This Cookies and Cream Pudding Poke Cake is a moist vanilla Cake loaded with Oreo cookies, a white chocolate pudding and topped with homemade whipped cream. It wouldn’t be a cookies and cream poke cake without a little more Oreos and hot fudge sauce to finish it off.
It never fails, when I have an extra bag of Oreos in the house, my husband’s always interested in what I’m making. Sometimes I even get the question, “are those blog Oreos?”
When I started making this Cookies And Cream Pudding Poke Cake on Saturday, he wanted to know what I was doing and when he could have a slice.
Oddly enough, he’s not into the pudding and whipped cream but it doesn’t stop him from having a slice of cake.
This is a moist vanilla Cake loaded with Oreo cookies, white chocolate pudding and topped with homemade whipped cream. Plus, it’s finish it off with more Oreos and hot fudge sauce for good measure. Don’t you just want to sink your teeth into it?
I’m no stranger to Oreo poke cake recipes. If you prefer a chocolate and Oreo combination, you might like the Ultimate Oreo Poke Cake. That recipe is a real contender to my Oreo Dirt Poke Cake too, man that’s a good one to.
Do you see a reoccurring theme here? All Oreo, all the time. You can never have to many poke cake recipes.
This Cookies and Cream Pudding Poke Cake is so easy to make. Let’s walk through the steps.
How to make a Cookies And Cream Pudding Poke Cake
- The recipe starts with my moist vanilla cake. I’ve reduced the sugar in this recipe by 1/2 cup and added a few handfuls of crushed Oreos.
- For this cake, it’s an oil-based cake recipe so there’s no need to wait for the butter to soften. The oil, eggs, sugar, vanilla and sour cream are all beaten together.
- Next come the dry ingredients. I prefer to combine them in a separate bowl because we will be altering half the dry ingredients with half the milk.
- The batter comes together relatively quickly. Lastly, we are folding in the crushed Oreos.
- Bake this cake for 26-28 minutes in an oven that is preheated to 350 degrees F.
- Once this cake has cooled, take a wooden spoon and poke holes all over the top of the cake.
- Next we are going to prepare a batch of white chocolate pudding. Vanilla pudding would also work well. Mix the dry pudding and milk together and whisk until the pudding is dissolved.
- Then pour the liquid pudding over top of the cake, filling in all those holes you made. I like to pop the cake in the fridge for 10 minutes to let the pudding set.
- Finally, prepare a batch of homemade whipped cream and spread it over top of the pudding. Garnish it with more crushed Oreo and hot fudge sauce.
This Cookies and Cream Poke Cake can definitely be prepared ahead of time and keep in the refrigerator. It’s also great for parties and potlucks.
If you have someone in your house who loves Oreos and much as we do, you’ll definitely want to make this recipe!
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This Cookies and Cream Pudding Poke Cake is a moist vanilla Cake loaded with Oreo cookies, a white chocolate pudding and topped with homemade whipped cream.
- 1 1/2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk (I use nonfat)
- 2 cups crushed Oreos (about 15–18 Oreos)
For the filling:
- 1 pkg Instant white chocolate pudding (or vanilla)
- 1 3/4 cups milk
For the topping:
- 1 1/2 cup heavy whipping cream
- 1/2 cup + 2 tablespoons powdered sugar
- Hot fudge sauce for garnish (optional)
- 4–6 crushed Oreos for garnish
- For the cakes: Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- Combine the dry ingredients in a medium-sized bowl. Add half the dry ingredients and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
- In a large Ziploc bag, crushed the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cupcake batter.
- Pour the batter into a 9×13-inch baking pan. Bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- For the filling: In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
- Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix.
- Refrigerate the cake until the pudding is firm, about 10 minutes or so.
- For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake. Keep refrigerated. Serve with hot fudge sauce and crushed Oreos.
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