There’s way too much to love with this Ultimate Oreo Poke Cake. The chocolate cake is loaded with Oreos, it’s soaked in chocolate pudding and topped with an Oreo whipped cream.
I need to rant to you guys a minute, and it has no relation to this recipe, so feel free to just skip past this part of if you want. Wait, what? You mean you aren’t here to listen to me rant?
They are currently painting our condo complex and it is driving me NUTS. This week I happen to be home and around the house all day and my windows, my front door and my driveway are all taped up and shut. I ran out to Target for a few minutes and when I came back, I couldn’t get back in the front door, they had to a cut a hole for me to get through. Did I mention it’s been this way for 3 days now?
The past two nights have been really hot inside the house, it’s like the plastic is keeping the heat in, and this girl can’t stop baking over here. So at last I am stuck inside my house with my hot oven complaining to myself all day. How else would I be able to make this Oreo Poke Cake for you? Tragic right?
There are two things my boyfriend fiance loves: chocolate cake and Oreos. So naturally I was excited for him to try this dessert. He ate 3 slices- for breakfast! That’s how good this is. He would probably be embarrassed that I told you that. Oops. He doesn’t love whipped cream, but he loved that I mixed the Oreos into the whipped cream. He told me if reminds him of a ho-ho. That sounds like a win if I have ever heard one.
This recipe starts with my favorite doctored chocolate cake mix recipe, which is from The Cake Mix Doctor. I crushed up some Oreos on top of the cake and tossed it in the oven. I threw a handful of Oreos in a plastic bag and beat them with a rolling pin to break them apart, nothing fancy. The Oreos didn’t sink to the bottom either, and they softened up quite a bit once the cake was baked.
For the filling, I soaked this cake in hot fudge sauce and chocolate pudding, the more chocolate the better right? Just heat the hot fudge until it’s pourable and reserve a couple of tablespoons to drizzle over top.
For the topping, I used a container of Cool Whip, just for the purposes of ease, but you can very well make your own homemade whipped cream. Just use 1 ½ cups of heavy whipping cream and add ¾ cup powdered sugar. The powdered sugar is a thickening agent that will help to stabilize the whipped cream. Then I just took some more crushed Oreos and fold them into the Cool Whip.
Once this cake is refrigerated for a couple of hours, I served it up with some more crushed Oreos on top and I drizzled it with hot fudge sauce. You guys, there are so much Oreos and chocolate in this poke cake, it’s bananas, in the best way possible.
The funny thing is, I bought this cake to work and we were out of forks, so my coworkers just started digging in with their hands. HA! You would too if this was sitting in front of you. Just do it.
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Ultimate Oreo Poke Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 12-15 slices
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Pin RecipeDescription
There’s way too much to love with this Ultimate Oreo Poke Cake. The chocolate cake is loaded with Oreos, it’s soaked in chocolate pudding and topped with an Oreo whipped cream.
Ingredients
For the Cake
- 1 box chocolate cake mix
- ¾ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 8 ounces light sour cream
- 1 tablespoon vanilla extract
- 30 Oreos, divided
For the topping
- 1 jar hot fudge sauce (16 oz)
- 1 package instant chocolate pudding (3.4 oz)
- 1 ¾ cup milk
- 1 container Cool Whip
Instructions
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the chocolate cake mix, milk (3/4 cup), vegetable oil, eggs, sour cream and vanilla extract. Mix all the ingredients together until it’s well combined.
- Pour the batter into a 9-inch by 13-inch pan. Take 10 Oreos and place in a plastic bag. Use a rolling pin or other heavy object and crush the Oreos into smaller pieces. Sprinkle on top of the cake. If you can’t fit them all, save them for the topping.
- Bake the cake at 350°F for 25 to 30 minutes. To test the cake for doneness, stick a toothpick in the middle of the cake. If the toothpick comes out clean, the cake is done.
- Allow the cake to cool for at least 20 to 30 minutes. Use a wooden spoon and poke a bunch of holes all over the top of the cake.
- For the topping: Heat the jar of hot fudge according to the instructions on the jar until it is a pourable consistency. Reserve 3 tablespoons to drizzle over top of the cake. Pour the remaining hot fudge over the cake.
- Prepare the instant chocolate pudding by combining the milk and the pudding and whisk until the dry ingredients are dissolved. Pour the pudding over top of the cake. Place the cake in the refrigerator until it is completely cooled.
- To make the topping, crush 10 more Oreos in a large plastic bag and fold into the Cool Whip. Spread the Cool Whip over top of the cake and return to the refrigerator for at least one hour.
- Prior to serving, top the cake with more crushed Oreos and drizzle with hot fudge.
Notes
To substitute homemade whipped cream for Cool Whip, use 1 1/2 cups heavy whipping cream and 3/4 cup powdered sugar.
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Melissa says
Should I let the pudding set before pouring over cake?
Beyond Frosting says
Nope, you pour it out when it’s still liquid
Karen says
What size cake mix is used for this recipe? I always ask since they downsized the name brand mixes.
Natalie says
Can this be done in a round cake pan as opposed to the 9×13 rectangular pan?
Beyond Frosting says
Hi Natalie, It can, but I worry about the liquid in a round cake. I know people have do it, but I am hesitant to steer you down the wrong path.
iz says
Hi! I was wondering if you are supposed to keep it refrigerated until served.
Thanks!
Beyond Frosting says
Hi there. Yes after you add the pudding it needs to be refrigerated.
Chanell says
This looks amazing. I definitely will be trying this out in the next few days. I don’t care for pudding is there a substitute for it? Or do you even taste the pudding?
Beyond Frosting says
Hi Chanell, you can try using sweet condensed milk instead? The pudding really adds an amazing element to the cake, so personally I wouldn’t skip out on it. That being said, it would still be just fine without it.
Rob says
I lost interest when I seen boxed cake mix. Be a baker and make your own cake mix! I mean no disrespect it’s probably a good cake but I will not make anything from a box.
★
Beyond Frosting says
Hi Rob, you’re welcome to use your own homemade chocolate cake. The intention of my website is to appeal to wide variety of bakers. If someone feels comfortable using a cake mix, who am I to judge. If you’re looking for homemade cakes and cupcakes, there’s plenty available for you on my blog. Have a great day.
Tammy says
Planning to make this cake later today. Grease or don’t grease glass baking dish? Not specified in directions. Thanks
Beyond Frosting says
Hi Tammy, I do not. But most of my pans are non stick
Kista says
I mixed the pudding to a done consistency hopefully it still taste like it should.
Beyond Frosting says
I am sure it will still be yummy Krista!
Karen says
Hello what size cool whip does this call for?
Beyond Frosting says
8 ounces! Thanks Karen
Amy says
Do you think you can make this a day ahead? I’m worried the cookies would get soggy but would like to prepare ahead if possible – anyone do that?
Beyond Frosting says
Hi Amy, absolutely yes. The cookies definitely soften, but to a cake-like texture. It’s just perfect. If you want some crunch, then sprinkles cookies over the top right before serving.