Whenever I want to make a delicious cake for any occasion, I just get my trusted recipe book out and go straight to this Oreo poke cake recipe. It’s a hit in our house all year long!
This chocolate oreo poke cake never fails me and everyone always loves it, too. The oreo pudding creates a moist cake that is literally perfect. Make certain to check out my Instant Pot Oreo Cheesecake for another delicious and simple Oreo dessert!
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Delicious Oreo Poke Cake
If you love cookies and cream ice cream, get ready. It’s the same flavors but in cake form. Life is great, right? I love being able to cook up a cake that tastes like it came from the bakery each and every time.
I am 100% sure that you will love every bit of this oreo cookie pudding cake. I’m also certain that this is going to be one of your favorite poke cake recipes to make as well. It’s just that good.
Why We Love This Recipe
- There’s no denying the perfection of cake and Oreos
- It makes us crave this Air Fryer Deep Fried Oreos Recipe
Ingredients / Shopping List
Oreo Cookie Poke Cake:
- 1 package chocolate cake mix
- 1 cup water
- 1/3 vegetable oil
- 2 eggs
Homemade pudding:
- 3/4 cup sugar
- 3 TBL cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup heavy cream
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 TBL butter
- 1 8 oz package cool whip
- 20 Oreo cookie sandwich cookies
Substitutions and Additions
Vegetable oil: A healthier substitute for vegetable oil is applesauce.
Heavy Cream: The most common and fool-proof way to substitute heavy cream is by combining milk and butter. Simply combine ⅛ cup of melted butter with 6 tablespoon of milk, and you’re good to go.
Pudding: To save you all that extra time and ingredients, you can actually make an easier homemade pudding. Just get an instant pudding mix from the store and follow the directions to make it.
Equipment Needed / Helpful Tools
- Oven
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spoon
- Fridge
- Saucepan
- Baking pan
- Spatula
- Wooden spoon
- Wooden roller
How To Make Oreo Poke Cake
Step 1
Preheat the oven to 350 degrees. Prepare a 13×9 baking pan and spray the bottom with nonstick cooking spray. Set the pan aside.
Step 2
Make your cake batter according to the directions on the cake mix box. Bake according to the package directions. Place the cake on a cooling rack and let it cool down once baked.
Step 3
To make the homemade pudding, combine the sugar, cornstarch, salt, milk, and cream in a saucepan. Using a fork, stir the mixture until the cornstarch dissolves.
Step 4
Heat the milk mixture to just under a boil while occasionally stirring.
Step 5
When you see tiny bubbles forming on the sides of the pan, it’s time to temper the eggs. To temper the eggs, take 1/2 cup of the milk mixture and slowly whisk it into the egg yolks.
Step 6
Slowly add the eggs to the pudding mixture and cook for around 3 minutes or until you get the right consistency. Continue stirring. Once you get the right consistency, remove from heat.
Step 7
After removing from heat, add the vanilla and the sliced butter into the pudding mixture. Stir until butter fully melts and is well combined.
Step 8
With the handle of a wooden spoon, poke holes through the cake. Space the holes about 1 inch apart.
Step 9
Pour the pudding over the top of the cake, guiding the pudding into every hole. Make sure to spread the pudding evenly, covering all the holes in the cake.
Step 10
Place the cake in the refrigerator for at least 30 minutes.
Step 11
Take a sealable bag and put 5 Oreos inside. Using a wooden roller, crush the chocolate cookies into crumbs. Once you’re done crushing, get a mixing bowl and add the crushed Oreo cookies and 8 ozs of cool whip. Stir until well combined.
Step 12
Top the cake with the cool whip and cookie mixture. Spread it evenly on the cake using a spatula and return it to the refrigerator for another 30 minutes to let it set.
Step 13
Just before serving, grab your sealable bag again and crush the remaining 15 Oreo cookies. Sprinkle them on top of the cake evenly.
Step 14
Top the cake with a bit of chocolate syrup drizzle. It is best when served immediately, right after you pop it out of the fridge.
Add-Ins
There are endless ways to enjoy an ultimate oreo poke cake. The best part about making one is you can add anything you want. Here are a few suggestions:
- Cream cheese
- White chocolate ganache
- Vanilla/cookies and cream ice cream
- Sweetened condensed milk
Tips
- Testing for the doneness of the cake is easy. Just stick a toothpick at the center of your cake, and if it comes out clean, your cake is done baking.
- If you don’t want your cake too moist, try poking it with something smaller like a chopstick so that there is less filling inside the cake. Also, try to make the holes a little bit further from each other.
- Use a piping bag to fill in the holes if you have a hard time filling each hole evenly.
FAQs
In storing leftover cakes, transfer them into an airtight container and put them in the fridge. If you do not have an airtight container, wrap the oreo poke cake in saran wrap, making sure all areas of the cake are covered to avoid drying up.
If this is your first time hearing about poke cake with pudding and cool whip, this is a sign for you to make one! Oreo chocolate poke cake is such an easy and fun cake to do. You literally poke holes throughout the cake and fill them up with some goodies.
This is why it is essential to let everything chill in the fridge first before serving. This way, you’re sure that everything inside your Oreo cookie poke cake is well set and won’t end up in a big gooey mess.
More Cake Recipes
- White Chocolate Mint Cheesecake Fudge
- Hot Cocoa Chocolate Dump Cake
- Instant Pot Red Velvet Swirl Cheesecake
📋 Recipe
Oreo Poke Cake
Ingredients
- 1 package chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 2 eggs
Homemade Pudding Ingredients:
- 3/4 cup sugar
- 3 TBL cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup heavy cream
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 TBL butter
- 1 8 oz. cool whip
- 20 Oreo cookie sandwich cookies
Instructions
- Preheat the oven to 350 degrees. Prepare a 13×9 baking pan and spray the bottom with nonstick cooking spray. Set the pan aside.
- Make your cake batter according to the directions on the cake mix box. Bake according to the package directions. Place the cake on a cooling rack and let it cool down once baked.
- To make the homemade pudding, combine the sugar, cornstarch, salt, milk, and cream in a saucepan. Using a fork, stir the mixture until the cornstarch dissolves.
- Heat the milk mixture to just under a boil while occasionally stirring.
- When you see tiny bubbles forming on the sides of the pan, it’s time to temper the eggs. To temper the eggs, take 1/2 cup of the milk mixture and slowly whisk it into the egg yolks.
- Slowly add the eggs to the pudding mixture and cook for around 3 minutes or until you get the right consistency. Continue stirring. Once you get the right consistency, remove from heat.
- After removing from heat, add the vanilla and the sliced butter into the pudding mixture. Stir until butter fully melts and is well combined.
- With the handle of a wooden spoon, poke holes through the cake. Space the holes about 1 inch apart.
- Pour the pudding over the top of the cake, guiding the pudding into every hole. Make sure to spread the pudding evenly, covering all the holes in the cake.
- Place the cake in the refrigerator for at least 30 minutes.
- Take a sealable bag and put 5 Oreos inside. Using a wooden roller, crush the chocolate cookies into crumbs. Once you’re done crushing, get a mixing bowl and add the crushed Oreo cookies and 8 ozs of cool whip. Stir until well combined.
- Top the cake with the cool whip and cookie mixture. Spread it evenly on the cake using a spatula and return it to the refrigerator for another 30 minutes to let it set.
- Just before serving, grab your sealable bag again and crush the remaining 15 Oreo cookies. Sprinkle them on top of the cake evenly.
- Top the cake with a bit of chocolate syrup drizzle. It is best when served immediately, right after you pop it out of the fridge.
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
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