Oreo Poke Cake

Recipe by Daily Disher

Oreo Poke Cake combines moist chocolate cake with creamy Oreo filling, vanilla pudding, and whipped topping for an irresistible dessert that's always a crowd-pleaser.

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 box chocolate cake mix

8 packages Oreo cookies, crushed

1 can sweetened condensed milk

2 cups heavy whipping cream

1 package instant vanilla pudding mix

1 cup milk

1 tub whipped topping

Directions

Preheat the oven to 350°F (175°C) and prepare the chocolate cake mix according to package instructions, using a 9x13-inch baking dish to bake it.

Once baked, use the end of a wooden spoon to poke holes all over the cake, allowing the holes to reach the bottom.

In a medium bowl, mix the sweetened condensed milk with half of the crushed Oreos until well combined.

Pour the Oreo and condensed milk mixture over the cake, ensuring it seeps into the holes throughout.

In another bowl, whip the heavy cream until soft peaks form, gradually adding the instant vanilla pudding mix and milk into a creamy consistency.

Spread the pudding mixture evenly over the cake, filling any remaining holes and covering the surface completely.

Gently fold the whipped topping into the remaining crushed Oreos and spread it over the top of the cake in a thick layer.

Refrigerate the cake for at least 3 hours or overnight to allow the flavors to blend and the pudding to set.

Serve chilled and garnish each slice with additional Oreo crumbs if desired for extra flavor.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Oreo Poke Cake

Healthy Fact of the Day