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You are here: Home » Recipes » Dessert » OREO Poke Cake

OREO Poke Cake

Dessert

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Pinterest collage image, reads: OREO Poke Cake, easy recipe!

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.

Square slice of OREO Poke Cake topped with Cool Whip and pieces of OREO cookies. Whole OREO cake in 9 x 13 baking dish behind plate.

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!

Square piece of OREO pudding poke cake being removed from pan with a spatula

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 another delicious OREO cookie recipe try these cookies and cream cinnamon rolls.

Ingredients

Ingredients on countertop: bag of chocolate cake mix, pile of OREO cookies, tub of Cool Whip, 3 eggs, measuring cup filled with milk, measuring cup of oil, and bag of OREO pudding mix

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.

OREO Poke Cake topped with Cool Whip and crumbled OREO cookies

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.

Step-by-Step Directions

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.

handle of wooden spoon poking holes 1 inch apart in chocolate cake

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.

Pudding being spooned on top of poke cake

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.

Oreo poke cake in glass casserole baking dish

PRO TIP: The longer the cake sits the better it gets. Make it a day ahead and let it chill overnight if possible.

Storage

Stove covered in the refrigerator for up to three days.

Plate slice of OREO cookie chocolate cake with Cool Whip topping

Make Ahead

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!
  • Pineapple Angel Food Cake – only 2 ingredients!
  • Chocolate Cherry Dump Cake
  • Ricotta Cake
  • Pistachio Pudding Icebox Cake – reader fave!

OREO Poke Cake topped with Cool Whip and pieces of OREOs

OREO Poke Cake

An easy OREO poke cake recipe packed with delicious cookies and cream flavor.
4.70 from 20 votes

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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 12 servings
Calories: 380kcal
Author: Jaclyn Shimmel
Prevent your screen from going dark

Ingredients

  • 1 box chocolate chocolate cake mix + water, eggs, & oil as called for on the box
  • 1 4.2 oz box OREO cookies and cream instant pudding
  • 2 cups milk
  • 1 8 oz tub of Cool Whip, thawed
  • 10 OREO cookies

Instructions

  • 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.

Notes

Stove covered in the refrigerator for up to three days.
To make ahead, prepare the cake up through adding the Cool Whip, cover with plastic wrap, and refrigerate for 1-2 days. Top the cake with crumbled/shopped OREO cookies just before serving so that they don’t become soggy.

Nutrition

Calories: 380kcal

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.

DID YOU MAKE THIS RECIPE?Please rate the recipe and leave a comment on the blog or share on social media and tag @crayonsandcravings!
Pinterest collage image, reads: OREO Poke Cake, easy recipe!

This recipe was shared on The Weekend Potluck.

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By Jaclyn Shimmel | 08/20/2021
Filed Under: Dessert, Recipes Tagged With: Cake, cake mix

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