Easy Oreo Poke Cake is a delightful dessert that cuts down on kitchen time without sacrificing flavor, making it the perfect treat for any occasion, from last-minute gatherings to simple weeknight indulgence. This recipe focuses on effortless preparation, delivering a rich, chocolatey, and creamy experience that will have everyone asking for seconds.
Key Ingredients for Easy Oreo Poke Cake :
- 1 (15.25 ounce) box devil’s food cake mix
- 3 large eggs
- 1/3 cup vegetable oil (or canola oil)
- 1 cup water
- 4.4 ounces (about 36) Oreo cookies, roughly chopped, divided
- 1 (3.4 ounce) package instant chocolate pudding mix
- 2 cups cold milk
- 1 (8 ounce) container whipped topping, thawed
- 1/2 cup (2 ounces) mini semi-sweet chocolate chips (optional, for topping)
How to Make Easy Oreo Poke Cake
This Easy Oreo Poke Cake is a dream to assemble, requiring minimal effort for maximum enjoyment. In just about 60 minutes of hands-on time, you’ll create a lusciously moist cake studded with crushed Oreos and drenched in a silky chocolate pudding sauce. The creamy whipped topping provides a cloud-like finish, making each bite a decadent symphony of chocolate and cream.
Step-by-Step Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the devil’s food cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth.
2. Incorporate Oreos:
Gently fold in about 24 of the roughly chopped Oreo cookies into the cake batter. Be careful not to overmix, as you want to retain some of the cookie pieces.
3. Bake the Cake:
Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10-15 minutes before proceeding to the next step.
4. Create the Poke Holes:
While the cake is still warm (but not piping hot), use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake. Make sure the holes are about 1 inch apart and go most of the way through the cake.
5. Prepare the Pudding Filling:
In a separate medium bowl, whisk together the instant chocolate pudding mix and the cold milk. Whisk for about 2 minutes until the pudding begins to thicken. Let it sit for 5 minutes to set.
6. Drench the Cake:
Pour the prepared chocolate pudding evenly over the poked cake, allowing it to seep into the holes. Gently spread it out to cover the entire surface.
7. Chill the Cake:
Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the pudding is fully set and the cake is chilled. This step is crucial for the pudding to properly soak into the cake.
8. Add the Topping:
Once the cake is chilled, spread the thawed whipped topping evenly over the top of the pudding layer.
9. Garnish and Serve:
Finally, sprinkle the remaining 12 roughly chopped Oreo cookies and the mini semi-sweet chocolate chips (if using) over the whipped topping. Slice and serve your delicious Easy Oreo Poke Cake cold.
Why You’ll Love This Easy Oreo Poke Cake
This Easy Oreo Poke Cake is an absolute showstopper, featuring a perfectly moist devil’s food cake generously studded with irresistible Oreo crumbles, all bathed in a luscious, silky chocolate pudding that seeps into every crevice. Making this delightful dessert at home is incredibly cost-effective, proving that you don’t need to break the bank to create a show-stopping dessert that rivals any bakery’s finest. The delightful contrast between the rich chocolate cake, the creamy pudding, and the bits of crunchy Oreo, all crowned with fluffy whipped topping, makes it utterly irresistible and far more exciting than a simple chocolate cake.
It’s a stress-free dessert that’s almost foolproof, making it your new go-to for potlucks, birthdays, or just a Tuesday that needs a little extra sweetness. Imagine a chocolate lava cake’s intense flavor married with the fun, shareable nature of a sheet cake – that’s the magic this poke cake brings to your table. Don’t wait another moment to treat yourself and your loved ones to this incredible creation; get ready to surprise and delight everyone with every single bite!
Storing and Reheating Tips
Storing:
Leftover Easy Oreo Poke Cake should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. Due to the pudding and whipped topping, it is best consumed within 3-4 days for optimal freshness and texture. Ensure the cake remains refrigerated at all times.
Freezing:
While this cake is best enjoyed fresh, you can freeze it. It’s recommended to freeze it before adding the whipped topping and final cookie garnish for the best results. Wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 1-2 months. Thaw overnight in the refrigerator, then top with whipped topping and garnish before serving. The cake does not reheat well.
Final Thoughts
The Easy Oreo Poke Cake is a delightful testament to how simple ingredients and straightforward steps can yield an incredibly satisfying dessert. Encourage everyone to give this recipe a try, as it’s guaranteed to become a fast favorite that’s as fun to make as it is to eat.
Easy Oreo Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the devil’s food cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth.1 (15.25 ounce) box Devil’s Food Cake Mix, 3 large Large eggs, 1/3 cup Vegetable oil (or canola oil), 1 cup Water
- Gently fold in about 24 of the roughly chopped Oreo cookies into the cake batter. Be careful not to overmix, as you want to retain some of the cookie pieces.4.4 ounces (about 36) Oreo cookies, roughly chopped
- Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10-15 minutes before proceeding to the next step.
- While the cake is still warm (but not piping hot), use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake. Make sure the holes are about 1 inch apart and go most of the way through the cake.
- In a separate medium bowl, whisk together the instant chocolate pudding mix and the cold milk. Whisk for about 2 minutes until the pudding begins to thicken. Let it sit for 5 minutes to set.1 (3.4 ounce) package Instant chocolate pudding mix, 2 cups Cold milk
- Pour the prepared chocolate pudding evenly over the poked cake, allowing it to seep into the holes. Gently spread it out to cover the entire surface.1 (3.4 ounce) package Instant chocolate pudding mix
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the pudding is fully set and the cake is chilled. This step is crucial for the pudding to properly soak into the cake.
- Once the cake is chilled, spread the thawed whipped topping evenly over the top of the pudding layer.1 (8 ounce) container Whipped topping, thawed
- Finally, sprinkle the remaining 12 roughly chopped Oreo cookies and the mini semi-sweet chocolate chips (if using) over the whipped topping. Slice and serve your delicious Easy Oreo Poke Cake cold.4.4 ounces (about 36) Oreo cookies, roughly chopped, 1/2 cup (2 ounces) Mini semi-sweet chocolate chips