This Oreo poke cake is what I make when I want a dessert that looks like I tried really hard… but I didn’t. It’s a soft chocolate cake, poked all over, then filled with a thick cookies-and-cream pudding that settles into every hole. After a long chill, it gets finished with a fluffy Oreo topping and plenty of cookie crumbs.
Cold, creamy, and loaded with Oreo flavor. The slices look layered and pretty, and the texture is unreal.
You can serve this for birthdays, potlucks, sleepovers, Sunday dinner, or any random Tuesday that needs a little help.
Our Best Tip: Let the cake cool for about 10 minutes before you poke it. Warm cake drinks in the pudding. Hot cake can turn the pudding thin and messy.
WHY THIS OREO POKE CAKE WORKS
Poke cake has one job: stay moist and flavorful long after it’s made. This one delivers.
The cake bakes up soft, then the pudding sinks down into the holes and turns the inside creamy. After chilling, every bite has that cookies-and-cream vibe, not just a chocolate cake with crumbs tossed on top.
And the topping? It’s light and fluffy, but it still holds up when you slice the cake. That matters. Nobody wants a dessert that turns into a puddle on the plate.
This is also a make-ahead dream. It tastes even better the next day.
WHAT IS A POKE CAKE?
A poke cake starts with a baked sheet cake. While it’s still a little warm, you poke holes all over it, then pour a filling over the top so it can sink down inside.
Those holes become little pockets of flavor. That’s why poke cake slices look so good. And why they taste even better.
For this Oreo version, the filling is instant cookies and cream pudding mixed with crushed Oreos. It pours easily, sets up in the fridge, and turns the cake into a chilled, creamy dessert that feels like more than “just cake.”
OREO POKE CAKE INGREDIENTS
You don’t need anything fancy, but a few small choices make a big difference.
You’ll need:
Cake
1 box chocolate cake mix (15.25-ounce), plus the eggs, oil, and water called for on the box
Nonstick spray (or butter), for greasing the pan
Cookies and cream filling
1 (3.4-ounce) box instant cookies and cream pudding mix
2 cups cold milk
¾ cup Oreo cookies, crushed fairly fine (so they slip into the holes)
1 teaspoon vanilla extract (optional)
Topping
8 ounces cream cheese, softened
¾ cup powdered sugar
1½ cups heavy whipping cream, very cold
12 to 16 Oreo cookies, crushed (some fine, some chunky)
Extra Oreos for garnish (halves, quarters, or crumbs)
WHY I LIKE A CREAM CHEESE WHIPPED TOPPING
You can absolutely use whipped topping from the tub. It works. It’s quick.
But when you add cream cheese and whip your own topping, you get a thicker finish that stays stable in the fridge. The cream cheese adds a little tang that plays perfectly with the sweet Oreo flavor. The topping spreads smoothly, holds its shape, and slices clean.
It also tastes like a bakery-style Oreo frosting, without being heavy.
HOW TO CRUSH OREOS WITHOUT MAKING A MESS
Oreos can go from “crumbs” to “cookie dust” fast, so crush with a plan.
For fine crumbs: Put cookies in a zip-top bag and roll with a rolling pin until mostly fine.
For chunky pieces: Crush a separate batch with your hands so you still get bigger bits.
Using both is the sweet spot. Fine crumbs flavor the filling and topping. Chunky pieces give you that cookie bite.
PRO TIP: Don’t scrape out the cream filling. Keep it. It disappears into the pudding and topping and helps the whole cake taste like Oreos, not just chocolate and crumbs.
HOW TO MAKE OREO POKE CAKE
This is simple. Bake, poke, pour, chill, top.
STEP ONE: BAKE THE CAKE
Preheat the oven to the temperature listed on the cake mix box (usually 350°F). Spray a 9×13-inch baking dish with nonstick spray.
Prepare the cake batter according to the package directions. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean.
PRO TIP: Don’t overbake. A poke cake should stay soft so it can soak up the filling. Start checking a couple of minutes early.
STEP TWO: COOL, THEN POKE
Let the cake cool for 10 minutes in the pan.
Use the handle of a wooden spoon to poke holes all over the top of the cake. Space holes about 1 inch apart.
Push nearly to the bottom, but don’t gouge the pan.
PRO TIP: Twist the spoon handle slightly as you poke. It makes smooth holes that fill evenly.
STEP THREE: MAKE THE PUDDING FILLING
In a medium bowl, whisk the pudding mix and cold milk for about 2 minutes, until thickened.
Stir in the vanilla extract (if using) and the finely crushed Oreos.
Let it sit for 2 to 3 minutes so it thickens a bit more, but stays pourable.
STEP FOUR: POUR AND SPREAD
Pour the pudding mixture evenly over the warm cake.
Use a spatula to gently spread it across the surface so it can sink into the holes. Work slowly. Give it a minute. You’ll see it settle.
STEP FIVE: CHILL
Cover the pan and refrigerate for at least 2 hours.
Overnight is even better. The cake sets up, the filling firms, and the slices look cleaner.
STEP SIX: MAKE THE TOPPING
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and beat again until creamy, scraping the sides as needed.
With the mixer on low, slowly pour in the cold heavy cream. Increase to medium-high and beat until thick and fluffy, with stiff peaks.
Fold in the crushed Oreos.
OUR RECIPE DEVELOPER SAYS
If your cream isn’t cold, it won’t whip up right. Chill the bowl for 10 minutes if your kitchen is warm.
STEP SEVEN: TOP AND DECORATE
Spread the Oreo topping evenly over the chilled cake.
Finish with extra Oreo crumbs and cookie halves on top.
Cover and refrigerate until ready to serve.
7 STEPS TO OREO POKE CAKE PERFECTION
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Bake the cake just until done.
A soft cake holds pudding better than a dry cake. -
Cool for 10 minutes, then poke.
Warm is good. Hot is trouble. -
Use a wooden spoon handle for holes.
Big holes = creamy pockets. -
Whisk pudding until thick, not stiff.
If it’s too thick, it won’t spread or sink. -
Pour slowly and spread gently.
Let gravity do the work. -
Chill long enough for clean slices.
Two hours is the minimum. Overnight is best. -
Decorate right before serving if you want crunch.
Oreos soften in the fridge. Fresh crumbs bring back that crisp texture.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This is an easy dessert to tweak.
CAKE MIX:
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Chocolate cake mix is classic.
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Devil’s food cake makes it extra rich.
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White cake mix gives a “cookies and cream” look when sliced.
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Yellow cake mix works if that’s what you have.
PUDDING:
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Cookies and cream pudding is the easiest choice.
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Vanilla pudding works too—add an extra ½ cup crushed Oreos for stronger Oreo flavor.
MILK:
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Whole milk makes the pudding thick and creamy.
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2% works fine.
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Skim milk can make a thinner filling.
TOPPING OPTIONS:
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Short on time? Use 1 (8-ounce) tub whipped topping and fold in crushed Oreos.
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Want a thicker topping? Keep the cream cheese version. It holds up best.
EXTRA FLAVOR IDEAS:
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Add mini chocolate chips to the topping.
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Drizzle chocolate syrup over the pudding layer before chilling.
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Swap regular Oreos for double-stuffed for a sweeter, creamier finish.
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Use golden Oreos with vanilla cake mix for a lighter version.
TROUBLESHOOTING THIS OREO POKE CAKE
Issue: Pudding won’t sink into the holes
Solution: The pudding set too thick. Next time, pour it sooner—after it thickens but before it fully firms. Also make sure the holes are wide enough.
Issue: Cake looks soggy on the bottom
Solution: Too many holes or holes pushed all the way through. Poke nearly to the bottom, not through the cake. Also cool 10 minutes first so the filling doesn’t run.
Issue: Topping is runny
Solution: Cream wasn’t cold, or it wasn’t whipped long enough. Use very cold cream and whip to stiff peaks. If needed, chill the topping 15 minutes, then beat again briefly.
Issue: Oreos on top turned soft
Solution: That’s normal after chilling. If you want crunch, sprinkle fresh cookie crumbs right before serving.
Issue: Cake slices look messy
Solution: Chill longer. Use a sharp knife and wipe the blade between cuts.
HOW TO SERVE
This cake is best served cold, straight from the fridge.
Slice into squares and serve as-is, or dress it up with a little extra.
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Add a drizzle of chocolate sauce
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Serve with a scoop of vanilla ice cream
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Sprinkle extra Oreo crumbs on each slice right before serving
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Add a few cookie halves on the plate for a fun finish
PRO TIP: For neat slices, wipe your knife with a damp paper towel between cuts. It makes the layers show.
WHAT TO SERVE WITH OREO POKE CAKE
This dessert is rich, so simple pairings work best.
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Cold milk
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Hot coffee or hot chocolate
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Fresh strawberries or raspberries on the side
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Vanilla ice cream
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A fruit salad for a lighter contrast
OREO POKE CAKE STORAGE
One of the best things about this cake is how well it keeps.
MAKE AHEAD:
Bake the cake, poke it, add the pudding, cover, and refrigerate overnight. Top it the next day and you’re done.
IN THE FRIDGE:
Cover the pan tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
PRO TIP: Press plastic wrap gently against the topping (not just over the pan). It helps keep the top from drying out.
IN THE FREEZER:
This cake freezes best without the whipped topping.
Freeze the cake after the pudding layer has set. Wrap tightly in plastic wrap, then foil. Freeze up to 1 month for best texture.
Thaw overnight in the fridge, then add fresh topping before serving.
OREO POKE CAKE FAQS
Can I make Oreo poke cake the day before?
Yes. It actually tastes better after a long chill because the filling sets and the cake absorbs the flavor evenly.
Do I have to use a wooden spoon to poke holes?
No, but it helps. A fork makes smaller holes, so you get less filling in each bite. A spoon handle gives you the classic poke cake look and texture.
Can I use homemade whipped cream instead of the cream cheese topping?
Yes. Whip 2 cups heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form, then fold in crushed Oreos. It’ll be softer than the cream cheese version, but still delicious.
Why did my pudding get lumpy?
Whisk the pudding mix and milk right away and keep whisking for a full two minutes. Also make sure the milk is cold.
Can I use a different pan size?
A 9×13-inch pan works best. If you use a deeper pan, the cake may take longer to bake. If you use a smaller pan, the cake will be too thick and the filling won’t spread as evenly.
How do I keep the Oreos crunchy on top?
Add a final layer of cookie chunks right before serving.
Can I turn this into cupcakes?
Yes. Bake cupcakes, poke each with a straw, spoon pudding over the tops, chill, then pipe on topping and finish with cookie crumbs.
Oreo Poke Cake
Ingredients
For the cake
- 1 15.25-ounce box chocolate cake mix, plus eggs, oil, and water called for on the box
- Nonstick spray or butter, for greasing the pan
For the filling
- 1 3.4-ounce box instant cookies and cream pudding mix
- 2 cups cold milk
- ¾ cup Oreo cookies crushed fine
- 1 teaspoon vanilla extract optional
For the topping
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1½ cups heavy whipping cream cold
- 12 to 16 Oreo cookies crushed (mix of fine and chunky)
- Extra Oreos for garnish
Instructions
- Preheat the oven to the temperature listed on the cake mix box (usually 350°F). Spray a 9×13-inch baking dish with nonstick spray.
- Prepare the cake mix according to package directions. Pour into the pan and bake until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, whisk the pudding mix and cold milk for 2 minutes until thickened. Stir in the vanilla extract (if using) and crushed Oreos. Let sit 2 to 3 minutes so it thickens slightly but stays pourable.
- Pour the pudding mixture evenly over the cake and spread gently so it flows into the holes. Cover and refrigerate for at least 2 hours (overnight is best).
- Beat the cream cheese until smooth. Add powdered sugar and beat until creamy. With the mixer on low, slowly pour in the cold heavy cream. Increase speed to medium-high and beat until stiff peaks form.
- Fold in the crushed Oreos. Spread topping over the chilled cake and garnish with extra cookies.
- Refrigerate until ready to serve. Slice into squares and wipe the knife between cuts for neat layers.
Notes
Nutrition
