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This indulgent Oreo Poke Cake completely changed my dessert routine with its tempting mix of chocolate cake, smooth Oreo pudding, and light whipped topping. The real trick happens as the warm cake soaks up cool pudding, making pockets of velvety deliciousness in every bite.
I first whipped this up for my nephew's party as a backup sweet treat, and it was gone before anyone touched the fancy cake from the bakery. These days my family asks for it at every get-together, and I'm always up for making it since it's such a breeze.
Ingredients
- Chocolate cake mix with box ingredients: eggs, oil, water. This forms your super moist base
- Milk: 3 cups (go with 2% or whole). Makes your pudding extra smooth
- Instant Oreo pudding: 2 (4oz) packs. This gives you that amazing cookies and cream taste
- Whipped topping: 8oz container, defrosted. Adds that dreamy fluffy layer on top
- Oreo cookies: smashed for garnish. Toss on as many as you want for extra crunch
How To Make Oreo Poke Cake
- Get It Ready:
- Heat your oven to 350°F and coat a 9x13 dish with cooking spray. Mix the chocolate cake following the box instructions, measuring out the eggs, oil, and water carefully. Pour your mix into the dish and bake for the time on the box, usually about 25 to 28 minutes until a toothpick stuck in comes out with just a few crumbs.
- Make Your Holes:
- Let the cake cool for 10 minutes exactly. This timing really matters because your cake needs to be warm enough to soak up pudding but firm enough to stay together. Grab a wooden spoon and use the handle to poke holes all across your cake about 1inch apart. Push all the way down but don't scratch up your pan.
- Add The Good Stuff:
- Mix 3 cups of milk with both Oreo pudding packs for about 2 minutes. Work fast since the pudding starts to set right away. Don't worry about small lumps from the cookie bits in the mix. They add nice texture and taste great. Pour this pudding right over your warm cake, making sure it fills those holes you made.
- Cool It Down:
- Put the cake in your fridge for at least an hour so everything can set up and flavors can mix together. After chilling, spread the whole tub of thawed whipped topping across the top in an even layer. Sprinkle broken Oreo pieces on top just before you serve it so they stay crunchy. Cut with a sharp knife to show off those pretty pudding pockets.
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This cake has gotten me out of tight spots for last-minute parties for years now. My favorite memory was watching my husband who swears he doesn't like Oreos grab a third piece during our anniversary dinner. Something about the mix of soft cake, creamy pudding spots, and crunchy cookie bits on top just wins people over, even the toughest critics.
Make Ahead Tips
This Oreo poke cake gets even better after sitting in the fridge for a while. You can make it up to two days before your party if you keep it covered in the refrigerator. I suggest adding the crushed Oreos right before you serve so they stay nice and crunchy. The pudding keeps working its magic on the cake, adding moisture and flavor, which makes this perfect when you don't want to stress about dessert.
Creative Variations
While I really love this classic Oreo version, you can switch things up with tons of different flavors. Maybe try chocolate cake with mint chip pudding and Andes candies on top. Or go with vanilla cake, banana pudding and Nilla Wafers. My family goes crazy when I make red velvet cake with cheesecake pudding and golden Oreos crumbled over everything for holiday parties.
Serving Suggestions
To make it extra fancy, add a small scoop of vanilla ice cream on the side of each piece. The way the cold ice cream tastes with the room temp cake is really something special. For kid birthdays, I sometimes drizzle chocolate sauce and stick a whole Oreo into each slice. This cake tastes great with hot coffee for grown-ups or a cold glass of milk for kids.
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Storage Guidelines
Keep any leftover cake covered in your fridge for up to 5 days. It actually gets better during the first day or two as the pudding settles in and makes everything super moist. Don't try freezing this cake though, because the whipped topping will get weird and separate when it thaws out. I've found that a plastic cake container with a snap lid works best for storing it without messing up the pretty topping.
Frequently Asked Questions
- → How can I keep the cake extra moist?
Pour the warm Oreo pudding mix into the holes while the cake's still slightly warm. This helps it soak up all the moisture.
- → Can I switch instant pudding with homemade pudding?
Sure! Just make sure your homemade pudding isn’t too thick so it can sink into the poked holes effortlessly.
- → Which whipped topping works best?
Store-bought versions like Cool Whip are fine, or whip heavy cream and sugar to make your own.
- → Is this cake good to make ahead?
Yes, letting it sit in the fridge overnight enhances the taste. The longer it rests, the better the flavors meld together.
- → What are some topping swaps for Oreos?
Try mini chocolate chips, a drizzle of chocolate sauce, or even a dusting of cocoa for extra flair.