Delicious Oreo Poke Cake topped with crushed Oreo cookies and whipped cream

Oreo Poke Cake

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Why You’ll Love This Oreo Poke Cake

This Oreo Poke Cake is rich, ultra moist, and packed with cookies-and-cream flavor in every bite. Layers of soft chocolate cake, creamy Oreo filling, whipped topping, and glossy chocolate drizzle make this dessert irresistible for birthdays, parties, and chocolate lovers.

Ingredients

For the cake:

  • 1 box chocolate cake mix
  • Ingredients listed on the box (eggs, oil, water)

For the filling:

  • 1 can sweetened condensed milk
  • 1 cup crushed Oreo cookies
  • 1 package instant cookies & cream pudding mix
  • 2 cups cold milk

For topping:

  • 2 cups whipped topping
  • Chocolate ganache or chocolate syrup
  • Whole Oreo cookies
  • Extra crushed Oreos

Instructions

  1. Bake the cake
  2. Prepare chocolate cake according to package instructions in a 9×13-inch pan.
  3. Poke holes
  4. While still warm, poke holes all over the cake using the handle of a wooden spoon.
  5. Add filling
  6. Pour sweetened condensed milk over the cake, letting it seep into the holes.
  7. Prepare pudding layer
  8. Whisk pudding mix with cold milk until thick, then fold in crushed Oreos.
  9. Layer the pudding
  10. Spread pudding mixture evenly over the cooled cake.
  11. Top it off
  12. Add whipped topping, drizzle with chocolate ganache, and decorate with Oreo cookies.
  13. Chill before serving
  14. Refrigerate at least 4 hours for best texture and flavor.

How to Serve

  • Serve chilled for maximum creaminess
  • Pair with cold milk or coffee ☕
  • Perfect for birthdays, potlucks, and holidays

Storage Tips

  • Refrigerate covered up to 5 days
  • Best served cold
  • Avoid freezing whipped topping for best texture

Tips for the Best Oreo Poke Cake

  • Use warm cake so filling absorbs better
  • Crush Oreos finely for smoother layers
  • Chill overnight for deeper flavor
  • Add hot fudge for extra decadence 🍫

Variations

  • Use vanilla cake mix for cookies & cream version
  • Add cream cheese to the pudding layer
  • Make mini poke cake cups for parties
  • Add peanut butter drizzle for a fun twist

FAQs

Why is it called poke cake?

Because holes are poked into the cake so fillings soak inside.

Can I make it ahead of time?

Yes! It actually tastes better after chilling overnight.

Can I use homemade cake instead of boxed mix?

Absolutely — any moist chocolate cake works perfectly.

Oreo Poke Cake

This Oreo Poke Cake is rich, ultra moist, and packed with cookies-and-cream flavor, making it perfect for birthdays and parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box chocolate cake mix
  • as per package Ingredients listed on the box (eggs, oil, water) Check package for exact measurements
For the filling
  • 1 can sweetened condensed milk
  • 1 cup crushed Oreo cookies Finely crushed for better texture
  • 1 package instant cookies & cream pudding mix
  • 2 cups cold milk
For the topping
  • 2 cups whipped topping Store-bought or homemade
  • to taste Chocolate ganache or chocolate syrup
  • as needed whole Oreo cookies For decoration
  • as needed Extra crushed Oreos For topping

Method
 

Baking the Cake
  1. Prepare chocolate cake according to package instructions in a 9x13-inch pan.
  2. While still warm, poke holes all over the cake using the handle of a wooden spoon.
  3. Pour sweetened condensed milk over the cake, letting it seep into the holes.
  4. Whisk pudding mix with cold milk until thick, then fold in crushed Oreos.
  5. Spread pudding mixture evenly over the cooled cake.
  6. Add whipped topping, drizzle with chocolate ganache, and decorate with Oreo cookies.
  7. Refrigerate at least 4 hours for best texture and flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 25g

Notes

Serve chilled for maximum creaminess. Pair with cold milk or coffee. Refrigerate covered up to 5 days. Best served cold. Avoid freezing whipped topping for best texture.

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