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–+ servings

Oreo Poke Cake

Ines Kitchen
Oreo poke cake is the ultimate dessert for chocolate lovers who crave a moist and rich treat. This decadent cake features a dark chocolate base that is poked and filled with creamy pudding to ensure every bite is soft and flavorful. Topped with fluffy whipped cream and plenty of crushed cookies, it is an easy chilled dessert that works perfectly for parties or family gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 15
Calories 460 kcal

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

For the cleanest slices, chill overnight and garnish with fresh cookie chunks right before serving.
If you want a shortcut topping, use 1 (8-ounce) tub whipped topping and fold in 1½ cups crushed Oreos.
Whole milk makes the thickest, creamiest pudding filling.

Nutrition

Calories: 460kcalCarbohydrates: 58gProtein: 5gSodium: 360mgFiber: 2gSugar: 39gCalcium: 120mgIron: 2mg