Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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
Notes
Leftover cake should be stored in an airtight container in the refrigerator and best consumed within 3-4 days. You can freeze the unfrosted cake for up to 1-2 months, thawing overnight in the refrigerator and topping before serving.
