Packed with delicious cookies and cream flavor, this delicious OREO poke cake recipe is easy to make with boxed cake mix, instant pudding, and Cool Whip.
When it comes to easy cake recipes, poke cakes such as Strawberry Jello Poke Cake, Lemon Poke Cake, Baileys Irish Cream Poke Cake, and this OREO poke cake are a few of my favorites. They only call for a few simple ingredients and are super simple to prepare.
Plus, they look amazing which makes them perfect for parties and celebrations. And they taste so delicious that no one will know you used a boxed cake mix!
This OREO pudding poke cake recipe takes a light and fluffy chocolate cake, infuses it with cookies and cream pudding and tops it with creamy Cool Whip and OREO cookie crumbles.
If you are a Snickers-lover like I am be sure to try my Snickers poke cake recipe too!
The result is a moist and flavor-packed cookies and cream cake that will be a hit with OREO lovers, cookies and cream fans–basically anyone who loves a yummy dessert. For more delicious OREO cookie recipes try this easy 4-ingredient OREO cookie fluff or these cookies and cream cinnamon rolls.
You will need:
- Chocolate cake mix – plus water, eggs, and oil as called for on the box
- OREO Instant Pudding Mix
- Milk – use whole or 2% for best results
- Cool Whip – thawed overnight in the fridge
- OREO cookies – we use about 10 but you can use more or less if desired.
(full printable recipe including measurements are in recipe card below)
PRO TIP: Any chocolate cake mix will work for this recipe. I like Devil’s food or chocolate fudge but feel free to choose your favorite.
Variations and Substitutions
- Pudding – Can’t find OREO pudding? Use vanilla or white choclate pudding instead and stir in a few crumbled OREO cookies.
- OREO Cool Whip – Crush a couple OREO cookies and fold them into the the Cool Whip for even more OREO cookie flavor.
- Whipped Cream – Can’t get your hands on any Cool Whip? You can top your OREO cake with homemade whipped cream. Just keep in mind that whipped cream doesn’t keep as well as Cool Whip does so you will want to wait until just before serving.
- Sugar Free – Use sugar free cake mix, pudding mix, and whipped topping for a sugar-free OREO cake.
Prepare cake mix in a 9 x 13-inch pan as directed on the instructions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
Poke holes throughout the top of the warm cake, roughly 1 inch apart.
PRO TIP: The handle of a wooden spoon or spatula is the perfect size for poking holes in a poke cake. However, if you don’t have one on hand you can use a chopstick or even a large serving fork instead.
Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour.
Top cake with an even layer or Cool Whip.
Chill until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
PRO TIP: The longer the cake sits the better it gets. Make it a day ahead and let it chill overnight if possible.
Stove covered in the refrigerator for up to three days.
This easy OREO cake is perfect for making ahead because it actually tastes better the day after it is prepared. The pudding really soaks up into the cake and makes it as moist and decadent as possible.
To make ahead, simply prepare the OREO cake up through the final step, cover with plastic wrap, and refrigerate for 1-2 days.
Keep in mind that you should wait until just before serving to top the cake with crumbled/shopped OREO cookies so that they don’t become soggy.
More Must-Try Easy Cake Recipes
- No-Bake Eclair Cake
- Crazy Cake – a vintage cake recipe is made without any eggs, milk, or butter!
- 2 Ingredient Pineapple Angel Food Cake – so easy!
- 3 Ingredient Cake with Cherry Pie Filling
- Ricotta Cake
- Pistachio Pudding Icebox Cake – reader fave!
OREO Poke Cake
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- 15.25 ounce chocolate cake mix, + ingredients called for on box
- 4.2 ounce OREO cookies and cream instant pudding
- 2 cups milk
- 8 ounces Cool Whip, thawed
- 10 OREO cookies
- Prepare cake mix and bake in a 9 x 13 inch baking pan according to the directions on the box. Allow the cake to cool for 15 minutes after removing it from the oven.
- Meanwhile, prepare the pudding mix by whisking it together with the milk until smooth. Set aside.
- Using the handle of a wooden spoon, poke holes throughout the top of the cake (roughly 1 inch apart).
- Use a spatula to spread the pudding over the cake, gently pushing it down into the holes as much as possible. Place cake in the fridge to chill for at least 1 hour.
- Top with an even layer of Cool Whip.
- If serving immediately, top with OREOs, slice, and serve. If serving later, cover with plastic wrap and refrigerate until ready to serve. Top with crushed and/or cut OREO cookies just before serving.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
This recipe was shared on The Weekend Potluck.