake

Prep Time 20

Cook Time 30

Cooling Time 2

Total Time 50

Servings slices

Calories 276.4kcal

Author Blair Lonergan

1 (15.25 ounce) box chocolate cake mix, plus ingredients called for on cake mix (eggs, oil, water)
1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
2 cups cold milk
1 (12 ounce) carton frozen whipped topping (such as Cool Whip), thawed
10 Oreo cookies, crushed

Bake cake in a 9 x 13-inch pan, according to package instructions.
While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
Place cake in refrigerator to cool completely before frosting (about 2 hours).
Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.

Prepare the poke cake at least one (or even 2) days ahead of time. It just gets better as it sits in the refrigerator, giving the pudding more time to infuse and moisten the cake.

Spread the pudding into the cake while the cake is still warm. Then allow a couple of hours for the cake to cool completely before adding the topping. Cool Whip will melt if it's spread on a hot cake.

Don't add the crushed Oreos to the top of your cake until you're ready to serve. The cookies tend to get soft after a day or so in the refrigerator, so it's best to wait and add them just before slicing.

Serve each slice of this easy chocolate cake with a scoop of vanilla ice cream for a truly decadent treat!