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Oreo Poke Cake

This super easy Oreo Poke Cake Recipe is perfect for your next birthday party or holiday get together!
A chocolate box cake mix is doctored up with a few simple ingredients and then topped with Oreo pudding, whipped topping, and Oreo cookies for the ultimate easy cake recipe!
Course Dessert
Cuisine American
Keyword box cake mix, cake, cool whip, oreo, poke cake, pudding
Prep Time 5 minutes
Cook Time 30 minutes
Servings 12 people
Author Kasey Schwartz
Cost 10


  • 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
  • 3 eggs
  • 1/3 cup butter
  • 2 4.2 ounces each boxes Instant Oreo Pudding mix
  • 3 cups milk at least 2%
  • 1 8 ounces tub of whipped topping thawed
  • 1 14.3 ounce package Oreo Cookies


  • Preheat the oven to 350 degrees. Add the cake mix, flour, sugar, melted butter, sour cream, and milk to a mixing bowl. Mix on medium speed for two minutes.
  • Add cake to a 9x13 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.
  • 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.
  • 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.


  • 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.