A poke cake is a soft, moist cake with holes poked into it after baking . A delicious filling like pudding, syrup, or sweetened condensed milk soaks into the cake, making it extra flavorful and creamy.

Can I make this Oreo Poke Cake in advance?

Yes! This cake tastes even better when made a day ahead , as the pudding has time to soak in. Keep it covered in the fridge until ready to serve.

Can I use a different type of pudding for the filling?

Absolutely! While white chocolate or vanilla pudding pair well with Oreos, you can try chocolate, cookies and cream, or cheesecake pudding for a fun twist.

How do I store Oreo Poke Cake?

Store your poke cake in the refrigerator , covered with plastic wrap or in an airtight container, for up to 4 days .

Can I use whipped topping (Cool Whip) instead of homemade whipped cream?

Yes! Cool Whip is a great time-saving alternative, but homemade whipped cream has a fresher, richer flavor.

Can I make this cake with a boxed cake mix?

Yes! Use a vanilla or chocolate cake mix instead of making the cake from scratch. Bake according to package instructions and follow the poke cake steps as usual.

Oreo Poke Cake

Description

This Oreo Poke Cake is a soft, moist vanilla cake loaded with crushed Oreo cookies, infused with creamy white chocolate pudding, and topped with homemade whipped cream and drizzles of hot fudge. The perfect dessert for every Oreo lover!

Ingredients

Scale

1/2 cups (285g) granulated sugar
1/2 cup (118ml) vegetable oil
3 large eggs
1 tbsp (14.8ml) vanilla extract
1/2 cup (118ml) light sour cream
2 1/2 cups (350g) all-purpose flour
3 tsp (11.2g) baking powder
1 tsp (5g) salt
1 1/4 cups (296ml) milk
2 cups crushed Oreos (about 15–18 Oreos)
1 package (3.4oz) instant white chocolate pudding
1 3/4 cups (414ml) milk
1/2 cups (354ml) heavy whipping cream
1/2 cup + 2 tbsp (81g) powdered sugar
Hot fudge sauce for garnish (optional)
4–6 crushed Oreos for garnish

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Crush Oreos in a large Ziploc bag using a rolling pin.
In a bowl, beat sugar, vegetable oil, eggs, and vanilla extract until light and fluffy.
Mix in sour cream until combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Add half the dry ingredients to the wet mixture, then half the milk. Repeat until combined.
Fold in crushed Oreos.
Pour batter into the prepared pan and bake for 26–28 minutes or until a toothpick comes out clean.
Let cake cool completely.
Use the handle of a wooden spoon to poke holes all over the cake.
Whisk together instant pudding mix and milk until combined.
Pour pudding mixture over cake, ensuring it seeps into the holes.
Refrigerate for at least 10 minutes.
Chill mixing bowl and whisk attachment for 5–10 minutes.
Beat heavy whipping cream on medium-high speed until soft peaks form.
Slowly add powdered sugar and beat until stiff peaks form.
Spread whipped cream over the cake.
Drizzle with hot fudge sauce and sprinkle with crushed Oreos.

Notes

Serve chilled for the best texture. Add a scoop of vanilla or cookies and cream ice cream for extra indulgence. Store covered in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 320mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: oreo poke cake, cookies and cream dessert, easy oreo cake