Oreo Poke Cake with Whipped Cream Frosting

My First Bite of Magic

I remember my first Oreo poke cake. The cool, creamy pudding filled every chocolate hole. The crushed cookies added a perfect crunch. It was pure joy in a baking dish. Ever wondered how to turn simple ingredients into pure magic? This cake does it every time.

A Happy Kitchen Mess

My first try was a bit messy. I poked the holes too hard. Cake crumbs mixed with the pudding. It still tasted amazing though. It reminds me that good food does not need to be perfect. The best memories often come from happy accidents.

Why This Cake Wins

Two things make this cake special. The soft cake soaks up the rich pudding. The crunchy Oreos on top give a nice contrast. Which flavor combo surprises you most? Is it the chocolate and cream? Tell me your favorite part below.

A Slice of History

Poke cakes became popular in the 1970s. Home cooks loved their easy, make-ahead style. They used what was in the pantry. *Did you know the first poke cakes used Jell-O?* This Oreo version is a delicious modern twist. What is your favorite poke cake flavor? Share your ideas with everyone.

Ingredients:

Ingredient	Amount	Notes
Devils Food Cake mix	1 box	Plus ingredients to prepare cake (oil, water, eggs)
Instant Oreo Pudding Mix	4.2 ounce
Milk	2 cups
Oreos	14	Crushed
Cooking Spray	As needed	For pan

How to Make Oreo Poke Cake

Step 1
Bake your chocolate cake in a 9×13 pan. Follow the directions on the box mix. Let it fill your kitchen with a sweet smell. This is the easy start to a great dessert. Step 2
Take the hot cake out of the oven. Poke many holes all over it with a spoon handle. Do this while it is still warm from the oven. The holes let the pudding soak deep into the cake. (A hard-learned tip: poke the holes deep and close together for maximum pudding). Step 3
Whisk the Oreo pudding mix with two cups of cold milk. It will look thin at first. Keep whisking for two full minutes. Pour it over the warm cake right away. Step 4
Crush your Oreo cookies in a bag with a rolling pin. You want some big chunks and some fine crumbs. Sprinkle this cookie crumble over the wet pudding layer. Gently press it down so it sticks. Step 5
Cover the pan with foil. Let the cake chill in the fridge for one hour. This waiting time is the hardest part. It lets everything set up perfectly. What is the best tool for poking holes in the cake? Share below! Cook Time: 30 mins
Total Time: 40 mins plus chilling
Yield: 16 servings
Category: Dessert, No-Bake

Make It Your Own

This cake is a wonderful blank canvas. Try one of these fun twists for your next party. Mint Chocolate
Use mint Oreos instead of the original. It adds a cool, fresh flavor everyone loves. Peanut Butter Cup
Swirl peanut butter into the pudding mix. Top with chopped peanut butter cups. Cookies and Cream
Fold extra Oreo chunks into the cake batter before you bake it. Which creative spin would you try first? Vote in the comments!

Serving Your Masterpiece

This cake is rich and delicious on its own. For a special touch, add a dollop of whipped cream. A few fresh raspberries on the side cut the sweetness nicely. For drinks, a cold glass of milk is the classic choice. For the adults, a scoop of coffee ice cream pairs wonderfully. It is like a dessert party in a bowl. Which would you choose tonight, milk or coffee ice cream?

Keeping Your Cake Fresh

Store this cake covered in the fridge. It stays good for about three days. The pudding keeps it moist. You can freeze slices too. Wrap them tight to avoid freezer burn. Thaw in the fridge before serving. I always keep a piece hidden for myself. It is the best midnight snack. Why does this matter? A cold cake holds its shape better. It cuts into cleaner slices for serving. Do you have a favorite dessert to keep in the freezer?

Simple Troubleshooting Tips

Is your pudding too runny? Let it whisk a bit longer. It needs a full two minutes to thicken. Pudding not sinking into the holes? Poke the cake while it is still very warm. Make those holes nice and big. Are the Oreo crumbs too big? A rolling pin works better than a processor. It gives you a nice mix of chunks and dust. A fun fact: my grandson calls this his “swiss cheese cake”.

Your Questions, Answered

Can I make this gluten-free? Yes! Use a gluten-free cake mix and cookies. Check all labels carefully to be safe.

How far ahead can I make it? You can make it a full day ahead. This actually lets the flavors mix together even more.

What milk can I use? Whole milk makes the pudding richest. But any milk you have on hand will work just fine.

Can I double this recipe? For a bigger crowd, definitely. Just use a larger baking pan so it all fits.

Any other pudding flavors? Chocolate or vanilla pudding are also great choices. What other flavors would you try in this cake?

Share Your Creation

I hope your family loves this treat as much as mine does. It is a real crowd-pleaser. Show me your beautiful cakes. Tag Savory Discovery on Pinterest. I would love to see what you create in your kitchen. Happy cooking! —Elowen Thorn.