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This easy Oreo Poke Cake has a moist chocolate cake, a creamy pudding filling, and plenty of crushed Oreo cookies & hot fudge sauce on top! It’s a delicious dessert you’ll make again and again!
I’m a sucker for anything OREO and a huge lover of poke cakes! And now that I’ve put these two favorites together, there’s no going back!!!
Ingredients Needed
- Cake Mix – You can either use a cake mix (dark chocolate or Devil’s food cake) or you can make a homemade chocolate cake!
- Water, Vegetable Oil and Eggs – Or whatever ingredients are called for on the back of the box mix.
- Oreo Pudding Mix – If you can’t find Oreo pudding mix, you can opt to use a box of instant white chocolate pudding or vanilla pudding mix.
- Milk – Whole milk is my preference for this as it’ll make the filling really creamy; however, you can also use skim, 1% or 2%.
- Marshmallow Fluff – You can also use a jar of marshmallow ice cream topping.
- Whipped Topping – AKA Cool Whip; you can also opt to make a stabilized homemade whipped cream with heavy cream.
- Oreo Cookies – I use the regular cookies, but Double Stuf Oreos would be great, too.
- Fudge Topping – Or chocolate syrup.
How to Make Oreo Poke Cake
Start by mixing up the boxed cake mix according to the package directions. Pour the cake batter into a 9×13-inch pan and bake.
When the cake comes out of the oven, use a wooden spoon handle or a thick straw to poke holes into the top of the cake.
In a mixing bowl, combine the instant pudding mix and the cold milk. Let it set for 5 minutes to thicken then stir in the marshmallow fluff.
Pour the pudding filling overtop of the warm cake and use a rubber spatula to smooth it out to an even layer.
Let the cake cool completely in the fridge then spread the whipped topping on top.
When you’re ready to serve the cake, top it with crushed Oreos (you can use a ziploc bag and a rolling pin) or coarsely chopped Oreos.
Warm the fudge topping just enough to make it easy to drizzle over the cake.
Oreo Poke Cake Variations
There are SO many different options when it comes to this Oreo cake! Change up the Oreo flavor, cake mix flavor and even try different pudding flavors! Here are a few options…
- Golden Oreo Poke Cake: Use yellow cake mix, vanilla pudding mix and chopped golden Oreos on top (skip the fudge topping or use a white chocolate drizzle)
- Pumpkin Oreo Poke Cake: Use a spice cake mix, pumpkin pudding mix (or vanilla) and crushed pumpkin Oreos on top! (Pumpkin Oreos are typically available in the fall)
- Peanut Butter Oreo Poke Cake: Use a chocolate cake mix, Oreo pudding mix (mix in 1/2 cup of peanut butter into the pudding & fluff mixture), peanut butter Oreos on top and a drizzle of melted peanut butter.
How do you store leftover Oreo pudding poke cake?
Cover the pan with plastic wrap or transfer the slices into an airtight container. Refrigerate for up to 5 days. Please note that the Oreos on top will soften over time and not be as crunchy as on day 1.
I don’t recommend freezing a poke cake as it’ll get soggy after the freeze-thaw process.
Other Desserts for Oreo Lovers
Oreo Poke Cake
Equipment
- One 9×13-inch pan
Ingredients
Cake
- One box dark chocolate cake mix* plus ingredients listed on box
Filling
- One 4.2 ounce box instant Oreo pudding mix
- 2 cups cold milk
- One 7 ounce tub marshmallow fluff
Topping
- One 8 ounce tub whipped topping
- 16 Oreo cookies coarsely chopped
- 1/4 cup fudge topping
Instructions
- Prepare the cake mix in a 9×13-inch baking pan according to the package instructions.
- Use the handle of a wooden spoon or a large straw to poke holes into the warm cake; set aside.
- In a mixing bowl, whisk together the pudding mix and 2 cups of cold milk; let set for 5 minutes.
- Whisk in the marshmallow fluff until smooth (a few chunks of fluff is totally fine!).
- Pour the filling over the cake and refrigerate for 4 hours or overnight.
- When ready to serve, spread the whipped topping over the cake.
- Sprinkle the chopped Oreo cookies over the cake and drizzle with warmed fudge topping.
