Oreo Poke Cake with White Chocolate Pudding Filling

Oreo Poke Cake

This Oreo poke cake is made for anyone who keeps a sleeve of Oreo cookies within reach. A moist vanilla cake is packed with crushed Oreos, soaked with white chocolate pudding, and finished with homemade whipped cream plus a few more cookies crumbled over the top. Every slice brings soft cake, creamy pudding, and cookie crunch together in one bite.

The recipe is adapted from the Cookies and Cream Pudding Poke Cake shared at Beyond Frosting. It yields 12 to 15 slices and calls for about 30 minutes of prep and 26 minutes in the oven, which makes it realistic for a weekend bake, a potluck, or a birthday table.

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If you enjoy this layered Oreo style, our Cookies and Cream Oreo Cake follows a similar flavor path.

Homemade Oreo Pudding Poke Cake

The source describes this cookies and cream poke cake as a favorite vanilla cake studded with Oreo cookies, filled with white chocolate pudding, and finished with hot fudge and homemade whipped cream.

It is tempting to eat the cookies straight from the package while you work, but saving them for the cake is worth the wait.

The recipe is also described as simple to prepare, which is part of why it works so well when you are feeding a crowd.

Three separate layers build the flavor:

• The cake: a vanilla batter with crushed Oreos folded through it.
• The filling: white chocolate pudding poured into poked holes so it sinks into the crumb.
• The topping: softly whipped cream with hot fudge sauce and more crushed cookies.

If this combination appeals to you, the author also points readers to related Oreo desserts, including an Oreo Ice Cream Cake and mini Oreo cheesecakes. The cake is categorized as a baked cake using an oven method and is written as an American style dessert.

Key Ingredients

A handful of components carry most of the flavor and texture in this cake, and each one has a job.

• Sour cream. It is the reason the cake stays very moist. The source uses light sour cream, and regular sour cream works just as well.
• Milk. Nonfat milk is what the source calls for, but any milk you have on hand will do.
• Crushed Oreos. Two cups, which is roughly 15 to 18 cookies. Crush them fairly fine so they blend into the batter instead of tearing it.
• Instant pudding. White chocolate is the main choice, and vanilla is a fine substitute. Use instant pudding rather than a cook and serve style mix, since the filling is meant to set in the refrigerator.
• Garnishes. Hot fudge sauce for drizzling and a few extra crushed Oreos for the top.

The full measured list, grouped the way the recipe card organizes it into cake, filling, and topping, appears in the method section below.

How to Make Oreo Poke Cake

The recipe is written in three short parts. Start with the cake, let it cool completely, then add the pudding filling and the whipped cream topping.

Cake ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup light sour cream
• 2 1/2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups milk
• 2 cups crushed Oreos, about 15 to 18 cookies

Filling ingredients

• 1 package (3.4 oz) instant white chocolate pudding, or vanilla
• 1 3/4 cups milk

Topping ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons powdered sugar
• Hot fudge sauce, optional, for garnish
• 4 to 6 crushed Oreos, for garnish

Step 1: Prepare the oven and the cookies. Preheat the oven to 350°F. Put the Oreos in a large zip top bag and crush them into small pieces with a rolling pin or a similar heavy tool.

Step 2: Beat the wet ingredients. 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 looks lighter in color, about 2 minutes. Scrape down the bowl as needed. Mix in the sour cream and beat until well combined.

Step 3: Add the dry ingredients and the Oreos. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time, mixing just until the flour starts to incorporate.

Scrape down the sides with a spatula and stir the batter from the bottom up so everything is evenly mixed. Fold the crushed Oreos into the batter.

Step 4: Bake and cool. Pour the batter into a 9×13 inch baking pan. Bake at 350°F for 26 to 28 minutes. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Cool completely before moving to the filling.

Step 5: Poke the holes. Once the cake has cooled, use a wooden spoon or another round object and poke holes over the top of the cake.

Step 6: Make and pour the filling. In a small mixing bowl, whisk the instant pudding with the milk until the powdered mix is dissolved. Pour the liquid pudding over the top of the cake, aiming to fill the holes. Refrigerate the cake until the pudding is firm, about 10 minutes or so.

Step 7: Chill the bowl for the topping. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Step 8: Whip the cream. Pour the heavy whipping cream into the chilled bowl and beat on medium high speed with an electric mixer until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.

Step 9: Finish the cake. Spread the whipped cream over the top of the cake. Keep it refrigerated, then serve with hot fudge sauce and crushed Oreos.

A few notes before you start. A 9×13 inch pan is the right size for this batter, so avoid swapping in a smaller dish. Crush the Oreos into small, fairly even pieces so the cake slices cleanly.

The pudding mixture is thin on purpose, because it needs to flow down into the holes before it sets. When you whip the cream, stop at stiff peaks rather than pushing past them, so the topping stays smooth instead of grainy.

Nutrition per slice. The source provides these values for one slice of the finished cake.

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

The source recommends the handle end of a wooden spoon. That gives you openings just the right size to soak up the pudding filling: wide enough to hold the pudding, narrow enough that the cake stays intact.

A chopstick or the handle of another round kitchen tool will also work, but the wooden spoon handle is the easiest to control. Space the holes evenly across the surface, from edge to edge, so every slice gets its share of filling instead of one lucky corner taking it all.

Why is Poke Cake Soggy?

Poke cakes are naturally a little soggy, and that is the point. The pudding filling adds flavor along with a lot of moisture, so the crumb turns soft and creamy rather than dry.

To keep the texture pleasant instead of waterlogged, cool the cake completely before you poke the holes and pour in the pudding. Warm cake plus cold pudding is the fastest route to a heavy, wet center. Do that one thing and you get a cake that is moist without turning mushy.

Let the cake cool completely before poking. The pudding soaks in more evenly, and the cake keeps a tender crumb instead of turning heavy.

How Far in Advance Can I Make This?

There are two sensible ways to get ahead, and both are easy to plan around.

• Fully assembled: the finished cake is best within 2 to 3 days in the refrigerator.
• Cake only: bake the cake and store it at room temperature for up to 2 days, then add the pudding filling and the whipped cream topping on the day you serve it.

The second option is the one to choose when you want the topping at its freshest, since whipped cream holds its shape best shortly after it is beaten. If you are cooking for a holiday or a birthday, baking the cake layer a day or two early moves the busiest part of the work off the day itself.

Just leave a short window for the filling step, because the pudding needs about 10 minutes in the refrigerator to firm up before the whipped cream goes on. Leftovers from a fully assembled cake keep well in the cold for those same 2 to 3 days.

What’s the Best Way to Store It?

Keep this cake cold and covered. A cake pan with a lid is the best choice, since it protects the whipped cream without squashing it. If you do not have one, cover the pan tightly with plastic wrap, or slice the cake and store the pieces in an airtight container.

Refrigeration is required for both the pudding filling and the whipped cream topping, so plan on keeping the cake in the fridge between servings. If you added hot fudge sauce, expect it to firm up in the cold, which is normal and still tastes good.

Let slices sit out for a few minutes before serving if you prefer a softer texture, and always return the rest to the refrigerator rather than leaving it on the counter.

FAQs

Cookies and Cream Pudding Poke Cake

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• Total Time: 56 min
• Yield: 12–15 slices 1x

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Description

Oreo Poke Cake This Oreo poke cake is made for anyone who keeps a sleeve of Oreo cookies within reach. A moist vanilla cake is packed with crushed Oreos, soaked with white chocolate pudding, and finished with homemade whipped cream plus a few more cookies crumbled over the top.

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Ingredients

Scale 1x2x3x

Cake
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
2 cups crushed Oreos, crushed (about 15–18 Oreos)

Filling
1 pkg (3.4oz) Instant white chocolate pudding
1 3/4 cups milk

Topping
1 1/2 cups heavy whipping cream
1/2 cup + 2 tablespoons powdered sugar
Hot fudge sauce
4–6 crushed Oreos, crushed

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Instructions

For the Cakes
1-Preheat the oven to 350°F: 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: 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: 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: 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
5-Once the cake has cooled, use a: Once the cake has cooled, use a wooden spoon or another round object and poke holes over the top of the cake.
6-In a small mixing bowl, combine the: In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
7-Pour the liquid pudding mix over top: 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
8-Place the mixing bowl and whisk attachment: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
9-Pour the heavy whipping cream into the: 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.
10-Slowly add the powdered sugar and continue: 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.

• Prep Time: 30 min
• Cook Time: 26 min
• Method: bake

Nutrition

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

Keywords: Oreo Poke Cake, Cookies and Cream Pudding Poke Cake, Oreo cake with pudding