I’ve been enjoying making this Oreo Cookie Poke Cake recently. Using a box of chocolate cake mix, eggs, vegetable oil, and cold water, I blended in instant vanilla pudding with cold milk for added moisture. Topped with Cool Whip and roughly crushed Oreos, it’s a dessert that surprises with every indulgent bite.

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I was really excited to try out this new Oreo Cookie Pudding Poke Cake recipe because it’s unlike any other dessert I’ve ever made. I grabbed a 15.25 oz box chocolate cake mix, 1 cup cold water, 1/2 cup vegetable oil and 3 large eggs to whip up the cake base.

Once it came out of the oven, I poked holes in the cake and poured in a mixture of a 3.4 oz package of instant vanilla pudding mix with 2 cups cold milk. The pockets of vanilla goodness combined with the rich chocolate cake is simply amazing.

I then slathered the whole thing with an 8 oz container of thawed Cool Whip and sprinkled 16 roughly crushed Oreo cookies on top for that crunchy twist. Its mix of textures and flavors make this a dessert you have to taste to believe its decadence.

I have to say recipes like this remind me why I love experimenting in the kitchen.

Why I Like this Recipe

I like this recipe because it’s super easy to put together even when I’m in a rush. I love how the chocolate cake gets filled with creamy vanilla pudding, making every bite like a mix of flavors and textures. And honestly, topping it with cool whip and crunchy Oreos just makes it the ultimate treat for any day.

This Oreo Cookie Poke Cake is really the bomb. It’s basically a rich chocolate cake that gets a cool twist when you poke holes in it and pour vanilla pudding over, which soaks in and makes it extra moist. Then you spread a layer of cool whip on top and sprinkle crushed Oreos all over. It tastes awesome becuz you get that mix of soft, creamy, and crunchy in every bite. Its the kind of dessert that everyone loves, and i can’t get enough of it.

Ingredients

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Chocolate cake mix delivers rich flavor with refined carbs, sugar, and extra sweetness.
Instant vanilla pudding mix adds creamy texture and subtle sweetness with extra protein.
Cool Whip gives light and airy creaminess, balancing the dessert flavor and texture.
Oreo Cookies deliver crunch and chocolate taste, contributing playful sweetness and texture.
Eggs provide binding power and moisture, makin the cake tender with good stability.
Cold milk activates pudding mix, combin’ with other ingredients for a well blended moist cake.
Vegetable oil enables a soft crumb and enriches flavor while enhancing moisture.
Cold water fully hydrates the chocolate mix, assuring smooth batter and even rise.

Ingredient Quantities

15.25 oz box chocolate cake mix

1 cup cold water

1/2 cup vegetable oil

3 large eggs

3.4 oz package instant vanilla pudding mix

2 cups cold milk

8 oz container Cool Whip, thawed

16 Oreo cookies, roughly crushed

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan real well.

2. In a big bowl, mix the chocolate cake mix, 1 cup cold water, 1/2 cup vegetable oil, and 3 eggs until there are no lumps.

3. Pour the batter into your prepared pan and smooth it out.

4. Bake the cake for about 25 to 30 minutes or until a toothpick poked in the middle comes out clean.

5. Let the cake cool for about 10 minutes in the pan.

6. Meanwhile, in another bowl whisk together the
3.4 oz instant vanilla pudding mix and the 2 cups cold milk until it thickens.

7. Once the cake is cool enough, poke holes all over it using a fork.

8. Evenly pour the pudding mixture over the cake so it fills up the holes.

9. Gently spread the 8 oz of thawed Cool Whip over the top of the cake.

10. Sprinkle the roughly crushed 16 Oreo cookies on top, then chill the cake in the fridge for at least 2 hours before serving. Enjoy!

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Large mixing bowl
4. Measuring cups and a liquid measuring jug
5. Whisk or fork for mixing ingredients
6. Toothpick for testing doneness
7. A second bowl for the pudding mix
8. Spatula or butter knife for smoothing batter
9. Refrigerator for chilling the cake

FAQ

Can I make this cake ahead of time?

Yup, you can prep it a day in advance. Just keep it in the fridge and enjoy within 3 days. It tastes even better after the flavors meld together.

How do I poke the cake for the pudding?

Once the cake is out of the oven and slightly cooled, poke holes all over using a fork. This lets the pudding seep into the cake and makes it super moist.

Can I use a different whipped topping instead of Cool Whip?

Sure thing. Homemade whipped cream or any store-bought alternative works fine if you dont have Cool Whip handy.

What if I dont have Oreo cookies, can I substitute?

Absolutely. You can swap them with any chocolate sandwich cookies or even your fav cookie. Just know the overall flavor might change a bit.

How should I serve this dessert?

It’s best served chilled straight from the fridge. Perfect for casual hangouts or family dinners for a sweet treat that everyone will love.

Oreo Cookie Pudding Poke Cake Recipe Substitutions and Variations

Chocolate cake mix: Try using a devil’s food cake mix if you want a richer, fudgier taste; it works almost the same way.
Vegetable oil: You can swap in an equal amount of melted butter for a richer flavor, but it might make the cake a little denser.
Eggs: If you’re in a pinch, you can use 1/4 cup applesauce per egg as a substitute, though the texture might change a bit.
Cool Whip: Instead of Cool Whip, you can whip up some heavy cream with a little bit of sugar for a fresh and tasty alternative.

Pro Tips

1. Make sure the cake is completely cooled before you start poking holes in it so you dont end up filling a hot cake with pudding which can ruin the texture.
2. When mixing the pudding with the milk, whisk it well until it thickens; if you dont whisk long enough, you’ll get lumps and that mess up the smooth layer of pudding.
3. Be careful not to overmix your batter when combining the cake ingredients cause overmixing can lead to a dense cake instead of a light and airy one.
4. Chill the cake for the full 2 hours (or a bit longer if you can) so that all the flavors meld together and the pieces of Oreo stay crunchy instead of softing up too much.

Oreo Cookie Pudding Poke Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've been enjoying making this Oreo Cookie Poke Cake recently. Using a box of chocolate cake mix, eggs, vegetable oil, and cold water, I blended in instant vanilla pudding with cold milk for added moisture. Topped with Cool Whip and roughly crushed Oreos, it’s a dessert that surprises with every indulgent bite.

Servings

servings

Calories

390

kcal

Equipment: 1. Oven
2. 9×13 inch baking pan
3. Large mixing bowl
4. Measuring cups and a liquid measuring jug
5. Whisk or fork for mixing ingredients
6. Toothpick for testing doneness
7. A second bowl for the pudding mix
8. Spatula or butter knife for smoothing batter
9. Refrigerator for chilling the cake

Ingredients

15.25 oz box chocolate cake mix
1 cup cold water
1/2 cup vegetable oil
3 large eggs
3.4 oz package instant vanilla pudding mix
2 cups cold milk
8 oz container Cool Whip, thawed
16 Oreo cookies, roughly crushed

Directions

Preheat your oven to 350°F and grease a 9×13 inch pan real well.
In a big bowl, mix the chocolate cake mix, 1 cup cold water, 1/2 cup vegetable oil, and 3 eggs until there are no lumps.
Pour the batter into your prepared pan and smooth it out.
Bake the cake for about 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
Let the cake cool for about 10 minutes in the pan.
Meanwhile, in another bowl whisk together the
4 oz instant vanilla pudding mix and the 2 cups cold milk until it thickens.
Once the cake is cool enough, poke holes all over it using a fork.
Evenly pour the pudding mixture over the cake so it fills up the holes.
Gently spread the 8 oz of thawed Cool Whip over the top of the cake.
Sprinkle the roughly crushed 16 Oreo cookies on top, then chill the cake in the fridge for at least 2 hours before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.