Description
This Oreo Pudding Poke Cake is a decadent and delightful dessert featuring a moist chocolate cake infused with creamy Instant Oreo pudding. Topped with fluffy whipped topping and crushed Oreo cookies, it’s an irresistible treat perfect for any occasion.
Ingredients
Scale
Chocolate Cake
- 1 box (15.25 ounces) chocolate cake mix (e.g., Betty Crocker’s Chocolate Fudge cake mix)
- Ingredients required by cake mix box (eggs, oil, and water)
Pudding Filling
- 2 boxes (4 ounces each) Instant Oreo pudding mix
- 3 cups milk (2% or whole)
Topping
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- 6 Oreo cookies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick spray and set aside to prepare for the cake batter.
- Bake the Cake: Prepare the chocolate cake mix according to the instructions on the box, incorporating the necessary eggs, oil, and water. Pour the batter into the prepared pan and bake as directed until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for 10 minutes.
- Poke the Cake and Prepare Pudding: Using the handle of a wooden spoon or spatula, poke holes all over the surface of the warm cake, spacing them at least 1 inch apart. In a medium bowl, whisk together the two Instant Oreo pudding mix boxes with 3 cups of milk until the mixture thickens, about one minute. The pudding may be slightly lumpy due to Oreo pieces.
- Fill the Cake with Pudding: Pour the prepared Oreo pudding evenly over the warm cake, using the back of a spoon to spread it and gently press the pudding down into the holes, allowing it to soak into the cake.
- Add Whipped Topping and Crushed Oreos: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the crushed Oreo cookies on top as a finishing touch.
- Chill and Serve: Place the cake in the refrigerator and chill for at least one hour to let the pudding set and flavors blend. Slice, serve, and enjoy this delicious Oreo Pudding Poke Cake!
Notes
- Use whole milk or 2% milk for best pudding consistency.
- Make sure to poke the cake holes evenly to allow the pudding to seep through.
- Allow the cake to cool slightly before poking holes to avoid breaking the cake apart.
- For best results, chill the cake for longer than one hour to fully set the pudding layer.
- Store leftovers covered in the refrigerator for up to 3 days.
