Oreo Poke Cake
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.
Servings: 16 servings
Calories: 316kcal
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 9x13 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.
Video
Notes
Store covered in the refrigerator for up to 4 days.
Nutrition
Calories: 316kcal | Carbohydrates: 54g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 371mg | Potassium: 245mg | Fiber: 1g | Sugar: 38g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg