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Cookies and Cream Poke Cake

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. 

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cookies and cream poke cake with text

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! 

Oreo Poke Cake ingredients

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.

combine cake ingredients in mixing bowl

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. 

add crushed oreo cookies to cake batter

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.

when cake is baked poke holes in top

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. 

whisk milk and pudding mix together

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. 

pudding poured over Oreo Poke 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. 

combine frosting ingredients in mixing bowl

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

add frosting on top of cake

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

add chopped oreos on top of cake

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. 
Oreo Poke Cake bite on fork

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!

Oreo Poke Cake recipe

Cookies and Cream Poke Cake Recipe

Andrea Updyke
This cookies and cream poke cake is full of Oreo goodness in every layer! Perfect for the Oreo lovers in your life. 
5 from 1 vote

Be sure to check out my tips and tricks in the post. Scroll up to read!

Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Course Desserts
Cuisine American
Servings 15 slices
Calories 382 kcal

Ingredients
  

  • 1 box white cake mix + ingredients on back water, oil, egg whites
  • 2 cups Oreo cookies crushed
  • 2 boxes Oreo cookies & cream pudding mix
  • 3 ½ cups cold milk divided
  • 8 oz Cool Whip
  • 1 cup Oreos roughly chopped

Instructions
 

  • Spray a 9×13 pan with non-stick spray and set aside. Preheat your oven to 350°F.
  • Prepare the white cake mix according to box directions and stir in crushed cookies as the last step. Pour into 9×13 pan and bake according to cake mix box directions.
  • Once baked, allow the cake to cool. Then, poke holes throughout the top of the cake with the back of a wooden spoon handle or something similar.
  • In a large mixing bowl, whisk together 1 package of Oreo pudding mix and 2 cups of cold milk. Continue whisking for about 2 minutes. Once pudding begins to thicken, pour over the top of the cake into the holes and smooth the rest over the top of the 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 with the other package of pudding mix and 1 ½ cups cold milk. Fold in the Cool Whip and whisk to combine.
  • Spread over the top of the cake and smooth over evenly. Sprinkle chopped Oreos over the top of the cake. Enjoy!

Notes

Refrigerate leftover cake in an airtight container for up to 4 days.

Nutrition

Serving: 1sliceCalories: 382kcalCarbohydrates: 68gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 9mgSodium: 578mgPotassium: 228mgFiber: 2gSugar: 41gVitamin A: 119IUCalcium: 170mgIron: 5mg

Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.

Recipe Rating




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