Oreo Poke Cake (Easy Oreo Cake Recipe)
Ingredients
- 15.25 ounces chocolate cake mix (432 grams (1 box))
- 1¼ cups water (284 grams)
- ⅓ cup vegetable oil (67 grams)
- 3 large eggs (150 grams)
- 8.4 ounces instant Oreo pudding mix (238 grams (2 4.2-ounce boxes))
- 3 cups milk (681 grams, at least 2%)
- 8 ounces whipped topping (227 grams, thawed (1 tub), such as Cool Whip)
- 14.3 ounces Oreo cookies* (405 grams, half crushed and half left whole (1 package))
Instructions
- 1
Bake
- 2
Preheat oven to 350°F and spray a 9x13-inch baking pan with nonstick spray. Bake cake per instructions on the box.
- 3
Cool
- 4
Transfer cooked cake to a cooling rack and let it cool 10 minutes.
10 min - 5
Poke
- 6
Use the rounded handle (diameter ¾-1 inch) of a wooden spoon or rubber spatula to poke holes in 1-inch intervals in the cake.
- 7
Whisk
- 8
In a medium bowl, whisk together dry pudding mix and milk until it just begins to thicken, approximately 1½ minutes. It should be slightly thickened.
- 9
Pour the pudding over the warm cake and specifically aim for the holes.
- 10
Spread
- 11
Use an offset spatula to spread the pudding over the entire cake. Gently push down on the pudding as you spread it over the cake.
- 12
Refrigerate
- 13
Cover the cake with plastic wrap and refrigerate until completely cool, about 1 hour.
- 14
Top
- 15
When the cake is cool, spread the whipped topping over the pudding layer.
- 16
Cover
- 17
Recover the cake with plastic wrap and refrigerate until ready to serve.
- 18
Crush
- 19
While the cake is in the refrigerator, place half (about 20) cookies in a Ziplock bag and crush them or use a food processor.
- 20
Sprinkle
- 21
When ready to serve the cake, sprinkle the whipped topping layer with the crushed and whole Oreos.
Nutrition
Per serving (based on 12 servings)
