Oreo Poke Cake
This Oreo Poke Cake recipe is an easy yet indulgent dessert. Just prepare the cake per the package and jazz it up with pudding, crushed Oreos, and chocolate!
Servings: 28 slices
Calories: 200kcal
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 2 3.9 ounce Instant Oreo pudding mix
- 2 cups cold milk
- 1 8-ounce container whipped topping
- 12 Oreos crushed
- Optional: Chocolate Syrup for garnish
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
- Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
- In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
- Pour pudding over cake and spread evenly.
- Refrigerate for one hour.
- Spread the whipped topping over the pudding layer.
- Top with crushed oreo’s and serve.
Video
Notes
- Get creative with your presentation and add more toppings, such as chocolate sauce, caramel sauce, sprinkles, or candy bar pieces.
- Store this poke cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 4 days.
- Pour the pudding mixture directly over the cake after mixing it, so it can soak into the holes before it thickens.
Nutrition
Calories: 200kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 228mg | Potassium: 135mg | Fiber: 1g | Sugar: 12g | Vitamin A: 81IU | Calcium: 69mg | Iron: 2mg