Description
A delicious Oreo Cookie Poke Cake that combines chocolate cake, creamy pudding, and whipped topping, all topped with crushed Oreos.
Ingredients
Scale
- 1 package chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 2 large eggs
- 3.4 oz box instant vanilla pudding
- 2 cups cold milk
- 12 oz carton whipped topping (like Cool Whip)
- 25 Oreo cookies, divided
Instructions
- Preheat oven to 350°F (175°C). Spray a 13×9-inch baking dish with cooking spray.
- Mix cake mix, water, oil, and eggs according to package directions. Pour batter into prepared pan.
- Bake according to package directions. Remove from oven when done.
- While cake bakes, whisk instant pudding mix with cold milk until smooth and slightly thickened.
- While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Pour pudding evenly over the cake, spreading it so it fills all the holes.
- Refrigerate for at least 1 hour to set.
- Crush 6–7 Oreos in a zip-top bag into crumbs. Fold the crumbs into the whipped topping.
- Spread the cookies-and-cream topping evenly over the chilled cake.
- Refrigerate another 30 minutes.
- Crush remaining Oreos and sprinkle over top. Drizzle with chocolate syrup if desired.
Notes
- Swap vanilla pudding for white chocolate pudding for extra richness.
- Use sugar-free pudding if preferred.
- For extra chocolate flavor, use chocolate pudding instead of vanilla.
- Best served chilled — flavors deepen overnight!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 454
- Sugar: 39g
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Protein: 7g
Keywords: Oreo Cookie Poke Cake, dessert, chocolate cake