Oreo Poke Cake
If you’re a dessert lover, then you know that there are few things that can compete with the indulgence of a poke cake. This Oreo Poke Cake is not just any poke cake; it’s a rich, chocolatey delight that’s sure to satisfy your sweet tooth. Imagine a soft devil’s food cake soaked in creamy chocolate pudding, layered with whipped topping, and topped with crunchy Oreo cookies. It’s the perfect dessert for any gathering, or even just a cozy night in!
Why It’s My Go-To
Whenever I’m in need of a crowd-pleasing dessert, this Oreo Poke Cake is always at the top of my list. It combines the beloved flavors of chocolate and Oreo into a moist cake that practically melts in your mouth. Plus, it’s incredibly easy to make, which is a huge bonus for busy bakers like myself. Whether it’s a birthday party, potluck, or just a family dinner, this cake never fails to impress. The best part? You can customize it with your favorite toppings or even add a seasonal twist.
Ingredient Breakdown
To create this delightful Oreo Poke Cake, you’ll need the following ingredients:
- 1 package devil’s food cake mix (15.25 ounces)
- 2 packages instant chocolate pudding mix (3.9 ounces each, divided use)
- 1 cup sour cream
- 1 cup vegetable oil
- 3 large eggs (slightly beaten)
- 2 teaspoons pure vanilla extract
- 1 cup warm water
- 26 whole Oreo cookies (divided use)
- 2 cups whole milk
- 8 ounces frozen whipped topping (thawed, Truwhip or Cool Whip)
- 1/2 cup chocolate fudge sauce (optional)
Setup & Equipment
Before you dive into making this Oreo Poke Cake, make sure you have the following equipment ready:
- 9×13-inch baking pan – this is where the magic happens!
- Mixing bowls – for combining all your ingredients.
- Whisk – to blend your cake batter and pudding smoothly.
- Spatula – for spreading the whipped topping evenly.
- Skewers or a fork – to poke holes in the cake.
How to Prepare Oreo Poke Cake
Ready to get started? Follow these simple steps to create your delicious Oreo Poke Cake.
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the devil’s food cake mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Mix until smooth and well combined. Pour the batter into a greased 9×13-inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 2: Prepare the Pudding
While the cake is baking, prepare the instant chocolate pudding. In a separate bowl, whisk together the two packages of pudding mix and the whole milk. Stir until the mixture thickens. Set aside.
Step 3: Poke the Cake
Once the cake has finished baking, remove it from the oven and let it cool for about 15 minutes. Using a fork or a skewer, poke holes all over the top of the cake. This will allow the pudding to seep into the cake, creating that delightful moistness.
Step 4: Add the Pudding
Pour the prepared pudding over the top of the cake, making sure it fills the holes. Gently spread it out with a spatula to cover the entire surface.
Step 5: Layer with Whipped Topping and Oreos
In a mixing bowl, fold the thawed whipped topping into the remaining pudding. Spread this mixture over the pudding layer on the cake. Crumble about 15 Oreo cookies and sprinkle them on top for a crunchy texture.
Step 6: Chill and Serve
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows all the flavors to meld together beautifully. Before serving, you can drizzle chocolate fudge sauce over the top for an extra indulgent touch, and add more crumbled Oreos if desired.
Seasonal Flavor Boosts
The beauty of the Oreo Poke Cake is its versatility. Here are some seasonal twists you can try:
- Mint Oreo Poke Cake: Use mint-flavored Oreo cookies and add a few drops of peppermint extract to the whipped topping for a fresh twist.
- Pumpkin Spice Oreo Poke Cake: Substitute some of the chocolate pudding with pumpkin pudding and add pumpkin spice to the cake batter.
- Red Velvet Oreo Poke Cake: Swap the devil’s food cake for red velvet cake mix and use cream cheese pudding instead of chocolate.
- Peanut Butter Oreo Poke Cake: Add a layer of peanut butter in the whipped topping for a nutty flavor that pairs perfectly with chocolate.
What Could Go Wrong
While making this Oreo Poke Cake is generally a breeze, there are a few common pitfalls to avoid:
- Overbaking: Keep a close eye on the cake while it’s in the oven. Overbaking can lead to a dry cake, which defeats the purpose of the moist pudding.
- Not poking enough holes: Poking holes in the cake is crucial for soaking up the pudding. Don’t skip this step!
- Skipping the chilling time: Allowing the cake to chill is essential for the best flavor and texture. Patience is key!
- Using warm pudding: Make sure the pudding has cooled slightly before pouring it over the cake to prevent it from affecting the cake’s texture.
Freezer-Friendly Notes
This Oreo Poke Cake can be made ahead of time and frozen for later enjoyment. Here are some tips:
- Wrap the entire cake tightly with plastic wrap and aluminum foil to prevent freezer burn.
- For individual servings, cut the cake into squares and freeze them in airtight containers.
- Thaw the cake in the refrigerator overnight before serving again to maintain its texture and flavor.
Your Top Questions
Can I make this cake a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to blend beautifully. Just make sure to cover it well in the refrigerator.
Can I substitute the devil’s food cake mix?
Yes! You can use any chocolate cake mix or even a vanilla cake mix for a lighter flavor. Just adjust the pudding flavors accordingly.
What can I use instead of whipped topping?
If you prefer a homemade option, you can whip heavy cream with a little sugar and vanilla until stiff peaks form as a delicious alternative to whipped topping.
How long will the cake last in the fridge?
The Oreo Poke Cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert!
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See You at the Table
This Oreo Poke Cake is more than just a dessert; it’s a celebration of flavors and textures that everyone will love. It’s perfect for any occasion, and I can guarantee you’ll be asked for the recipe time and time again. So grab your ingredients, gather your friends and family, and get ready to enjoy an unforgettable dessert experience. Happy baking!
Oreo Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the devil’s food cake mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Mix until smooth and well combined. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the instant chocolate pudding. In a separate bowl, whisk together the two packages of pudding mix and the whole milk. Stir until the mixture thickens. Set aside.
- Once the cake has finished baking, remove it from the oven and let it cool for about 15 minutes. Using a fork or a skewer, poke holes all over the top of the cake.
- Pour the prepared pudding over the top of the cake, making sure it fills the holes. Gently spread it out with a spatula to cover the entire surface.
- In a mixing bowl, fold the thawed whipped topping into the remaining pudding. Spread this mixture over the pudding layer on the cake. Crumble about 15 Oreo cookies and sprinkle them on top.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Notes
- Feel free to customize with your favorite toppings.
- Allow the cake to chill for best flavor and texture.
- Wrap well if freezing to prevent freezer burn.
