Hey y’all! If you’re dreaming of a dessert that’s easy, decadent, and guaranteed to wow a crowd, this Oreo Pudding Poke Cake is exactly what you need. Each bite combines ultra-moist chocolate cake with luscious cookies and cream pudding, then finishes with billowy whipped topping and crunchy Oreo pieces. It’s perfect for birthdays, potlucks, family dinners, or just because you deserve a sweet treat. Let’s get cooking!
Why You’ll Love This Oreo Pudding Poke Cake
- Super easy to make with simple, everyday ingredients.
- Loaded with rich chocolate and creamy Oreo flavors for maximum indulgence.
- Perfect for making ahead—gets even better as it chills!
- Feeds a crowd, making it ideal for parties or gatherings.
- Customizable with endless topping and mix-in options.
Oreo Pudding Poke Cake Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 packages (3.4 oz each) instant Oreo or cookies & cream pudding mix
- 4 cups cold milk (for pudding)
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 20 Oreo cookies, crushed and divided
- Nonstick cooking spray (for pan)
How to Make Oreo Pudding Poke Cake
Step 1: Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine the chocolate cake mix, eggs, oil, and water. Mix according to package directions (about 2 minutes on medium speed) until smooth and no lumps remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
Step 2: Poke and Fill the Cake with Oreo Pudding
- Using the handle of a wooden spoon, poke holes all over the cooled cake, spacing them about 1 inch apart.
- In a medium mixing bowl, whisk together the instant Oreo pudding mixes and cold milk for 2 minutes.
- While the pudding is still pourable, pour it evenly over the entire cake, making sure to fill each hole.
- Sprinkle half of the crushed Oreos over the top.
- Refrigerate the cake for at least 2 hours to set the pudding and chill completely.
Step 3: Topping and Serving
- Spread the thawed whipped topping (Cool Whip) evenly over the chilled cake.
- Sprinkle the remaining crushed Oreos on top for extra crunch and flavor.
- Slice, serve, and enjoy the layers of chocolatey, creamy goodness!
Notes for Perfect Oreo Pudding Poke Cake
- If you can’t find Oreo pudding mix, use vanilla or chocolate and mix in extra crushed Oreos. See this guide on alternatives.
- For extra richness, drizzle chocolate syrup over the top before serving.
- Chilling the cake is essential—don’t skip this step for the best texture!
Oreo Pudding Poke Cake Variations
- Peanut Butter Oreo Poke Cake: Swirl 1/2 cup peanut butter into the filling or use peanut butter Oreos.
- Mint Oreo Pudding Poke Cake: Use mint Oreos and add a few drops of peppermint extract to the pudding.
- Red Velvet Oreo Poke Cake: Swap the chocolate cake mix for red velvet for a colorful twist.
Required Equipment for Oreo Pudding Poke Cake
- 9×13-inch baking pan
- Large mixing bowl
- Hand mixer or stand mixer
- Wooden spoon (for poking holes)
- Measuring cups and spoons
How to Store Oreo Pudding Poke Cake & Shelf Life
- Store covered in the refrigerator for up to 4-5 days.
- For best texture, keep the topping and crushed Oreos separate until just before serving if making ahead.
- Freezing is not recommended as the pudding texture may change.
Serving Suggestions and Pairings for Oreo Pudding Poke Cake
- Serve chilled straight from the fridge for the creamiest texture.
- Pair with a cold glass of milk, hot coffee, or this homemade mocha frappuccino for extra indulgence.
- Add a scoop of vanilla ice cream for an over-the-top dessert experience.
Pro Tips for the Best Oreo Pudding Poke Cake
- Use a wooden spoon handle for perfect pudding pockets throughout the cake.
- Chill for at least 2 hours (or overnight) so the flavors meld perfectly.
- For extra crunch, reserve some crushed Oreos to sprinkle on just before serving. Learn more about poke cake techniques.
Oreo Pudding Poke Cake FAQ
- Can I use homemade whipped cream instead of Cool Whip?
- Yes, homemade whipped cream can be substituted—just beat 1 cup heavy cream with 2 tablespoons sugar until stiff peaks form.
- What’s the best way to crush Oreos?
- Place Oreos in a zip-top bag and gently crush with a rolling pin for a mix of fine crumbs and small chunks.
- Can I make Oreo Pudding Poke Cake in advance?
- Absolutely! In fact, it’s even better when made a day ahead, as the flavors have more time to develop.
Prep Time: 15 minutes
Cook Time: 30-32 minutes
Total Time: About 3 hours (including chilling)
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 2 packages (3.4 oz each) instant Oreo or cookies and cream pudding mix
- 4 cups cold milk
- 12 Oreo cookies, crushed (plus more for topping)
- 2 cups whipped topping (such as Cool Whip)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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2In a large bowl, prepare the chocolate cake mix according to package instructions using eggs, oil, and water. Pour the batter into the prepared pan and smooth the top.
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3Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes.
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4Using the end of a wooden spoon, poke holes all over the cake, about 1 inch apart.
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5In a medium bowl, whisk together instant pudding mix and cold milk for 2 minutes. Let sit until just slightly thickened, then pour evenly over the cake, spreading to fill the holes.
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6Chill the cake in the refrigerator for at least 1 hour. Once set, spread whipped topping evenly over the cake and sprinkle with crushed Oreo cookies before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370 caloriescal
Protein:
4gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
54gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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