This Oreo Poke Cake is an easy, crowd-pleasing dessert that’s loaded with rich chocolate cake, creamy cookies and cream pudding, fluffy whipped topping, and plenty of crushed Oreo cookies.
If you’re an Oreo lover, this Cookies and Cream Poke Cake is a must-try. Starting with a simple chocolate cake mix, it’s transformed into an incredibly moist dessert thanks to sweetened condensed milk and a creamy Oreo pudding filling that seeps into every bite. Finished with Cool Whip and even more crushed Oreos, it’s a dessert everyone will ask you to make again.
Whether you’re looking for an easy make-ahead dessert or a simple chocolate cake recipe for your next celebration, this Oreo Poke Cake is always a hit. Every bite is soft, creamy, and packed with classic cookies and cream flavor, making it one of the best Oreo dessert recipes for birthdays, holidays, potlucks, and family gatherings.
If you love Oreo desserts like I do, you’ll also have to try our Oreo layered cake, Oreo Trifle, No Bake Oreo Cheesecake, Oreo Balls, No Bake Oreo Pie, Oreo Ice Cream Cake and Oreo Brownies!
Why You’ll Love This Oreo Poke Cake Recipe
- Ultra Moist Cake. The sweetened condensed milk soaks into the cake, creating an incredibly soft, rich texture that stays moist for days.
- Loaded With Oreo Flavor. From the cookies and cream pudding to the crushed Oreos folded into the topping, every bite is packed with Oreo goodness.
- Perfect For Feeding A Crowd. Made in a 9×13-inch pan, this easy Oreo cake is perfect for birthdays, cookouts, family reunions, and holiday dessert tables.
- Easy To Make Ahead. Because the cake needs time to chill, it’s actually even better when made in advance.
Ingredients Needed
This easy Oreo Cake Recipe uses just a few simple ingredients (see the recipe card below for exact measurements).
- Chocolate Cake Mix – A boxed chocolate cake mix creates a rich chocolate base while keeping the recipe quick and easy. You need use the ingredients (water, oil and eggs) and directions listed on the back of the box.
- Sweetened Condensed Milk –This adds sweetness while making the cake incredibly moist.
- OREO Instant Pudding Mix – The Oreo pudding mix creates the creamy filling that gives this poke cake its signature cookies and cream flavor.
- Whole Milk – Used to prepare the pudding mixture.
- Whipped Topping – Cool Whip creates a light, fluffy topping that balances the rich chocolate cake.
- Oreo Cookies – Crushed Oreo cookies are folded into the topping and sprinkled generously over the finished cake.
How To Make Oreo Poke Cake
This easy poke cake recipe comes together in just a few simple steps.
- Bake The Cake. Prepare and bake the chocolate cake according to the package directions.
- Poke The Holes. Allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes across the entire cake.
- Add The Filling. Pour the sweetened condensed milk over the warm cake, making sure it fills the holes. Prepare the cookies and cream pudding mixture, then fold it into the whipped topping with crushed Oreos before spreading over the cake.
- Add The Topping. Sprinkle the remaining crushed Oreo cookies over the top.
- Chill. Refrigerate for at least one hour before slicing and serving.
Tips for the Best Oreo Poke Cake
Don’t Skip The Chill Time. Refrigerating the cake allows the filling to soak in completely and gives the pudding time to set.
Use Plenty Of Holes. Poking holes evenly across the cake helps distribute the filling for maximum flavor in every bite.
Crush The Oreos Gently. Leave some larger cookie pieces for extra texture throughout the topping.
Make It The Day Before. This Cookies and Cream Poke Cake tastes even better after chilling overnight.
Variations
One of the best things about this Oreo dessert recipe is how easy it is to customize.
- Use Different Oreo Flavors – Golden Oreos, mint Oreos, peanut butter Oreos and birthday cake Oreos.
- Change The Cake Mix – Devil’s food cake, chocolate fudge cake, white cake or yellow cake.
- Add Chocolate Drizzle – Drizzle chocolate syrup or melted chocolate over the whipped topping for an extra decadent finish.
- Add Mini Chocolate Chips – Sprinkle mini chocolate chips over the top for even more chocolate flavor.
- What To Serve With Oreo Poke Cake – This chocolate Oreo dessert pairs perfectly with vanilla ice cream (or cookies and cream ice cream even more Oreo flavor!), cold milk, fresh strawberries, hot coffee and chocolate milk.
It’s also a wonderful addition to birthday dessert tables, holiday gatherings, and potluck spreads.
Storing
In fact, this is one of the best make-ahead desserts because the flavors continue to develop as the cake chills. Prepare it up to one day before serving and keep it covered in the refrigerator.
- Refrigerator – Store covered in the refrigerator for up to 4 days.
- Freezer – For best results, freeze the cake before adding the whipped topping. Wrap tightly and freeze for up to 3 months. Add the topping after thawing.
Oreo Poke Cake
Ingredients
- 15.25 ounce chocolate cake mix plus ingredients on the box
- 14 ounces sweetened condensed milk
- 4 ounces cookies and cream pudding mix
- 1/2 cup whole milk
- 20 Oreos crushed
- 8 ounces whipped topping
Instructions
- Bake your chocolate cake as directed on the box using a 9×13 pan.
- Let the cake cool before proceeding. Once the cake has cooled for a minimum of 30 minutes begin the filling.
- Take the end of a wooden spoon and poke holes throughout the cake. Open your can of sweetened condensed milk and pour it all over the cake making sure to pour the most in the holes.
- In a bowl add your dry pudding mix with 1/2 cup milk and whisk to combine. Now stir in whipped topping until well combined.
- Take 10 Oreos and place them in an zip lock bag and seal. Crush the Oreos using a rolling pin. Now add your crushed Oreos in your whipped topping. Stir gently until everything is mixed, then spread on cake.
- Crush the remaining Oreos and add to the top of the cake.
- Chill for 1 hour prior to serving.
Last Step:
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12 comments on “Easy Oreo Poke Cake”
Easy dessert and so good. It is my go to for funeral dinners when asked to make a dessert.
Thank you Shannon!
I made this in a gluten free and dairy free version, and it turned out really good! Typically when you use dairy free milk with pudding, you use less milk to set pudding, but I quickly realized that was not necessary in this recipe, since you’re really just mixing the powder and not making pudding. (Just a word of advice for others!) Next time would try truwhip vs coco whip, because the latter is very coconutty! I was pleasantly surprised with how it all turned out, trying to navigate all our family’s food allergies.
Glad that those substitutions worked well. Thanks for sharing Ally!
Yes I had the same question. Curious what is being added as the final layer in the video becasue the video also matches the picture shown too. Wondering what most people are doing when they make this recipe…following the video or the written recipe?
The nutrition says 73 kcal. Is that 73,000
Hi Lynn. I updated the nutrition information. Sometimes the calculator doesn’t get it right even when you put in all the ingredients. Thanks.
This cake is amazing!! I love anything oreo and this cake is full of oreo flavor!! Thank you for sharing!!
Just wondering…the video showed every step of the recipe until the end…recipe stated spread whipped topping over cake and add additional cookies on top. Video showed more cool whip used after spreading topping and then add more cookies. Is the videa adding additional cool whip or is it using some of the original amount used with pudding?? Thanks for clarifying…looks yummy!!
I was just wondering can we use 2% milk instead of whole milk?
Hi Charity, Yes! Using 2% is fine.
Can this cake be made ahead of time!