Oreo Poke Cake
Oreo Poke Cake is easily made using a box cake mix as the base, then filled with pudding and topped whipped cream and crushed cookies.
Servings: 15 2 ½ inch x 3 inch slices (9 x 13 baking dish)
Calories: 307kcal
Ingredients
- 15.25 ounce box chocolate fudge cake mix prepared as directed on box
- 4.2 ounce Oreo cookies ‘n creme instant pudding mix
- 2¼ cups cold whole milk
- 14 ounce container whipped fluffy white frosting
- 10 Oreo cookies
Instructions
- Bake cake according to package directions. Once the cake has finished baking, allow it to cool for 15 minutes.
- Using the rounded handle of a wooden spoon, poke holes into the cake. Space the holes about 1 inch apart.
- Add the pudding mix to a medium-sized mixing bowl. Whisk in the cold milk, and continue to mix just until the pudding begins to thicken.
- Quickly spoon the pudding into the individual holes until they are filled. Once the holes are filled, spread the remaining pudding on top of the cake. Chill in the refrigerator for 2 hours.
- Transfer the whipped frosting to a heat-safe bowl. Heat in the microwave for 10 seconds. Stir the frosting. Using a silicone spatula or an offset spatula, spread over the pudding layer.
- Just before serving, break the Oreo cookies in half and then half the halves. Sprinkle the broken cookies over the frosted cake. Slice into squares and serve.
Nutrition
