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

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. 
Course Cake, Dessert
Cuisine American
Keyword oreo cake, oreo poke cake, poke cake, poke cake recipe
Prep Time 25 minutes
Cook Time 30 minutes
Fridge Time 4 hours
Total Time 4 hours 55 minutes
Servings 18
Calories 454kcal
Author Jessica - Together as Family

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.
    Step by step process photos showing how to make this cake recipe.
  • 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.
    Step by step process photos showing how to make this cake recipe.
  • 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.
    Step by step process photos showing how to make this cake recipe.
  • 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.
    Step by step process photos showing how to make this cake recipe.
  • Pour the pudding mix all over the warm cake making sure to fill the holes and even out the top with a spatula.
    Step by step process photos showing how to make this cake recipe.
  • 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.
    Step by step process photos showing how to make this cake recipe.

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

Calories: 454kcal | Carbohydrates: 58g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 571mg | Potassium: 298mg | Fiber: 2g | Sugar: 36g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 5mg