There’s Oreo flavor packed in every bite of this chocolate Oreo poke cake! The creamy filling is made with a simple pudding mix that perfectly compliments the cake’s texture.

This oreo poke cake is a decadent dessert that combines the classic flavors of chocolate cake and cookies and cream. This dessert starts a rich chocolate cake base, with holes poked into the cake with a wooden skewer. An Oreo pudding filling is then poured over the cake to add extra moisture and flavor.

After it’s cooled, add an oreo pudding & whipped cream topping, and crushed oreo cookies to create a drool-worthy cake. This deliciously rich and indulgent cake is perfect for any Oreo lover!

About this Oreo Poke Cake Recipe:

Flavor: There is cookies and cream flavor in every bite of this cake.
Texture: A soft, moist cake with a creamy filling and light, whipped topping.
Method: This cake is baked using a 9×13 pan and uses cake mix and pudding mix to keep things simple.

Where did Poke Cake get its name?

A poke cake is a type of dessert that involves poking holes into a baked cake and filling those holes with pudding, Jello, or fruit syrups. The holes are usually made using a fork or a wooden skewer.

Once the holes are made, the filling is poured over the cake, infusing the cake with extra flavor. The cake is then chilled to allow the filling to set and the flavors to meld together.

What is the best way to poke holes in a poke cake?

It is best to use a wooden skewer or the end of a spoon to poke holes in a poke cake, about one inch apart. This way, the pudding filling will create pockets of flavor instead of making your cake too soggy.

chocolate cake showing holes poked in it

Why is my poke cake soggy?

Typical poke cake can become soggy for a few different reasons:

Your poke cake filling is too liquidy. If you don’t want your cake to be soggy, make sure you use a pudding-based filling that your cake won’t absorb too quickly.
There are too many holes in your poke cake. If you keep your holes larger and more distanced, as pictured above, you will create pockets of filling instead of a soggy cake.
The cake needs to be cooled properly. Poke cake needs to be refrigerated and covered properly at all times in order to keep the filling and topping from melting since it contains cream.

Key Ingredients

Double stuff Oreo cookies: You’ll need 2 rows of crushed oreos for this recipe.
Chocolate cake mix: We use a 15.25 ounce box.
4 cups of milk: You’ll use 4 cups of 2% milk in varying parts for this recipe.
3 large eggs
⅓ cup vegetable oil
2 boxes of Oreo Cookies ‘n Creme Instant Pudding: You’ll use two 4.2 ounce boxes – one for the filling and one for the topping!
8 ounces Cool Whip/whipped topping

an oreo poke cake in a cake pan with some pieces missing

How to Make Oreo Poke Cake

Make the cake base: Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In the bowl of a stand mixer (or use a hand mixer), mix the cake mix, milk, eggs and oil for 2 minutes, scraping the sides of the bowl as needed. Fold in one cup of crushed Oreo cookies. Pour the cake batter into the prepared pan.
Bake for 21-26 minutes or until the center of the cake bounces back when you touch it.
Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake with the thin end of a wooden spoon.
Make the filling: While the cake is cooling, prepare the filling. In a medium bowl, whisk together 1 box of Oreo pudding into two cups of milk.
Make the frosting: In a large bowl, whisk together the pudding and milk until well blended. Fold in the Cool Whip.
Assemble the cake: Spread the pudding filling over top the cake, pressing lightly to fill the holes with pudding.
Sprinkle about 1 cup of crushed Oreo cookies. Spread the frosting overtop the Oreos.
Top with the remaining crushed Oreos and drizzle with chocolate syrup.

Recipe Variations

Don’t have the same ingredients? You can still make a version of this cake, and it will be just as delicious!

Use a different type of cake mix for your base. Really, what matters is the size of your cake mix box (15.25 ounces) to make sure the cake bakes properly. Use a white cake, yellow cake, or even red velvet cake mix to get similar results.
Use a different pudding. If you have an off-brand or sugar-free version of this pudding, it should still turn out similar to this recipe. Or, if you’d prefer a different flavor other than Oreo, you can always swap out for your favorite pudding flavor.

Storage Instructions

Room temperature: This cake needs to be stored in the refrigerator or freezer any time it is not being served.
Refrigerator: Store this cake in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 5 days.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw in the fridge for 2-3 hours before eating.

Oreo Poke Cake

5 from 1 vote

There's Oreo flavor packed in every bite of this chocolate oreo poke cake! The creamy filling is made with a simple pudding mix that perfectly compliments the cake's texture.

Servings 15

Prep Time 25

Cook Time 26

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Ingredients

1 family size package double stuff Oreo cookies with 2 lines of cookies crushed

For the cake:

1 box chocolate cake mix 15.25 ounces
1 cup 2% milk
3 large eggs
⅓ cup vegetable oil

For the filling:

1 box Jell-O Oreo Cookies 'n Creme Instant Pudding & Pie Filling Mix 4.2 ounces
2 cups 2% milk

For the topping:

1 box Jell-O Oreo Cookies 'n Creme Instant Pudding & Pie Filling Mix 4.2 ounces
1 cup cold milk
8 ounces Cool Whip Whipped Topping thawed

Instructions

Make the cake:

Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In the bowl of a stand mixer (or use a hand mixer), mix the cake mix, milk, eggs and oil for 2 minutes, scraping the sides of the bowl as needed.
Fold in one cup of crushed Oreo cookies.
Pour the cake batter into the prepared pan.
Bake for 21-26 minutes or until the center of the cake bounces back when you touch it.
Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake with the thin end of a wooden spoon.

Make the filling:

While the cake is cooling, prepare the filling. In a medium bowl, whisk together 1 box of Oreo pudding into two cups of milk.

Make the frosting:

In a large bowl, whisk together the pudding and milk until well blended.
Fold in the Cool Whip.

Assemble the cake:

Spread the pudding filling over top the cake, pressing lightly to fill the holes with pudding.
Sprinkle about 1 cup of crushed oreo cookies.
Spread the frosting overtop the Oreos.
Top with the remaining crushed Oreos and drizzle with chocolate syrup.
Store in an airtight container in the fridge.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**