Description
This Oreo Pudding Poke Cake is a delicious and easy-to-make dessert featuring a moist chocolate cake infused with creamy Oreo pudding, topped with fluffy whipped topping and crunchy crushed Oreos. Perfect for parties or a sweet treat any time.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (e.g., Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients listed on cake mix box – typically eggs, oil, and water
Pudding
- 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 cooking spray and set aside to prepare for the cake batter.
- Make and Bake Cake: Prepare the chocolate cake batter according to the instructions on the box, which typically involves mixing the cake mix with eggs, oil, and water. Pour the batter into the prepared pan and bake as directed until a toothpick inserted into the center comes out clean. After baking, let the cake cool for about 10 minutes.
- Poke Holes and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the warm cake, spacing them at least 1 inch apart. In a medium bowl, whisk together the two boxes of Instant Oreo pudding mix with 3 cups of milk until the mixture is combined and thickened, about one minute. The pudding may be slightly lumpy due to the Oreos in the mix.
- Pour Pudding and Add Toppings: Pour the prepared pudding evenly over the warm cake, using the back of a spoon to spread it and gently push it into the holes. Then spread the thawed whipped topping evenly over the pudding layer. Finally, sprinkle crushed Oreo cookies 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 creamy, chocolatey Oreo Pudding Poke Cake!
Notes
- Using warm cake when pouring the pudding allows it to seep deeper into the holes for better flavor infusion.
- Do not skip the chilling step; it helps to set the pudding and makes the cake easier to slice.
- This cake can be stored covered in the refrigerator for up to 3 days.
- You can substitute whipped topping with freshly whipped cream if preferred.
- For a richer pudding, consider using whole milk; 2% milk will work fine but results in slightly lighter flavor.
