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Oreo Poke Cake

This Oreo Poke Cake is the ideal dessert 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 and more Oreos!

side view of a white plate topped with a square of Oreo pudding poke cake with a jar of milk in the background.

Homemade Oreo Pudding Poke Cake

Whenever I have an extra bag of Oreos in the house, my husband always asks the same question: “Are those blog Oreos?” Yes. Yes, they are. And while it’s difficult to not munch on the cookies beforehand, this Oreo Poke Cake is totally worth the wait.

This cookies and cream poke cake is my favorite vanilla cake loaded with Oreo cookies, filled with white chocolate pudding, and topped with hot fudge and homemade whipped cream. If you love Oreo desserts, try this Oreo Ice Cream Cake or Mini Oreo Cheesecakes.

It’s decadent and delicious and so easy to make!

overhead of a slice of poke cake topped with crushed Oreos and hot fudge on a white plate.

Key Ingredients

  • Sour Cream – Sour cream is the key to a super moist texture. I use light sour cream, but regular will work too.
  • Milk – I use nonfat milk, but use whatever you have on hand.
  • Oreos – You’ll need 2 cups of crushed Oreos which works out to be anywhere from 15-18 Oreos.
  • Instant Pudding – White chocolate or vanilla will work.
  • Garnishes – Top your cake off with a drizzle of hot fudge sauce and more crushed Oreos!

How to Make Oreo Poke Cake

This Oreo cake with pudding is so easy to put together! Here’s a quick summary of the recipe:

  1. Prepare the Oreos: I like to crush them in a large plastic bag with a roller pin or something similar.
  2. Combine the wet ingredients: In a bowl, mix sugar, oil, eggs, and vanilla until combined and lighter in color.
  3. Add the dry ingredients: In a separate bowl, mix the dry ingredients, then alternate adding half the dry ingredients and half the milk. Mix until just incorporated.
  4. Mix in the Oreos: Add them to the batter and fold to combine.
  5. Bake and cool: Transfer the batter to a baking pan, then bake at 350ºF until a toothpick comes out clean. Cool completely.
  6. Poke the cake: Once the cake is cooled, use a wooden spoon or another similar object to poke holes all over the cake.
  7. Add the filling: Combine the r instant pudding mix and milk and immediately pour the mixture over the cake to fill the holes. Refrigerate the whole cake until the pudding is firm. This should only take a few minutes.
  8. Make the whipped cream topping: Chill the bowl and whisk the attachment of your stand mixer in the freezer for a few minutes. Beat the heavy cream until soft peaks form, then slowly add in the powdered sugar and continue to beat until stiff peaks form.
  9. Garnish: Spread the whip over the top of the cake, then top with hot fudge sauce and crushed Oreos.
side view of a square of Oreo poke cake on a white plate.

What is the Best Way to Poke Holes in a Poke Cake?

I like to use the handle end of a wooden spoon. The holes it creates are just the right size for soaking up the pudding filling.

Why is Poke Cake Soggy?

Poke cakes are naturally supposed to be a little bit soggy. I mean, they’re infused with pudding which adds flavor and tons of moisture.

To prevent your cake from being overly soggy, make sure you let it cool completely before you poke the holes and add the filling. It will be perfectly moist, but not too soggy.

side view of a slice of Oreo cake on a plate.

How Far in Advance Can I Make This?

There are a couple of ways you can prep this Oreo cake with pudding ahead of time:

A fully assembled cake is best within 2-3 days in the fridge. So you can make the whole cake ahead of time, or just bake the cake portion and store it at room temperature for 2 days, then add the filling and topping the day you plan to serve.

What’s the Best Way to Store It?

Keeping a cake in an airtight container will help it to remain fresh. If your cake pan has a cover, that’s best, but otherwise cover it tightly with plastic wrap, or slice it into pieces and storing in an airtight container is best.

side view of a slice of cake with a fork plunged into it.
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closeup of a square of Oreo cake on a white plate.

Cookies and Cream Pudding Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Total Time: 56 minutes
  • Yield: 12-15 slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American


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 1518 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)
  • 46 crushed Oreos for garnish


For the Cakes:

  1. Preheat the oven to 350°F. In a large Ziploc bag, crush the Oreos into small pieces using a rolling pin or something similar. 
  2. 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.
  3. In 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. Fold the crushed Oreos into the cupcake batter.
  4. 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.

For the Filling: 

  1. Once the cake has cooled, use a wooden spoon or another round object and poke holes over the top of the cake.
  2. In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
  3. 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: 

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
  2. 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.
  3. 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.


  • Serving Size: 1 slice
  • Calories: 394
  • Sugar: 34g
  • Sodium: 315mg
  • Fat: 18.4g
  • Carbohydrates: 52.5g
  • Fiber: .6g
  • Protein: 6g
  • Cholesterol: 68mg

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