Oreo Poke Cake Recipe: Creamy Cookies and Cream Dessert

This Oreo Poke Cake features a doctored chocolate box cake mix topped with Oreo-flavored instant pudding, whipped topping, and crushed Oreo cookies. It’s a simple, crowd-pleasing dessert that’s moist, creamy, and easy to make.

Box Cake Mix, Oreo Pudding, Cool Whip, & Oreos

I often use boxed cake mixes to keep desserts quick without sacrificing flavor. This Oreo poke cake is one of my go-to recipes when I need a simple yet impressive dessert. The base is a doctored Devil’s Food (chocolate) cake mix that becomes richer and more tender with a few added ingredients. After the cake bakes and cools slightly, you poke holes across the top and pour prepared Oreo instant pudding over it so the pudding seeps into the cake. A layer of whipped topping finishes the cake, and crushed Oreo cookies add texture and flavor right before serving.

This poke cake makes a great option for birthdays, potlucks, holidays, or any day you want a no-fuss dessert. It’s easy to adapt—swap cake mixes, change the pudding flavor, or use a homemade whipped cream if you prefer. The combination of chocolate cake, Oreo pudding, and crunchy cookie pieces is reliably popular with both kids and adults.

Recipe Ingredients

For convenience, ingredient amounts are also listed in the recipe card below.

1 (15.25 ounce) box chocolate cake mix – Devil’s Food provides a deep chocolate flavor, but any chocolate mix will work.
1/4 cup flour
1/4 cup sugar
1 cup milk – use 2% or higher for best texture and flavor.
3 eggs
1/3 cup butter – melted. Unsalted is recommended for baking control.
2 (4.2 ounce) boxes Oreo-flavored instant pudding mix
1 (8 ounce) tub whipped topping – thawed before spreading.
1 (14.3 ounce) package Oreo cookies – regular or double-stuffed, crushed for garnish.

Variations

Try a vanilla or red velvet cake mix instead of chocolate for a different profile.
Use vanilla or chocolate pudding in place of Oreo pudding if you prefer.
Swap the Cool Whip with homemade whipped cream or a cream cheese frosting for a richer finish.
Substitute golden Oreos for a lighter, vanilla-forward garnish.

Directions for How to Make Oreo Poke Cake

Preheat and prepare: Heat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
Make the cake batter: In a large bowl combine the cake mix, flour, sugar, melted butter, sour cream, and milk. Beat on medium speed for two minutes until smooth.
Bake: Pour the batter into the prepared pan and bake according to the cake mix package directions until a toothpick inserted near the center comes out clean.
Cool and poke: Let the cake cool on a rack until it is warm to the touch but not hot. Use the handle of a wooden spoon to poke holes evenly across the cake surface.
Prepare and add pudding: Whisk the instant Oreo pudding according to package directions, allow it to rest about five minutes, then pour it evenly over the cake so it fills the holes.
Chill and top: Refrigerate the cake for 30 minutes to an hour to set. Spread the thawed whipped topping evenly across the chilled cake.
Finish and serve: Right before serving, crush the Oreo cookies and sprinkle them over the top for a fresh, crunchy finish. Slice and serve immediately.

How to Store

Store the cake covered with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to five days when chilled. Freezing is not recommended because the pudding and whipped topping can lead to a soggy texture after thawing.

Tips for Success

Add the pudding while the cake is still slightly warm so it soaks into the holes and keeps the cake moist.
Let the whipped topping thaw completely and stir it before spreading to avoid lumps.
Crush Oreos by hand and add them just before serving for the best crunch and texture contrast.

Oreo Poke Cake

A quick, delicious Oreo poke cake made from a doctored chocolate box mix, Oreo instant pudding, whipped topping, and crushed Oreos.

Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: 12 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Equipment

2 large mixing bowls
1 9×13-inch cake pan
1 wooden spoon (for poking holes)

Ingredients

1 (15.25 ounce) box chocolate cake mix (Devil’s Food recommended)
1/4 cup flour
1/4 cup sugar
1/4 cup sour cream
1 cup milk (at least 2%)
3 eggs
1/3 cup butter, melted
2 (4.2 ounce) boxes instant Oreo pudding mix
1 (8 ounce) tub whipped topping, thawed
1 (14.3 ounce) package Oreo cookies, crushed

Instructions

Preheat oven to 350°F. In a mixing bowl combine cake mix, flour, sugar, eggs, melted butter, sour cream, and milk. Beat on medium speed for two minutes.
Pour batter into a greased 9×13 pan and bake according to package directions.
Cool on a rack until the cake is warm to the touch. Use a wooden spoon handle to poke holes evenly across the cake.
Prepare the Oreo pudding according to package directions, let it set for five minutes, then pour it over the cake, allowing it to fill the holes.
Chill the cake for 30 minutes to 1 hour. Spread thawed whipped topping evenly across the cake.
Right before serving, crush the Oreos and sprinkle them over the top. Slice and serve immediately.

Notes

Doctoring a boxed cake mix with extra ingredients (sour cream, melted butter, and milk) improves texture and flavor.
Poke holes with the handle of a wooden spoon so pudding can soak into the cake.
Adding the pudding while the cake is slightly warm helps it penetrate the crumb for extra moisture.
Chill the cake after adding pudding; it’s much easier to spread the whipped topping once the cake is cooled.
Store the cake covered in the refrigerator and crush Oreos by hand just before serving for the best crunch.
Best enjoyed within three to five days when stored in the fridge.