This Oreo Poke Cake Recipe features a doctored-up chocolate box cake mix and layers of Oreo pudding, whipped topping, and Oreo cookies. It’s the ultimate easy cake recipe!
Box Cake Mix, Oreo Pudding, Cool Whip, & Oreos
I love using boxed cake mixes to simplify desserts, and this Oreo poke cake recipe is one of my favorite treats. With my tips and tricks on how to make a box cake mix taste homemade, it always turns out great.
We start with Devil’s Food cake mix. Once baked and cooled, we poke holes right into the cake and top it with instant Oreo pudding. The pudding soaks into the cake, filling it with delicious flavor and keeping it moist.
Then, after a quick chill in the refrigerator, we add Cool Whip on top of the cake and finish with crushed Oreos. Easy to prepare, this Oreo pudding poke cake is perfect for birthday parties, holidays, and really any day of the week!
(Looking for more Oreo cake recipes? Try my Oreo ice cream cake and no-bake Oreo cheesecake, too!)
Recipe Ingredients
To print: see recipe card below
- 1 (15.25 ounce) box chocolate cake mix – I use Devil’s Food cake mix for a bold, chocolatey flavor, but chocolate cake mix will also work. Use any brand you like best!
- 1/4 cup flour
- 1/4 cup sugar
- 1 cup milk – Make sure to use 2% or higher for the richest taste.
- 3 eggs
- 1/3 cup butter – I always recommend using unsalted butter for baking!
- 2 (4.2 ounce) boxes Oreo-flavored Instant pudding mix
- 1 (8 ounce) tub whipped topping – Make sure it’s completely thawed.
- 1 (14.3 ounce) package Oreo cookies – I use regular chocolate Oreos, but double-stuffed work well, too!
Variations
- Use vanilla cake mix or red velvet cake mix for a different taste.
- Swap the Oreo pudding with vanilla pudding or chocolate pudding.
- Replace the Cool Whip with homemade whipped cream or cream cheese frosting.
- Use golden Oreos instead of chocolate Oreos.
Directions for How to Make Oreo Poke Cake
- Prepare: Before you begin, preheat your oven to 350 degrees Fahrenheit, and grease a 9×13 baking dish.
- Prepare the cake: Combine the cake mix, flour, sugar, melted butter, sour cream, and milk in a bowl. Use an electric mixer to mix on medium speed for two minutes.
- Bake: Transfer the cake batter to the prepared pan. Bake according to the package instructions.
- Cool: Transfer the cake to a cooling rack, and let it cool so that it is just warm to the touch but not hot. Then, use the handle of a wooden spoon to poke holes evenly across the cake, leaving space between each cavity.
- Prepare the pudding: Assemble the pudding mixture according to the package instructions. Let it rest for five minutes. Then, pour it evenly over the cake.
- Chill: Place the cake in the refrigerator for at least 30 minutes or up to one hour, letting it cool completely. Then, spread the thawed whipped topping evenly on top.
- Serve: Sprinkle the Oreos on top when you’re ready to serve and enjoy immediately.
How to Store
Cover the cake with plastic wrap, or transfer slices to an airtight container. It will stay fresh in the fridge for up to five days. I don’t recommend freezing this recipe as it’s likely to become soggy once thawed!
Tips for Success
- Add the pudding to the cake while it is slightly warm. This allows it to seep into the cake, infusing it with flavor and keeping it moist.
- Allow your Cool Whip to thaw completely before adding it to the cake. Give it a good stir before spreading.
- Crush the Oreo Cookies by hand, and add them to the cake right before serving for extra crunch.
Oreo Poke Cake
Equipment
- 2 Large mixing bowls
- 1 9×13 cake pan
- 1 Wooden spoon
Ingredients
- 1 (15.25 ounce) box chocolate cake mix – Devil’s Food is my preference
- 1/4 cup flour
- 1/4 cup sugar
- 3 eggs
- 1/3 cup butter, melted
- 1/4 cup sour cream
- 1 cup milk, at least 2%
- 2 4.2 ounces each boxes Instant Oreo Pudding mix
- 1 (8 ounce) tub of whipped topping thawed
- 1 (14.3 ounce) package Oreo Cookies
Instructions
- Preheat the oven to 350 degrees. Add the cake mix, flour, sugar, eggs, melted butter, sour cream, and milk to a mixing bowl. Mix on medium speed for two minutes.1 (15.25 ounce) box chocolate cake mix – Devil’s Food is my preference, 1/4 cup flour, 1/4 cup sugar, 1/4 cup sour cream, 1 cup milk, at least 2%, 3 eggs, 1/3 cup butter, melted
- Add cake to a 9×13 greased pan. Bake the cake for the time according to the back of the package.
- Remove from the oven and cool on a rack until the cake is warm to the touch.
- Using a wooden spoon, poke holes evenly throughout the cake.
- Next, mix the Oreo Pudding according to the package directions. Allow to sit for 5 minutes and then pour over the top of your poked holes in the cake.2 4.2 ounces
- Chill the cake for 30 minutes to 1 hour before adding whipped topping
- Remove the cake from the fridge and spread thawed whipped topping over the cake to the edges.1 (8 ounce) tub of whipped topping
- If you’re ready to serve, add Oreos now OR chill until ready to serve – adding the Oreos right before you’re ready to eat. Once ready to eat, break up the Oreos and add right over the cake. Serve immediately.1 (14.3 ounce) package Oreo Cookies
Notes
- Doctoring up a cake mix with the additional ingredients is key to taking this cake over the top
- Use the handle of a wooden spoon to add the “poke” holes into the cake.
- Add the pudding to the cake while it is slightly warm to allow it to really seep into the cake to make it extra moist.
- It is much easier to add the cool whip to the cake when you chill the cake after adding the pudding.
- Allow your Cool Whip to thaw completely before adding it to the cake. Give it a good stir before spreading.
- Crush the Oreo Cookies by hand and add right before serving for extra crunch.
- This cake can be stored in the fridge, covered, for up to 3 days for best results and taste.
Nutrition
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I can’t get over how easy and delicious this Oreo Poke Cake is! You’re going to love it!