Since I started sharing poke cakes many years ago here on The Country Cook, they have been some of my most popular recipes. And for good reason! They are easy to make but aren’t your usual cake and frosting recipes. Poke cakes have a little surprise inside! I created this Oreo Poke Cake recipe by accident in 2011 when I went to the store to get a vanilla pudding to make with this cake and found the Oreo Pudding Mix. It ended up being the best happy accident! Everyone now absolutely loves this cake!
Frequently Asked Questions:
Just use a vanilla pudding and add finely crushed Oreos on top of the pudding after you’ve pushed it down into the cake holes.
Cake mix sizes have definitely changed over the years! When I first shared this recipe back in 2011, cake mixes were a standard 18.25 ounces. Then they dropped to 15.25 ounces, and now some brands have gotten even smaller.
As of writing this, Duncan Hines and Pillsbury cake mixes are 15.25 ounces, while Betty Crocker’s cake mix is 13.25 ounces.
For this recipe, I recommend using a 15.25-ounce box (like Duncan Hines or Pillsbury) simply because it gives you a little more cake. However, the recipe will still work with a 13.25 ounce box of cake mix. Your cake may just be slightly thinner.
Because each brand calls for different amounts of eggs, oil, and water (and some use whole eggs while others call for egg whites), be sure to follow the instructions on the back of the specific box you’re using for those ingredients.
You certainly could but just remember that homemade whipped cream doesn’t stay stabilized for as long as Cool Whip.
Of course. You can really switch this recipe up and have a lot of fun with the flavors. Mint Oreos would be delicious!
Because of the pudding and whipped topping, this cake needs to be stored (covered) in the refrigerator for up to 3 days. It can also refrozen for up to 3 months.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chocolate cake mix – use your favorite chocolate cake mix. I think Chocolate Fudge or Devil’s Food work the best.
- ingredients needed to make cake (eggs, oil and water) – you are going to use the amounts given on the back of the cake mix box.
- Instant Oreo pudding mix – see my frequently asked questions above if you cannot find the Oreo pudding mix.
- milk – I think you get the best results with 2% or higher fat milk.
- whipped topping – you don’t have to use the Cool Whip brand – the store brand works just fine. You just need to make sure you thaw it in the refrigerator before use (since it is frozen when you purchase it.)
- Oreo cookies – again, this does not have to be name brand Oreo cookies. You can use the copycat store brand version.
How To Make Oreo Poke Cake:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray. Make cake mix according to package directions. Bake cake according to time given on the back of the box. When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding. Whisk for about 1-2 minutes until pudding just starts to thicken. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding. Pour pudding mixture over warm cake, making sure to aim for the holes.
Spread it out with a spoon and gently push down on the pudding to help get it into the holes. Spread whipped topping on top of pudding layer. Then put the cake in the refrigerator to allow it to cool completely (about an hour).
When ready, crush about 6-8 Oreo cookies (I just put them in a Ziploc bag and bang at it with my rolling pin). Sprinkle the top of the cake with the crushed Oreos.
Slice and serve! Keep cake refrigerated.
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