Oreo Poke Cake Recipe

A plate with a piece of Oreo poke cake topped with whipped cream and cookie crumbles, garnished with a whole chocolate sandwich cookie. A fork, whole cookies, and a striped napkin are nearby on a white surface.

Learn how to make a creamy, rich, and moist Oreo poke cake that’s super easy and full of chocolatey goodness. Perfect for parties or a simple sweet treat!

Prep Time25

Cook Time25

Total Time2 50

Course: Dessert

Keyword: oreo poke cake

Servings: servings

Calories: 370.73kcal

Author: Recipe Idea Shop

Equipment

bowl
Spoon
Whisk
Baking Dish, 9x13
Straw or Wood Skewer
Cooking Spray

Ingredients

1 box Devil's Food Chocolate Cake Mix, 15.25 ounce
5.3 oz Vanilla Yogurt
¾ cup Water
⅓ cup Vegetable Oil
1 box Instant Oreo Cookies n’ Creme Pudding Mix, 4.2 ounce
2 cups Whole Milk
8 oz Cool Whip, thawed
15 Oreos, divided

Instructions

Preheat your oven to 350℉ and grease your baking dish.
Stir together the cake mix, yogurt, water, and vegetable oil until well combined, then pour into your baking dish and spread the batter out evenly.
Bake the cake for about 25-28 minutes, then let cool completely (about an hour).
Make the pudding by whisking together the pudding mix and milk, then poke holes in the cooled cake, about a ¾ -1 inch apart, with a straw, and pour the pudding on top of the cake and into the holes.
Let chill again, in the fridge, for about an hour.
Spread the thawed cool whip over the entire top of the cake and place 12 oreos on top, in the center of where each slice will be, then crush the remaining 3 oreos into crumbs and sprinkle on top.
Slice into 12 pieces and enjoy!

Nutrition