This post may contain affiliate sales links. Please see my full disclosure policy for details
This Cookies and Cream Pudding Poke Cake is so easy to make and perfect for Oreo lovers! It’s a moist vanilla cake recipe that is loaded with Oreo cookies and white chocolate pudding, and topped with homemade whipped cream!
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 One Of My Favorite Oreo Poke Cake Recipes
This is favorite vanilla cake but loaded with Oreo cookies, filled with white chocolate pudding and homemade whipped cream on top. 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 which has a chocolate cake base. Do you see a reoccurring theme here? All Oreo, all the time. You can never have too many poke cake recipes.
This Cookies and Cream Pudding Poke Cake is so easy to make. Let’s walk through the steps.
- The recipe starts with my 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.
Can This Poke Cake Recipe Be Made Ahead Of Time?
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!
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
This Cookies and Cream Pudding Poke Cake is so easy to make and perfect for Oreo lovers! It’s a moist vanilla cake that’s loaded with Oreo cookies and white chocolate pudding, and topped with homemade whipped cream!
- 1 1/2 cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
- 2 cups crushed Oreos (about 15–18 Oreos)
For the filling:
- 1 pkg (3.4oz) Instant white chocolate pudding (or vanilla)
- 1 3/4 (414ml) cups milk
For the topping:
- 1 1/2 cups (354ml) heavy whipping cream
- 1/2 cup + 2 tablespoons (81g) 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.
- n a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. 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 soft peaks form.
- 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.
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: poke cake recipe, oreo cake, pudding poke cake