Chocolate Oreo Poke Cake

Here is a chocolate poke cake just for Oreo lovers, and it’s easy too!

Do You Love Oreo Cookies?

So many people do!

This cake incorporates the cookies not only in the pudding, but for the topping as well. This cake is truly an Oreo-lover’s delight.

Two Pudding Choices

If you’re lucky enough to find Oreo Cookies and Cream instant pudding in your store, that’s the perfect thing to use. However, if you can’t find it, or don’t want to pay the price, there’s another choice.

That choice is plain vanilla instant pudding. What you need to do here is finely crush up some Oreos and fold them into the pudding. You want the consistency of the cookie crumbs to be like a coarse powder. Here’s where a Ninja or a food processor comes in handy. Out of the two appliances, I’d use the Ninja as it will produce the best end-product. But a food processor works OK too.

Poking The Holes

I’ve seen many recipes for poke cakes where they tell you to cool the cake slightly then poke the holes while the cake is still warm.

My experience with doing it that way didn’t produce good results. The cake stuck to the wooden spoon handle and seemed to tear the cake apart around each hole. I’ve found cooling the cake completely avoids these problems and produces clean, well-formed holes for the pudding to sink into.

The Recipe

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Chocolate Oreo Poke Cake

Here is a chocolate poke cake just for Oreo lovers, and it’s easy too!

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: cakes, desserts

Cuisine: American

Keyword: chocolate, chocolate oreo, oreo cookies, poke cake

Servings: 12

Calories: 284kcal

Author: Judith Hannemann

Ingredients

• 1 box regular 2-layer size chocolate cake mix plus ingredients to make the cake
• 1 package Oreo cookies & cream instant pudding mix -OR- 1 package instant vanilla pudding mix
• 6-8 Oreo cookies finely ground (if using the vanilla pudding ONLY)
• 8 oz whipped topping
• 10 Oreo cookies coarsely broken for topping.

Instructions

• Make up cake as per box directions. Let cool completely once baked.
• Poke holes about 1-inch apart on the top of the cake using the handle of a wooden spoon. Avoid making the hole all the way through the cake--about 3/4 way down is good.
• Make up the pudding per package directions. If using vanilla pudding, fold in the Oreo crumbs after beating in the milk. Pour across the top of the cake; refrigerate till pudding is set--about 30 minutes.
• Spread whipped topping on top of the cake.
• Decorate with the coarsely broken cookies.

Notes

I always use Duncan Hines cake mix.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 56g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 14IU | Calcium: 38mg | Iron: 3mg

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