Ingredients
-
1 box chocolate cake mix (15.25 oz)
-
1 cup water
-
½ cup vegetable oil
-
3 large eggs
-
1 (4.2 oz) box Oreo instant pudding mix (or cookies & cream)
-
2 cups cold 2% or whole milk
-
1 (8 oz) tub Cool Whip, thawed
-
10 Oreo cookies, crushed
-
Optional: Chocolate syrup for drizzling
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
Prepare the cake batter: In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
-
Bake the cake: Pour the batter into the greased pan and bake for 25–28 minutes, or until a toothpick inserted comes out with a few moist crumbs.
-
Let it cool slightly: After baking, allow the cake to cool for about 10–15 minutes. Then, use the handle of a wooden spoon to poke holes evenly across the top.
-
Mix the pudding: In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until smooth and just beginning to thicken.
-
Pour pudding over cake: Immediately pour the pudding over the warm cake, spreading evenly and allowing it to seep into the holes. Refrigerate the cake for at least 1 hour.
-
Top with Cool Whip: After chilling, spread the Cool Whip evenly over the top of the cake.
-
Add crushed Oreos and drizzle syrup: Sprinkle with crushed Oreo cookies and drizzle with chocolate syrup if desired.
-
Chill or serve immediately: Serve cold and enjoy every creamy, chocolatey bite.
Notes
-
Don’t let pudding set before pouring—this helps it fully soak into the cake.
-
Use a fork to poke smaller holes if you prefer a finer texture.
-
Make ahead: Oreo Poke Cake tastes even better after refrigerating overnight.
-
Customize it with Mint Oreos, peanut butter pudding, or Funfetti cake mix!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian