By Becky Hardin
Updated Apr 3, 2025
This Oreo Poke Cake is one of my favorite easy and delicious cakes to throw together for any occasion. This moist and flavorful cookies and cream cake is layered with chocolate cake, Oreo pudding, cool whip, and crushed Oreos. It’s the perfect cake for birthday parties, holiday gatherings, or to celebrate making it to Friday. ;)
5-Star Review
“Made this tonight and simply amazing!” – Patricia
Oreo Cake Recipe
I’ve always been a sucker for Oreos. Oreo Cheesecake, Oreo Blizzards, Oreo Balls , just plain ole Oreos…I’m a huge fan! There’s something about the flavors of a cookies and cream cake that takes me back to childhood and puts an instant smile on my face.
When I’m in the mood for an easy and amazing poke cake recipe, especially when going to a potluck or feeding a crowd, this creamy Oreo Poke Cake is at the top of my list. It uses all kinds of shortcuts but is still delicious and typically devoured in minutes. You’re gonna love this one!
Ingredients1x2x3x
- ▢ 15.25 ounces chocolate cake mix 432 grams (1 box)
- ▢ 1¼ cups water 284 grams
- ▢ ⅓ cup vegetable oil 67 grams
- ▢ 3 large eggs 150 grams
- ▢ 8.4 ounces instant Oreo pudding mix 238 grams (2 4.2-ounce boxes)
- ▢ 3 cups milk 681 grams, at least 2%
- ▢ 8 ounces whipped topping 227 grams, thawed (1 tub), such as Cool Whip
- ▢ 14.3 ounces Oreo cookies* 405 grams, half crushed and half left whole (1 package)
Video
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray. Bake cake per instructions on the box. 15.25 ounces chocolate cake mix, 1¼ cups water, ⅓ cup vegetable oil, 3 large eggs
- Transfer cooked cake to a cooling rack and let it cool 10 minutes.
- Use the rounded handle (diameter ¾-1 inch) of a wooden spoon or rubber spatula to poke holes in 1-inch intervals in the cake.
- In a medium bowl, whisk together dry pudding mix and milk until it just begins to thicken, approximately 1½ minutes. It should be slightly thickened. 8.4 ounces instant Oreo pudding mix, 3 cups milk
- Pour the pudding over the warm cake and specifically aim for the holes.
- Use an offset spatula to spread the pudding over the entire cake. Gently push down on the pudding as you spread it over the cake.
- Cover the cake with plastic wrap and refrigerate until completely cool, about 1 hour.
- When the cake is cool, spread the whipped topping over the pudding layer. 8 ounces whipped topping
- Recover the cake with plastic wrap and refrigerate until ready to serve.
- While the cake is in the refrigerator, place half (about 20) cookies in a Ziplock bag and crush them or use a food processor. 14.3 ounces Oreo cookies*
- When ready to serve the cake, sprinkle the whipped topping layer with the crushed and whole Oreos.
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Food Processor (optional)
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make An Oreo Poke Cake Step By Step
Preheat the oven and prepare the baking pan : Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray.
Bake the cake mix : Bake the cake per instructions on the box adding 1¼ cups water, ⅓ cup vegetable oil, and 3 large eggs. Transfer the cooked cake to a cooling rack and let it cool for 10 minutes.
Poke holes in the cake : Use the rounded handle of a wooden spoon or rubber spatula to poke holes in the cake, leaving 1 inch between them.
Prepare the pudding : Whisk together an 8.4-oz package of instant Oreo dry pudding mix and 3 cups of milk until it just begins to thicken, approximately 1½ minutes.
Pour the pudding over the cake : Pour the pudding over the warm cake, making sure to fill the holes. Using an offset spatula, spread the pudding over the entire cake and gently push down on the pudding as you spread it over the cake. Cover the cake with plastic wrap and refrigerate until completely cool, about 1 hour.
Layer the cake with whipped topping : When the cake is completely cool, spread 8 ounces of the whipped topping over the pudding layer. Cover the cake once again with plastic wrap and refrigerate until ready to serve.
Prepare the crushed Oreos : While the cake is in the refrigerator, place about 20 cookies in a Ziplock bag and crush them with a rolling pin. Alternatively, place them in the food processor and process a few times until small crumbs form.
Top cake with Oreo crumbs : Sprinkle Oreo cookie crumbs over the whipped topping layer.
Serve and enjoy: Top each slice with a full-sized Oreo cookie and get ready to devour.
Storage
Place uneaten cake in an airtight container and store in the fridge for up to 4 days.
Serving Suggestions
This Oreo Poke Cake makes the ultimate treat. I like to serve it with a glass of this refreshing lavender lemonade or a flavorful iced chai latte on a hot day. For a cozy afternoon snack, the kids will love this crockpot hot chocolate .
More Oreo Desserts to try!
Oreo Rice Krispie Treats Recipe
Easy Cookies and Cream Popcorn
Cookies and Cream Cookie Butter (Trader Joe’s Copycat Recipe)
Christmas Bark
Oreo Poke Cake (Easy Oreo Cake Recipe)
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
- Food Processor (optional)
Ingredients
- 15.25 ounces chocolate cake mix 432 grams (1 box)
- 1¼ cups water 284 grams
- ⅓ cup vegetable oil 67 grams
- 3 large eggs 150 grams
- 8.4 ounces instant Oreo pudding mix 238 grams (2 4.2-ounce boxes)
- 3 cups milk 681 grams, at least 2%
- 8 ounces whipped topping 227 grams, thawed (1 tub), such as Cool Whip
- 14.3 ounces Oreo cookies* 405 grams, half crushed and half left whole (1 package)
Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking pan with nonstick spray. Bake cake per instructions on the box. 15.25 ounces chocolate cake mix, 1¼ cups water, ⅓ cup vegetable oil, 3 large eggs
- Transfer cooked cake to a cooling rack and let it cool 10 minutes.
- Use the rounded handle (diameter ¾-1 inch) of a wooden spoon or rubber spatula to poke holes in 1-inch intervals in the cake.
- In a medium bowl, whisk together dry pudding mix and milk until it just begins to thicken, approximately 1½ minutes. It should be slightly thickened. 8.4 ounces instant Oreo pudding mix, 3 cups milk
- Pour the pudding over the warm cake and specifically aim for the holes.
- Use an offset spatula to spread the pudding over the entire cake. Gently push down on the pudding as you spread it over the cake.
- Cover the cake with plastic wrap and refrigerate until completely cool, about 1 hour.
- When the cake is cool, spread the whipped topping over the pudding layer. 8 ounces whipped topping
- Recover the cake with plastic wrap and refrigerate until ready to serve.
- While the cake is in the refrigerator, place half (about 20) cookies in a Ziplock bag and crush them or use a food processor. 14.3 ounces Oreo cookies*
- When ready to serve the cake, sprinkle the whipped topping layer with the crushed and whole Oreos.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
