Oreo Pudding Poke Cake Quick + Easy
Fluffy Oreo Pudding Poke Cake is filled with custard cookies and custard pudding and topped with crunchy Oreo cookies. too delicious!
This Oreo Pudding Cake is so easy and delicious. Everyone loves it! Especially my Oreo lover. For an even better Oreo, try Oreo Fluff, Oreo Brownies, and Chocolate Stuffed Oreos.
Who likes Oreos? !
Do you love Oreos as much as we do? We’re always looking for recipes to make with them, including today’s recipe.
Oreo Pudding Poke Cake is easy and delicious. It’s easy to change it up for different flavors and fillings (think any pudding flavor). 😉
You can also change it based on the Oreos you bought and sprinkle on top. We all know there are many varieties out there, so use whatever flavor you like. For that matter, you can also replace the cake base.
Regular Oreos are our top pick, but no matter which Oreo you use, it’s bound to be delicious.
How to make Oreo Cake
cake. Make the cake using a 9×13 pan as directed. While the cake is still half hot, poke a few holes in your cake. I used the end of a highlighter.
pudding. Make the pudding as directed on the box and pour over the cake.
ingredients. Sprinkle crushed Oreos on top.
notes: For a richer pudding texture, chill the cake for at least 30 minutes before serving.
Tips + Variations
- higher fat content milk The creamier the pudding. I recommend 2% or higher, skim will not be creamy and thick like pudding.
- once you have pudding Don’t wait for it to set while mixing, pour directly onto the cake.
- best technology Smash Oreos, is to put some Oreos in a ziploc bag and crush with a rolling pin. Then you put your crumbs in a bag and it’s ready.
Variety: In addition to using different types of Oreos, you can also change the flavor of the cake and even add whipped cream.
make this cake ahead of time, At least 30 minutes before you’re ready to serve so the pudding in the cake can set. You can also do it the day before.
shop It’s covered in the refrigerator until you’re ready to serve. It may become wet if stored for too long. Best eaten within 1-2 days.
Prep time 5 minutes
Cook Time 25 minutes
Chill for 1 hour
Total time 1 hour 30 minutes
Serving Size 15
Calories 278 kcal
by Lil’ Luna
- 1 box chocolate cake mix (and all the ingredients on the box)
- 2 boxes of Oreo Instant Pudding 3.4 oz box
- 3 cups 2% or higher milk
- 8 ounces whipped cream
- 10 crushed Oreos
Preheat oven to 350.
Use a 9×13 pan to make the cake following the directions on the package.
While the cake is still half lukewarm, poke about 1 inch holes in the cake. I used the end of a wooden spoon.
Make the pudding by mixing the pudding mixture and milk together until smooth. Pour over the cake, making sure it falls into the hole. Refrigerate the cake for at least an hour.
Top with whipped cream and crumbled Oreos. Serve immediately or refrigerate until ready to serve.