Oreo Cookie Pudding Poke Cake Recipe

Every time I whip up this recipe, I’m reminded why I love baking. The luscious blend of chocolate cake mix, instant vanilla pudding, and Cool Whip crowned with crunchy crushed Oreos results in a delightful Oreo Cookie Poke Cake that brings a playful twist to dessert time. Enjoy every bite!

I’ve been working on a dessert that’s become one of my absolute favorites. This Oreo Cookie Pudding Poke Cake totally blew my mind when I first made it.

Imagine a rich chocolate cake made using 1 box of devil’s food cake mix and 3 large eggs, plus a splash of 1/3 cup vegetable oil and 1/2 cup water then, perfectly poked with spots of luscious instant vanilla pudding that creates the coolest pockets of flavor. I then spread a generous layer of Cool Whip on top and sprinkled roughly crushed Oreos all over it, creating a mix of textures that is just unbeatable.

I think this creation is a modern twist on classic Oreo delights that everyone can’t seem to stop eating. It reminds me of those fun, no-fuss Oreo desserts and it’s a must try for anyone who loves a hearty and indulgent treat.

Enjoy every bite of this one of a kind treat!

Why I Like this Recipe

I love how the cake is so fudgy and moist after all those extra ingredients soak right in. There’s something so awesome about poking little holes and dribbling pudding on it that makes every bite full of flavor. I also really like the crunchy Oreos on top of the cool whip—they give the cake a fun texture that contrasts the smoothness of the pudding. And honestly, it’s pretty cool how simple the recipe is; it doesn’t take long at all and still turns out super tasty every time.

Ingredients

• Cake mix gives rich chocolate flavor and hearty carbs.

  Its not healthy but tastes yum.

• Eggs add protein and structure.

  They help make a light, tender crumb.

• Pudding mix adds creamy sweetness and moisture, making dessert extra indulgent and appealing.
• Cool Whip makes dessert airy and smooth with a comforting, creamy texture.
• Oreo cookies add crunchy texture and sweet chocolate burst, lifting every bite to delight.

Ingredient Quantities

• 1 box (15.25 oz) chocolate devil’s food cake mix
• 3 large eggs
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 tub (8 oz) Cool Whip, thawed
• 16 Oreo cookies, roughly crushed

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan real good.

2. In a large bowl, mix the chocolate cake mix with 3 large eggs, 1/2 cup water and 1/3 cup vegetable oil until it’s well combined.

3. Pour the batter into your prepared pan and spread it evenly.

4. Bake it in the oven for about 20-23 minutes or until a toothpick comes out clean.

5. Pull the cake out the oven and while it’s still warm, poke lots of holes all over using a fork.

6. Sprinkle the
3.4 oz instant vanilla pudding mix all over the cake. Make sure some of it dribbles into the holes.

7. Let the cake sit for a few minutes so the pudding mix can soak into the cake.

8. Slather the 8 oz of thawed Cool Whip evenly on top of the cake.

9. Scatter the roughly crushed 16 Oreo cookies over the Cool Whip, pressing down lightly if needed.

10. Chill the cake in the refrigerator for at least one hour before serving, then cut and enjoy.

Equipment Needed

1. Preheated oven set at 350°F
2. A 9×13 inch baking pan, greased well
3. A large mixing bowl for combining the batter
4. Measuring cups to measure 1/2 cup water and 1/3 cup vegetable oil
5. A spoon or spatula for mixing the cake batter evenly
6. A toothpick to check if the cake is done
7. A fork for poking holes in the warm cake
8. A spatula to spread the Cool Whip on top evenly
9. A knife for cutting the chilled cake into servings
10. A refrigerator for chilling the cake before serving

FAQ

Oreo Cookie Pudding Poke Cake Recipe Substitutions and Variations

• If you dont have eggs, you can use 1/4 cup applesauce or mashed banana per egg to keep the cake moist.
• Instead of water, try using the same amount of whole milk to give it a richer flavor.
• You can swap vegetable oil for melted butter in equal amounts which adds a nice richness.
• If you’re out of the instant vanilla pudding mix, you can make a quick homemade version using milk, sugar, and a bit of cornstarch or even use a chocolate pudding mix for a twist.

Pro Tips

1. When you poke holes in the cake, dont go too hard. A fork works fine but be gentle so you create just enough channels for the pudding without crumbling the cake everywhere.
2. Make sure your eggs and water are at room temperature. It might not seem like a big deal, but using chilly ingredients can mess up how evenly the batter mixes together.
3. After the cake comes out of the oven, let the pudding sit a little longer if it seems like it isn’t absorbing enough. A few extra minutes can make a big difference in how moist the cake stays.
4. Don’t skip the chilling step! Leaving the cake in the fridge for at least an hour not only helps it firm up for easier cutting but also allows all the flavors to settle in, making it taste way better.