Oreo Poke Cake
Oreo Poke Cake
Ingredients
For the Chocolate Cake
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge cake mix, (13.25 oz / 375g)
- 1 cup water, as needed per cake mix instructions
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract, as needed
- 1/2 cup chocolate chips
- 1/2 cup Oreo cookies, crushed for cake batter
For the Filling and Topping
- 1 can sweetened condensed milk, (14 oz / 397g)
- 1 block cream cheese, softened (8 oz)
- 1/2 cup powdered sugar
- 1 box Oreo Cookies 'n Creme instant pudding mix, (4.2 oz / 118g)
- 2 cups milk
- 1 container Cool Whip, thawed (8 oz)
- 1 cup Oreo cookies, crushed, for mixing into topping and garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a rectangular baking dish with baking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the Betty Crocker Triple Chocolate Fudge cake mix, water (as directed on cake mix box, approximately 1 cup), 3 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix with an electric hand mixer until well combined and smooth, about 2 minutes.
⏱️ 5 min - 3
Stir in 1/2 cup chocolate chips and 1/2 cup crushed Oreo cookies into the cake batter.
⏱️ 2 min
- 4
Pour the prepared cake batter into the greased baking dish. Bake according to package directions, typically 28-33 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan for about 15 minutes.
⏱️ 30 min•🌡️ 350
- 5
While the cake cools, prepare the cream cheese mixture. In a separate bowl, add the softened 8 oz block of cream cheese and 1/2 cup powdered sugar. Beat with an electric hand mixer until smooth and creamy. Set aside.
⏱️ 5 min
- 6
In another mixing bowl, combine the 4.2 oz box of Oreo Cookies 'n Creme instant pudding mix and 2 cups milk. Beat with an electric hand mixer for 2 minutes until thickened.
⏱️ 3 min
- 7
Add the prepared cream cheese and powdered sugar mixture to the thickened pudding. Beat with an electric hand mixer until well combined and smooth.
⏱️ 2 min
- 8
Gently fold in the 8 oz thawed Cool Whip with a spatula until fully incorporated. Crush an additional 1/2 cup of Oreo cookies and fold them into the pudding and Cool Whip mixture.
⏱️ 3 min
- 9
Once the cake has cooled slightly, use the handle of a wooden spoon or a similar tool to poke holes all over the surface of the cake, about 1 inch apart.
⏱️ 3 min
- 10
Pour the 14 oz can of sweetened condensed milk evenly over the poked cake, ensuring it seeps into the holes. Use a spatula to gently spread it if needed.
⏱️ 2 min
- 11
Spread the prepared Oreo pudding and cream cheese mixture evenly over the condensed milk layer on the cake. Garnish the top with the remaining 1/2 cup crushed Oreo cookies.
⏱️ 3 min
- 12
Refrigerate the cake for at least 2 hours, or until set, before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Oreo Poke Cake
For the Chocolate Cake
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge cake mix, (13.25 oz / 375g)
- 1 cup water, as needed per cake mix instructions
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract, as needed
- 1/2 cup chocolate chips
- 1/2 cup Oreo cookies, crushed for cake batter
For the Filling and Topping
- 1 can sweetened condensed milk, (14 oz / 397g)
- 1 block cream cheese, softened (8 oz)
- 1/2 cup powdered sugar
- 1 box Oreo Cookies 'n Creme instant pudding mix, (4.2 oz / 118g)
- 2 cups milk
- 1 container Cool Whip, thawed (8 oz)
- 1 cup Oreo cookies, crushed, for mixing into topping and garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a rectangular baking dish with baking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the Betty Crocker Triple Chocolate Fudge cake mix, water (as directed on cake mix box, approximately 1 cup), 3 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix with an electric hand mixer until well combined and smooth, about 2 minutes.
⏱️ 5 min - 3
Stir in 1/2 cup chocolate chips and 1/2 cup crushed Oreo cookies into the cake batter.
⏱️ 2 min - 4
Pour the prepared cake batter into the greased baking dish. Bake according to package directions, typically 28-33 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan for about 15 minutes.
⏱️ 30 min•🌡️ 350 - 5
While the cake cools, prepare the cream cheese mixture. In a separate bowl, add the softened 8 oz block of cream cheese and 1/2 cup powdered sugar. Beat with an electric hand mixer until smooth and creamy. Set aside.
⏱️ 5 min - 6
In another mixing bowl, combine the 4.2 oz box of Oreo Cookies 'n Creme instant pudding mix and 2 cups milk. Beat with an electric hand mixer for 2 minutes until thickened.
⏱️ 3 min - 7
Add the prepared cream cheese and powdered sugar mixture to the thickened pudding. Beat with an electric hand mixer until well combined and smooth.
⏱️ 2 min - 8
Gently fold in the 8 oz thawed Cool Whip with a spatula until fully incorporated. Crush an additional 1/2 cup of Oreo cookies and fold them into the pudding and Cool Whip mixture.
⏱️ 3 min - 9
Once the cake has cooled slightly, use the handle of a wooden spoon or a similar tool to poke holes all over the surface of the cake, about 1 inch apart.
⏱️ 3 min - 10
Pour the 14 oz can of sweetened condensed milk evenly over the poked cake, ensuring it seeps into the holes. Use a spatula to gently spread it if needed.
⏱️ 2 min - 11
Spread the prepared Oreo pudding and cream cheese mixture evenly over the condensed milk layer on the cake. Garnish the top with the remaining 1/2 cup crushed Oreo cookies.
⏱️ 3 min - 12
Refrigerate the cake for at least 2 hours, or until set, before serving.
⏱️ 120 min