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Oreo Poke Cake is both decadent and light with a rich chocolatey flavor and Oreo crumbs and Oreo pudding “poked” into the cake! This amazing dessert starts with a cake mix and then a creamy and fluffy Oreo pudding mixture gets poured into the holes. Top it off with whipped cream and more Oreo cookies. All cookies and cream lovers will adore this poke cake recipe.

If you love Oreo recipes as much as my family does then you must also check out my Oreo Cream Pie, Oreo Icebox Cake, and this Layered Oreo Dessert.

Oreo Poke Cake Recipe

If you’re a fan of that cookies & cream combo and Oreo cookies then this Oreo Poke Cake is a must make! The directions look long but trust me, this cake is as simple as mixing a chocolate boxed cake with chopped Oreo cookies, preparing the instant pudding mix, and then topping it off with whipped cream and more chopped Oreos. Because you can never have too many Oreos, right?!

I love poke cakes because you ‘poke’ holes all over the warm cake which makes plenty of room for the cookies n’ creme pudding to settle right in there.

Try these other variations on poke cake and make my Peaches and Cream Poke Cake or my Pumpkin Pie Poke Cake.

Ingredients Needed

Double Stuf Oreos – The cookies are divided in the recipe meaning that you will use some at different parts of the recipe prep. I like the double cream filling of the double stuf cookies but regular Oreos can be used if that’s what you prefer.
Dark Chocolate Cake Mix – To get that true darker color that matches the cookies & cream theme you need to use a dark chocolate cake mix. If you prefer milk chocolate, go ahead and use a milk chocolate cake mix or a chocolate fudge cake mix. The cake base just won’t be as dark to contrast the white cream part of the cake.
Half and Half – This is the only milk I recommend for this cake! You need the fat and thickness to help the pudding set and become really thick as it refrigerates with the cake.
Large Eggs
Vegetable OR Canola Oil – Either one works. I recommend using a neutral cooking oil rather than coconut oil, avocado oil, or olive oil as those will affect the final taste.
Oreo Cookies n’ Creme Instant Pudding Mix – These are the larger boxes and they are usually pretty easy to find. I usually have to try a store or two before I can find it. Not all stores carry it for some reason.
Cool Whip

How To Make Oreo Poke Cake with a Cake Mix & Oreo Pudding

Learn how to make this poke cake loaded with Oreo cookies! Be sure and read to the bottom of the post where there is a printable recipe card and a pin it button so you can save it for later. Plus lots of tips so that you can have success making this cake.

Prep : Heat oven to 350 degrees F. Spray a deep 9×13 cake pan with cooking spray. Set aside.
Cake Mix : Chop 14 Oreo cookies. Add the chocolate cake mix and chopped cookies into a large mixing bowl. Stir with a whisk to combine. Add 1 cup half and half, 3 large eggs, and the oil. Stir with a wooden spoon or rubber spatula until well combined. About 2-3 minutes of mixing.
Cake : Pour the cake batter into the prepared pan and bake for 25-30 minutes.
Holes : Immediately after removing the cake from the oven poke holes all over it, 1 inch apart, with the end of a wooden spoon or a cupcake corer.
Pudding : Whisk together the remaining 4 cups half and half and both boxes of Oreo instant pudding mix. While it’s still liquid and not thickened all the way, pour the pudding over the cake making sure to get all the holes filled.
More Oreos : Chop 8 more Oreo cookies and sprinkle them over top the pudding.
Cool Whip : Spread the cool whip over top and spread out evenly.
Fridge : Cover the pan with plastic wrap or a lid and refrigerate for at least 4 hours or up to overnight (12 hours).
Serve : Garnish the top of the cake with more chopped Oreos before serving.

Oreo Poke Cake FAQ’s

How To Store Leftover Poke Cake
- Any leftovers need to be stored in the fridge covered well with plastic wrap or a lid. The poke cake will last for 3-4 days, though the cake may begin to soak up more of the liquid and get soggy the longer it is stored in the fridge. Personally, I don’t mind the softer leftovers as it reminds me of a tres leches cake. So moist!
- You could try freezing the cake in individual slices but I think you’ll find that the consistency and texture doesn’t hold up well to be being frozen and then thawed. I don’t recommend freezing this cake.
Can I Make This Cake Ahead of Time?
- Yes! This poke cake needs refrigeration time before serving in order for the flavors to develop and the cake to get chilled before serving. This Oreo poke cake is supposed to be served chilled. The cake needs a minimum of 4 hours of chill time before serving. I prefer at least 8 hours or overnight of chill time.
- I don’t recommend making it more than 24 hours in advance. The longer the cake sits in the fridge the softer it gets, so for the ideal moist texture with tons of flavor, I recommend serving it within 24 hours of when you first make it. And then store the leftovers in the fridge for 3-4 days.
Variation Ideas
- There are so many ways to switch up this cake! Here are some ideas –
  - Cake Mix : I love the dark chocolate cake mix in this recipe because it has that darker color which matches the cookies & cream theme. You can use any chocolate based cake mix you want like milk chocolate, chocolate fudge, dark chocolate fudge, devils food cake, etc. But for that true dark cake color use a dark chocolate cake mix.
  - Instant Pudding : The Oreo cookies n’ creme instant pudding mix is the recommend pudding to use for this recipe. It really is the only way to get that classic cookies & cream flavor and look. You can always try using another instant pudding and maybe adding finely crushed Oreo cookies to it. Chocolate, vanilla, or even white chocolate pudding would all work fine but it won’t give you that classic Oreo look of the pictures above.
  - Oreo Cookies : Feel free to use any variety or flavor of Oreo cookie that you want. If you love the dark chocolate taste then use dark chocolate Oreo cookies. Or try using chocolate Oreo cookies. You can even use regular Oreo cookies instead of double stuf if you prefer.
  - Golden Oreo Vanilla Poke Cake : Try using a vanilla cake mix + Oreo pudding + golden Oreo cookies!
  - Mint Oreo Poke Cake : Try using a chocolate cake mix w/ some mint extract + Oreo pudding + Mint Oreo cookies!
  - Oreo Birthday Poke Cake : Use a funfetti cake mix + Oreo pudding + Birthday Cake Oreos and sprinkles on top of the cake!
  - Lemon Oreo Poke Cake : Use a lemon cake mix + Oreo pudding + Lemon Oreos!

Recipe Tips

Here are a few helpful tips so that you can have success recreating this poke cake recipe in your own kitchen ♥

Large Holes : When poking holes into the warm cake it’s important that you use something large in diameter. The thin fork prongs won’t work and a chopstick is still too thin. I suggest using a cupcake corer (if you have one) or the handle of a wooden spoon. You want to poke many large holes all over the cake. Make sure that they are big holes and that they are deep holes. Not all the way to the bottom of the pan deep. The goal is to give the thicker pudding plenty of places to go.
Chopped Oreo Cookies : I like to use a knife and cutting board to chop the cookies. That way you get various sizes which also equals texture in the cake. If wanted, you can place the cookies inside a Ziploc bag and use a rolling pin or a meat pounder to chop them OR you can use a food chopper. Although I don’t recommend using a food chopper/processor because they would end up in finer ground crumbs which is not ideal for this cake. You want those thicker, bigger pieces of cookie for texture.
Garnish Tip : Don’t garnish the cake with chopped Oreo cookies, or Oreo cookie crumbs, until right before serving.

More Oreo Recipes You’ll Love

Oreo Fudge – So creamy, velvety smooth, and loaded with tons of Oreo cookie chunks.
Oreo Cupcakes – A soft, homemade chocolate cupcake topped with Oreo buttercream.
Easy Oreo Dirt Cake – Kids will love this fun dessert with Oreo cookie crumb “dirt” and gummy worms.
Oreo Rice Krispie Treats – Rice Krispies + Oreo cookies is perfection.
Oreo Cookies & Cream Blondie Bars – Blondie bars with cookies & cream chocolate + Oreo chunks.
Cookies & Cream Oreo Brownies – Oreo cookies stuffed inside brownies and the frosting is melted cookies & cream chocolate bars.
Mint Oreo Fudge – So minty and cool stuffed full of Mint Oreo cookies.

A slice of cake with a fork bite taken out of the front corner to show the layers of the poke cake.

Oreo Poke Cake

Author Jessica - Together as Family

Course Cake, Dessert

Cuisine American

Prep Time 25

Cook Time 30

Fridge Time 4

Total Time 4 55

Oreo Poke Cake is both decadent and light with a rich chocolatey flavor and Oreo crumbs and Oreo pudding "poked" into the cake! This amazing dessert starts with a cake mix and then a creamy and fluffy Oreo pudding mixture gets poured into the holes. Top it off with whipped cream and more Oreo cookies. All cookies and cream lovers will adore this poke cake recipe.

Equipment

Deep 9x13 Cake Pan

Liquid Measuring Cups

Wooden Spoon

Rubber Spatula

Ingredients

▢ 1 package (20 oz) double stuf Oreos ^divided
▢ 1 box (15.25 oz) dark chocolate cake mix
▢ 5 cups half and half ^divided
▢ 3 large eggs
▢ 1/3 cup vegetable OR canola oil
▢ 2 boxes (4.2 oz each) Oreo cookies n' creme instant pudding mix
▢ 8 ounces Cool Whip ^thawed

Instructions

Preheat the oven to 350° F. Spray a 9x13 cake pan with cooking spray. Set aside.
Use a knife and cutting board to roughly chop 14 Oreo cookies.
Into a large mixing bowl, add the chopped Oreo cookies (from the 14 cookies you chopped) and the dark chocolate cake mix.
Stir with a whisk to combine.
Add in 1 cup of half and half, large eggs, and the oil. Stir with a wooden spoon or rubber spatula until it's well combined. At least 2-3 minutes of mixing.
_{* You can try using a hand mixer but you want to try to keep the Oreo cookies in larger pieces so I don't recommend using a hand mixer.}
Pour the cake batter into the prepared pan and even it out with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top bounces back when gently tapped.
Remove the cake from the oven and immediately use the end of a wooden spoon to poke holes all over the cake, about 1-inch apart from each other.
^{* You want to use something that has a larger diameter. A fork prong or chopstick end is too small. I use the end of a wooden spoon, or a cupcake corer, and it works great.}
^{* Don't poke the holes all the way to the bottom. You want them deep enough so the}^pudding^{has places to go, but you don't want the pudding to sink all the way to the bottom of the pan so don't poke all}^the^{way to the pan.}
In a mixing bowl, add the remaining 4 cups of half and half and the dry pudding mixes. Whisk together until it's combined well and slightly thicker.
^{* You don't want to let the pudding set all the way or else it will be harder to pour into all the holes. The pudding should still be easily pourable but slightly thicker than when you started mixing it.}
Pour the pudding mix all over the warm cake making sure to fill the holes and even out the top with a spatula.
Use a knife and cutting board to roughly chop 8 Oreo cookies. Sprinkle these evenly over top the pudding layer.
Spread the Cool Whip over top into an even layer. Cover the pan with a lid or plastic wrap.
Refrigerate for a minimum of 4 hours or up to overnight (12 hours) before serving.
Before serving, remove the cake from the fridge and garnish the top with additional chopped or crushed Oreo cookies.

Notes

Cake Mix : I love the dark chocolate cake mix in this recipe because it has that darker color which matches the cookies & cream theme. You can use any chocolate based cake mix you want like milk chocolate, chocolate fudge, dark chocolate fudge, devils food cake, etc. But for that true dark cake color use a dark chocolate cake mix. The dark chocolate cake also helps balance out the sweetness because it's not as sweet as milk chocolate.

Half and Half : I don't recommend substituting this ingredient. You need the fat from the milk to help the pudding thicken once it's poured into the cake. It tastes much better with the higher fat milk as well.

Leftovers : Any leftovers need to be stored in the fridge covered well with plastic wrap or a lid. The poke cake will last for 3-4 days, though the cake may begin to soak up more of the liquid and get soggy the longer it is stored in the fridge. Personally, I don't mind the softer leftovers as it reminds me of a tres leches cake. So moist! You could try freezing the cake in individual slices but I think you'll find that the consistency and texture doesn't hold up well to be being frozen and then thawed. I don't recommend freezing this cake.

Variation Ideas -

Instant Pudding : The Oreo cookies n' creme instant pudding mix is the recommend pudding to use for this recipe. It really is the only way to get that classic cookies & cream flavor and look. You can always try using another instant pudding and maybe adding finely crushed Oreo cookies to it. Chocolate, vanilla, or even white chocolate pudding would all work fine but it won't give you that classic Oreo look of the pictures above.
Oreo Cookies : Feel free to use any variety or flavor of Oreo cookie that you want. If you love the dark chocolate taste then use dark chocolate Oreo cookies. Or try using chocolate Oreo cookies. You can even use regular Oreo cookies instead of double stuf if you prefer.
Golden Oreo Vanilla Poke Cake : Try using a vanilla cake mix + Oreo pudding + golden Oreo cookies!
Mint Oreo Poke Cake : Try using a chocolate cake mix w/ some mint extract + Oreo pudding + Mint Oreo cookies!
Oreo Birthday Poke Cake : Use a funfetti cake mix + Oreo pudding + Birthday Cake Oreos and sprinkles on top of the cake!
Lemon Oreo Poke Cake : Use a lemon cake mix + Oreo pudding + Lemon Oreos!

Recipe Tips -

Large Holes : When poking holes into the warm cake it's important that you use something large in diameter. The thin fork prongs won't work and a chopstick is still too thin. I suggest using a cupcake corer (if you have one) or the handle of a wooden spoon. You want to poke many large holes all over the cake. Make sure that they are big holes and that they are deep holes. Not all the way to the bottom of the pan deep. The goal is to give the thicker pudding plenty of places to go.
Chopped Oreo Cookies : I like to use a knife and cutting board to chop the cookies. That way you get various sizes which also equals texture in the cake. If wanted, you can place the cookies inside a Ziploc bag and use a rolling pin or a meat pounder to chop them OR you can use a food chopper. Although I don't recommend using a food chopper/processor because they would end up in finer ground crumbs which is not ideal for this cake. You want those thicker, bigger pieces of cookie for texture.
Garnish Tip : Don't garnish the cake with chopped Oreo cookies, or Oreo cookie crumbs, until right before serving.

Nutrition

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