Oreo Poke Cake

5 from 5 votes

Rich chocolate cake with drizzles of cookies and cream pudding, topped with fluffy whipped cream and chopped Oreo cookies!

Prep Time20

Cook Time30

Chilling Time2

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: chocolate cake, make ahead dessert, oreo cake, poke cake

Servings: servings

Calories: 315kcal

1 box chocolate cake mix (plus ingredients needed to make the cake - check box for directions)
4.2 oz Oreo cookies and cream instant pudding mix
2 cups milk I usually use whole milk
12 Oreo cookies
8 oz container frozen whipped topping thawed

Prepare, and bake cake in a 9x13" baking pan, according to package directions.
While cake is still warm, poke holes in the cake with the end of a wooden spoon.
In a mixing bowl, whisk together pudding mix and milk. Whisk for 1 minute, until pudding just starts to thicken up.
Remove 1/2 cup of the pudding mixture and set aside. Pour remaining pudding evenly over the cake, spreading if necessary to make the pudding fill the holes in the cake. Cover cake with foil and refrigerate for at least 2 hours.
Fold the reserved pudding mixture (1/2 cup) into the thawed whipped topping, then cover and refrigerate.
When cake is cooled, spread whipped topping mixture evenly over the entire top of the cake.
Crush or coarsely chop Oreo cookies, then top cake with the cookie pieces right before serving.

You can make this cake (up to step 6) one or two days ahead. Just cover it after step 6 and refrigerate. In fact, the flavors really come together well when it sits overnight.
Top with Oreos just before serving the cake. If you put them on too early they will get soggy.
Any chocolate cake mix will work, devils food, German chocolate, or regular chocolate.