Description
A delicious and easy Oreo Cookie Poke Cake that combines chocolate cake, vanilla pudding, and whipped topping with Oreo cookies.
Ingredients
Scale
- 1 package chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 2 large eggs
- 3.4 oz box instant vanilla pudding
- 2 cups cold milk
- 12 oz carton Cool Whip
- 25 Oreo cookies
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 13×9-inch baking dish with cooking spray.
- Prepare the chocolate cake batter according to package directions (using water, oil, and eggs).
- Pour batter into the prepared pan.
- Bake according to package instructions.
- While the cake bakes, whisk together the instant pudding mix and cold milk until smooth and slightly thickened.
- Once the cake comes out of the oven, use the handle of a wooden spoon to poke holes evenly across the cake.
- Slowly pour the pudding over the cake, spreading it evenly and guiding it into the holes.
- Refrigerate the cake for at least 1 hour to set.
- Crush 6–7 Oreo cookies in a zip-top bag until fine crumbs form.
- Stir the crushed Oreos into the Cool Whip.
- Spread the Oreo Cool Whip mixture evenly over the chilled cake.
- Refrigerate for another 30 minutes.
- Before serving, sprinkle additional crushed Oreos on top.
- Drizzle with chocolate syrup if desired.
Notes
- Substitute white chocolate instant pudding for a different flavor twist.
- Use sugar-free pudding if preferred.
- Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 454 kcal
- Sugar: 39g
- Sodium: 514mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 36mg
Keywords: Oreo Cookie Poke Cake, chocolate cake, dessert