Oreo Poke Cake
The perfect party food, this Oreo Poke Cake is an easy dessert recipe that everyone loves!
Servings 18 slices
- 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, thawed (I used Cool Whip Lite)
- 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.
Serving: 1slice | Calories: 276.4kcal | Carbohydrates: 37.5g | Protein: 3.8g | Fat: 12.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 3.2g | Cholesterol: 37.2mg | Sodium: 494.9mg | Potassium: 52.5mg | Fiber: 0.9g | Sugar: 18.7g