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Cookies and Cream Poke Cake is the perfect combination of chocolate cake infused with a light cream flavor, just like the classic sandwich cookie. Easy to make with a box mix, pudding, and whipped topping.
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Cookies and Cream Poke Cake recipe is a decadently light dessert with a rich chocolate flavored base filled with creamy accents of cookies n creme pudding. 

An Oreo poke cake is the perfect sweet treat for Oreo cookie enthusiasts, especially when it’s this easy to prepare using a cake mix shortcut, instant cookies and cream pudding, and plenty of classic sandwich cookie pieces!

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Oreo Cookies and Cream Poke Cake

Our Cookies and Cream Poke Cake uses a simple cake mix shortcut plus packets of instant pudding to make this cake so easy to prepare.

A basic chocolate sheet cake is baked from a box, poked and infused with pockets of cookies n cream pudding, covered with a fluffy whipped cream topping, and sprinkled with crushed oreo cookies.

Unlike a traditional poke cake that’s prepared with a sweetened condensed milk filling, this Oreo pudding poke cake recipe uses a cookies ‘n creme instant pudding mix to perfectly capture the essence of the classic cookie.

Use a wooden spoon handle (I won’t tell if you use your pointer finger!) to poke holes into the baked cake, then fill them with liquid pudding topped with crushed cookies, and cover it all with Cool Whip – now you’ve created the ultimate Oreo poke cake that’s flavored like your favorite sandwich cookie. 

Why We Love Cookies and Cream Pudding Poke Cake

  • Quick and easy to make using a box cake mix base.
  • Uses a handful of simple ingredients.
  • Moist chocolate cake, creamy filling, fluffy topping, and cookie crunch in every delicious bite.
  • Cookies & cream cake filling keeps the cake super moist.
  • It’s always fun to see pockets of pudding surrounded by soft cake.
  • Perfect for potlucks, holiday parties, or serving as a delicious dessert.
showing the inside of Cookies and Cream Poke Cake

Cookies and Cream Poke Cake Ingredients

  • Double stuf Oreos: You can substitute your favorite Oreo cookie if you want or even use a generic brand of sandwich cookie.
  • Dark chocolate cake mix: Feel free to make your cake from scratch if you have a favorite recipe.
  • Half and half: You can substitute milk or heavy cream in a pinch. Milk will make the pudding less thick while heavy cream will make it thicker.
  • Eggs
  • Vegetable oil: You can also use melted butter or another, flavorless oil such as canola or avocado oil. 
  • Oreo cookies n creme pudding mix: You can substitute vanilla pudding mix in a pinch but it won’t have the same Oreo flavor.
  • Whipped topping

Substitutions and Additions

  • Choose Your Chocolate Cake: You can use any chocolate cake mix in a pinch. I like dark chocolate because it isn’t quite as sweet which evens out the cookies a little. Try chocolate fudge cake mix, milk chocolate, or German chocolate too. I do NOT recommend using devil’s food because the colors between the cake, pudding, and the cookies in the pudding mix had a red tint and did not look like an Oreo cookie.
  • Pick Your Pudding: If you cannot find Oreo cookies ‘n creme pudding, you can also use instant vanilla pudding or instant white chocolate pudding. I do not recommend using the French Vanilla instant pudding flavor, because it is tinted yellow and will not look like an Oreo filling.
  • Customize Your Poke Cake: You can use dark chocolate Oreos, peanut butter Oreos, or any other chocolate flavor to change up your cookies and cream cake. Or you can switch to a white or yellow cake and use a golden Oreo or another flavored Oreo to make it your favorite Oreo cookie poke cake recipe.
Cookies and Cream Poke Cake on a plate
  • Deep 9×13 inch baking dish
  • Cooking spray
  • Spreading spatula
  • Plastic wrap

How to Make Cookies and Cream Poke Cake

  1. Bake The Cake: Crush Oreos and whisk the cookie pieces into the cake mix. Mix in half and half, eggs, and vegetable oil. Pour the batter into the pan and bake at 350 degrees Fahrenheit for 25-30 minutes.
  2. Poke And Pour: Poke large holes all over the baked cake. Whisk together the pudding mix half and half, then pour the liquid pudding over the warm cake.
  3. Cover The Cake: Sprinkle cookie pieces all over the top of the pudding. Spread the whipped topping in an even layer over the entire cake.
  4. Cool: Allow the cake to cool for 30 minutes to an hour, cover it with plastic wrap, and refrigerate for 1-2 hours or until ready to serve. 
  5. Serve: Garnish the top with the Oreos, either whole, roughly chopped or crushed, and serve. Enjoy!
Cookies and Cream Poke Cake collage process

Tips For Making the Best Cookies And Cream Poke Cake

  • You will know your cake is done baking when a toothpick inserted into the center comes out clean and the top bounces back when gently tapped. 
  • When poking the holes into the warm cake, be sure that you poke many large holes all over the cake. You don’t necessarily want to poke all the way to the bottom of the cake, but you do want big, deep holes so that the pudding has plenty of areas to seep into the cake.
  • To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between.
  • Don’t top the cake with the last of the Oreos until you’re ready to serve it. If you put the Oreos, or Oreo pieces, on the cake before it chills they will soften and get soggy in the fridge. To keep that crispy, crunchy texture, top the cake just before serving it. 

How to Store Cookies and Cream Poke Cake

  • To Store: Store any leftovers covered in the refrigerator for 3-4 days.
top shot of Cookies and Cream Poke Cake in a baking dish

More Easy Poke Cake Recipes

Frequently Asked Questions

How should I store my Oreo Poke Cake?

This Oreo Poke Cake needs to be stored in the refrigerator and should be well covered. It 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. Though you can freeze the cake in individually wrapped pieces you may find that the consistency and texture doesn’t hold up well to being frozen and thawed. 

How do I crush my Oreos?

I like using a knife and cutting board to chop the Oreos into various-sized pieces so that there is a variety of textures in the cake. If you want to use a rolling pin to crush the cookies instead, that works as well. You can also use a food processor but you may find you get crumbs rather than pieces so you may lose some of the texture. 

Can I make my own homemade whipped cream?

I personally like prepared whipped topping because it’s more stable and keeps well in the fridge after you’ve frosted the cake. However, you can use homemade whipped cream but the leftovers might not hold up as long.
Check out our Homemade Whipped Cream (Stabilized Recipe)!

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5 from 3 votes
Cookies and Cream Poke Cake featured image

Oreo Poke Cake

Serves — 20
Cookies and Cream Poke Cake is the perfect combination of chocolate cake infused with a light cream flavor, just like the classic sandwich cookie. Easy to make with a box mix, pudding, and whipped topping.
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes

Ingredients
  

  • 20 ounce package of double stuff Oreos divided
  • 15.25 ounce box of dark chocolate cake mix
  • 5 cups half and half divided
  • 3 large eggs
  • cup vegetable oil
  • 8.4 ounce (2 4.2-ounce) boxes Oreo cookies n creme pudding mix
  • 8 ounce tub whipped topping

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and spray a deep 9×13 inch baking pan with cooking spray.
  • Use a knife and cutting board or a rolling pin and bag to roughly chop or crush 14 of the Oreos.
  • Whisk the Oreo pieces into the cake mix in a large bowl.
  • Mix in 1 cup half and half, the eggs and the vegetable oil until well combined, about 2-3 minutes.
  • Pour the cake mix into the prepared cake pan and even 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.
  • Once the cake has finished baking, remove it from the oven and use a cupcake corer or the end of a large spoon to poke large holes all over it, about 1 inch apart.
  • Whisk together the pudding mix with the remaining 4 cups of half and half in a large mixing bowl until the pudding is smooth, except for the Oreo pieces.
  • Pour the liquid pudding over the warm cake, being sure to fill the holes and even out with a spatula.
  • Crush or roughly chop another 8 Oreos and sprinkle the pieces all over the top of the pudding on the cake.
  • Spread the whipped topping in an even layer over the cake and then allow the cake to cool for 30 minutes to an hour.
  • Once the cake has cooled slightly, cover it with plastic wrap and refrigerate for 1-2 hours or until ready to serve.
  • Before serving, remove from the refrigerator and discard the plastic wrap.
  • Garnish the top with the remaining Oreos as desired, whole, roughly chopped or crushed, and serve.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers covered in the refrigerator for 3-4 days.
Tips:
  • You will know your cake is done baking when a toothpick inserted into the center comes out clean and the top bounces back when gently tapped.
  • When poking the holes into the warm cake, be sure that you poke many large holes all over the cake. You don’t necessarily want to poke all the way to the bottom of the cake, but you do want big, deep holes so that the pudding has plenty of areas to seep into the cake.
  • To poke holes, I recommend using a large round wooden spoon handle or other similar sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between.
  • Don’t top the cake with the last of the Oreos until you’re ready to serve it. If you put the Oreos, or Oreo pieces, on the cake before it chills they will soften and get soggy in the fridge. To keep that crispy, crunchy texture, top the cake just before serving it.

Nutrition Info

Calories: 383kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 513mg | Potassium: 266mg | Fiber: 2g | Sugar: 33g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 5mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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