Oreo Poke Cake
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.
Servings: 20
Calories: 383kcal
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
- ⅓ 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 9x13 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.
Notes
Storage:
- To Store: Store any leftovers covered in the refrigerator for 3-4 days.
- 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
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