If there is one thing I love it’s an Oreo cookie. This is not up for debate. Any time I am asked what name brands I will always buy over cheaper options, it’s Oreo. That’s why our cookies and cream poke cake is full of Oreo goodness in every layer including the frosting.

This one is a must try for the Oreo lovers in your life. 

This is another shortcut recipe, because that’s how I roll. Especially in the summer months when I have much more fun things to do than sweat in my kitchen! Let’s make it!

Make a hot fudge poke cake or a strawberry poke cake when you want to try even more flavors. 

This Oreo Cake Recipe Is

• Easy dessert
• Great for a special occasion or bake sale
• Made with boxed cake mix

Ingredients Needed

Make this cake for special occasions and serve with a scoop of ice cream for a real sundae! 

Here’s what you need:

• White cake box mix – This recipe starts with a box mix. If you have a favorite homemade white cake recipe, feel free to use it instead. 
• Vegetable Oil – Added according to the box instructions. This is used to prepare the cake batter. 
• Eggs – Used in the cake mix according to the package directions.
• Water – You will use water for the cake mix as well. 
• Milk – Milk is used to thicken the pudding mix. I prefer whole milk for this recipe for the extra creaminess.
• Oreo instant pudding mix – Prepared with milk and poured over the baked cake to add flavor and moisture to this delicious cake.
• Oreo Cookies – Crushed cookies will be added into the cake batter and used to decorate the top of the cake. 
• Cool Whip – We combine Cool Whip with more pudding mix for the cake frosting. You can also use homemade stabilized whipped cream if you prefer. 

How to Make it

Full steps on how to make this easy cake are in the printable recipe card at the bottom of the post. Below is a quick visual walk through of the steps.

Preheat oven according to the boxed mix instructions and spray a 9×13 inch baking dish with non-stick cooking spray.

In a large bowl, whisk together cake mix, water, oil, and eggs until there are no lumps.

Stir in crushed Oreos to the cake batter. To crumble cookies, place in a plastic zip top bag and gently crush with a rolling pin. 

Pour cake batter into the baking pan, and bake in the preheated oven according to box directions.

Allow the warm cake to cool to room temperature, then use the handle of a wooden spoon to poke holes all over the cake.

In a large mixing bowl, whisk together one package of instant pudding mix and 2 cups of cold milk. Continue whisking for about 2 minutes. 

When it begins to thicken, pour pudding mixture over the top of the cake base into the holes and smoothing the rest over the top of the cookies and cream cake. 

Cover the cake with plastic wrap or foil and move to the refrigerator to chill for about 2 hours.

After chilling, prepare the frosting. Whisk together the other package of Oreo pudding mix with 1 ½ cups cold milk. Add the whipped topping and whisk to combine. 

Pour over the top of the cake and smooth over evenly.

Sprinkle chopped Oreos over the top of the cake and enjoy!

Recipe Variations

• For extra flavor, use a rich chocolate cake mix instead of white cake. 
• Make this Oreo poke cake recipe into cupcakes instead by following the baking instructions on the back of the box. 
• Make this cake for a holiday by using holiday colored sprinkles.
• Try using different flavors of cookies like Golden Oreos and vanilla pudding flavor. 

Storing Cake

Refrigerate – Leftover cake should be refrigerated in an airtight container. You can enjoy it for up to 4 days. 

Freezing – You can also freeze this easy Oreo poke cake in a freezer-safe container for up to 3 months. When ready to eat, thaw the cake in the fridge the night before and enjoy.

Print the Recipe Card

This easy cookies and cream poke cake recipe is great for birthday parties, weekend get togethers and more. I hope you love it!