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.
Notes
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
- It’s best to spread the cookie pieces on top of the cake just before serving so they don’t get soggy.
- When mixing the pudding, be certain to stop mixing as soon as the pudding begins to thicken. The thicker the pudding is, the harder it will be to pour into the holes in the cake.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- 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. Be sure to poke right down to the bottom of the cake.
- You can use a candy drizzling scoop to pour the pudding into the holes.
Nutrition
Calories: 307kcal | Carbohydrates: 56g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 344mg | Potassium: 102mg | Fiber: 1g | Sugar: 40g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg
