Oreo Poke Cake
This Oreo Poke Cake layers moist chocolate cake, creamy chocolate pudding soaked right into the holes, fluffy whipped topping, and crunchy crushed Oreos. It starts with a cake mix and comes together with almost no effort, but it tastes like you fussed on it a bit. It’s a make ahead dream and the definition of a potluck crowd pleaser. Made with pantry staples, it comes together in about 40 minutes plus chilling and serves 8.
There is something about a dessert in a 9×13 pan that makes me happy. Not the tiny, fussy, highly decorated kind that takes forever and vanishes in one bite. The big, generous, comfort food kind.
When we moved to Waycross and found a church we liked, I got introduced to a bunch of these at the get togethers. Everyone brought a covered dish, and the desserts were never fancy, just easy, creative, and absolutely delicious.
Once I started collecting the recipes, I realized the secret: simple ingredients, minimal effort, and they disappear before you could blink. I learned real fast to get in line early, or just make a second one to keep at home.
This Oreo poke cake is exactly that kind of dessert. Moist chocolate cake with pudding soaked into every hole, a fluffy whipped topping, and a bunch of crunchy crushed Oreos.
It starts with a cake mix shortcut, so it’s super easy, but it disappears like you worked all day.
More Potluck Desserts
- Cherries in the Snow – vintage creamy no bake cherry dessert
- Chocolate Lasagna – layered no bake creamy chocolate dessert
- Pineapple Pretzel Salad – sweet and salty tropical dessert salad
- Cherry Dump Cake – four ingredients, gooey and effortless
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cake Mix – Use your favorite chocolate cake mix. I love the chocolate fudge one for extra chocolate flavor.
Pudding – Instant pudding only, not the cook and serve stuff, so it thickens up right for pouring into the holes. Sugar free works too if you prefer but don’t see why since it’s dessert 😉
Oreos – Regular Oreos are delicious, but I’m partial to Double Stuf for the extra cream filling. Crush them for the topping.
Whipped Topping – Use a frozen one like Cool Whip, or make homemade whipped cream. Skip the canned spray kind, since it won’t hold up on top of the cake.
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How To Make Oreo Poke Cake
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray. In a large bowl, combine the cake mix, eggs, vegetable oil, and water.
- Pour the batter into the dish. Bake 25 to 30 minutes, until done. Remove and let the cake cool for about an hour.
- Using the handle of a wooden spoon, poke holes all over the cake, about every inch. Whisk the milk and instant pudding mix in a medium bowl until thickened and smooth.
- Pour the pudding over the cake and spread it evenly, pressing it down into the holes so they fill.
- Cover and refrigerate at least an hour. Spread the thawed whipped topping over the cake and top with crushed Oreos.
- Drizzle with chocolate syrup if you like, then slice and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Because of the milk and whipped topping, this cake has to stay refrigerated. Store leftovers covered or in an airtight container for up to 5 days.
Make Ahead: This is a great make ahead dessert since it needs to chill anyway. If you’re making it well ahead, leave the crushed Oreos off until serving so they stay crunchy instead of going smushy.
Topping Tip: Add the Oreos and chocolate drizzle right before serving for the freshest look and best crunch.
Freezer: Not recommended. The whipped topping and pudding don’t hold up after thawing.
Variations
Vanilla Version: Swap in vanilla cake mix, vanilla pudding, and Golden Oreos.
Chocolate Peanut Butter: Chocolate cake mix, white chocolate pudding, and peanut butter Oreos.
Samoa Style: Devil’s food cake mix, coconut cream pudding, and caramel Oreos. This is my FAVORITE!
Extra Cookie: Chocolate cake mix, cookies and cream pudding, and Double Stuf Oreos for maximum Oreo.
Mocha: Sprinkle instant espresso powder into the cake mix and use java chip Oreos.
What Is a Poke Cake?
A poke cake is exactly what it sounds like. You bake a cake, poke holes all over the top, and pour something into those holes so it soaks all the way through.
This time, that something is chocolate pudding. Pour it over the holes when it’s almost set so it sinks into the holes. It keeps the cake super moist and adds more chocolate flavor.
Poke cakes are popular because they’re easy, they’re impossible to mess up, and that pudding filling makes even a boxed cake mix taste even better.
The bigger the holes, the more filling gets in, so use a spoon handle that’s at least 1/2 inch across.
Frequently Asked Questions
Instant pudding, not cook and serve. It thickens quickly and pours into the holes just right. Sugar free instant works too if you want to cut the sugar.
Yes, and it’s a great make ahead dessert since it has to chill anyway. Leave the crushed Oreos off until serving so they stay crunchy.
Use a spoon handle at least 1/2 inch in diameter, poked about every inch. Bigger holes let more pudding soak in, which is the whole point.
Thin it with a little extra milk until it’s pourable enough to run into the holes, but not so thin that it soaks into the whole cake and makes it soggy.
Up to 5 days in the fridge, covered. It has to stay refrigerated because of the pudding and whipped topping.
Absolutely. Just avoid the canned spray kind, which deflates and won’t hold up as a topping. And make sure your homemade stuff has a stabilizer like cream of tartar.
Recipe Tips & Tricks
- Spray the dish before adding the batter so the slices lift out cleanly later.
- Use a spoon handle at least 1/2 inch across so the holes are big enough for the pudding.
- Thin the pudding with a splash of milk if it’s too thick to run into the holes.
- Let the cake cool fully before poking and adding the pudding.
- Add the Oreos and chocolate drizzle right before serving so they stay crunchy.
This Oreo Poke Cake recipe is rich, creamy, and always the first dessert gone at any gathering. Make one for your next potluck, and maybe a second one to keep at home!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Oreo Poke Cake Recipe
Ingredients
- 13.25 ounces chocolate cake mix use your favorite brand
- ½ cup vegetable oil
- 7.8 ounces instant chocolate pudding mix 2 boxes
- 1 cup water
- 2 cups milk make sure it's cold
- 8 ounces whipped topping thawed
- 3 large eggs
- Oreo cookies crushed for garnish
- chocolate sauce for garnish
Instructions
- Prepare a 9×13 baking dish with non stick spray and set aside. Preheat oven to 350F.
- In a large bowl, combine the cake mix, eggs, vegetable oil and water.
- Pour the batter into the baking dish.
- Bake for 25-30 minutes or until done.
- Remove the cake from the oven and let cool for about an hour.
- Using the handle of a wooden spoon or other utensil, poke holes in the cake. I do about every inch or so.
- To make the pudding, combine the milk and pudding mix in a medium sized bowl. Whisk until thickened and smooth.
- Pour over top of the cake and spread evenly, making sure to press the pudding down into the holes in the cake.
- Cover and refrigerate for at least an hour.
- Spread the thawed whipped topping over the cake and top with crushed Oreos.
- Drizzle chocolate syrup on top if you prefer and enjoy!
Notes
- Spray the dish before adding the batter so the slices lift out cleanly later.
- Use a spoon handle at least 1/2 inch across so the holes are big enough for the pudding.
- Thin the pudding with a splash of milk if it’s too thick to run into the holes.
- Let the cake cool fully before poking and adding the pudding.
- Add the Oreos and chocolate drizzle right before serving so they stay crunchy.
Nutrition
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