Oreo Poke Cake Recipe
This easy Oreo Poke Cake soaks chocolate cake with pudding and tops it with whipped topping and Oreos. A make ahead crowd pleaser. Serves 8.
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Servings: 8
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
Serving: 1 | Calories: 555kcal | Carbohydrates: 68g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 851mg | Potassium: 364mg | Fiber: 2g | Sugar: 47g | Vitamin A: 219IU | Calcium: 179mg | Iron: 3mg
