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Oreo Poke Cake Recipe

The ULTIMATE Oreo Poke Cake

Oreo Poke Cake is a moist and creamy cake made with chocolate mix, cool whip cream, pudding, and crushed cookies. The perfect dessert for birthday parties, holidays, or gatherings!
Course Dessert
Cuisine American
Keyword Oreo Poke Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 717kcal
Author Catalina Castravet


Chocolate Oreo Cake:

  • 1 box chocolate cake mix plus ingredients to prepare the mix
  • Ingredients usually called for the cake mix:
  • 3 eggs
  • 1 1/2 cups water
  • 1/3 cup vegetable oil
  • 10 Oreo cookies crushed

Chocolate Filling:

  • 2 cups condensed milk
  • 1 cup chocolate chips

Pudding Layer:

  • 1 package of 3.9 oz JELL-O chocolate pudding mix
  • 2 cups whole milk
  • 10 Oreo cookies crushed

Oreo Whipped Cream:

  • 2 cups heavy whipping cream full fat and cold
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 10 Oreo cookies crushed


  • 1 cup mini chocolate chips
  • 3 whole Oreos
  • 6 Oreo cookies crushed


Prepare Chocolate Oreo Cake:

  • Preheat oven to 350F.
  • Grease and lightly sprinkle with flour a 9-x-13 inch cake pan.
  • Prepare cake mix according to box instructions. Once the batter is ready, stir in 10 crushed Oreo cookies.
  • Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake.

Chocolate Filling:

  • While the cake is cooling, mix condensed milk and chocolate chips in a medium bowl, microwave for 1 minute, and stir until fully melted and smooth.
  • Pour the mixture evenly over the cake surface.

Pudding Layer:

  • In another bowl, combine pudding mix with whole milk and stir just until it thickens. Immediately pour the mixture on top of the cake and spread it evenly.
  • Top it with 10 crushed Oreo cookies, distributing them evenly.
  • Let cake fully cool to room temperature.

Oreo Whipped Cream:

  • Add all the ingredients, except Oreos, to a large bowl, beat until stiff peaks form.
  • Stir in crushed Oreos.
  • Scoop the whipped cream all over the cake and spread it with a spatula in an even layer. Smooth the top with a spatula.


  • Sprinkle mini chocolate chips all over the surface. Sprinkle crushed Oreo cookies and add the whole Oreos in the center of the cake.
  • Refrigerate the cake overnight or for at least 8 hours before serving.


Calories: 717kcal | Carbohydrates: 106g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 606mg | Potassium: 661mg | Fiber: 5g | Sugar: 76g | Vitamin A: 385IU | Vitamin C: 1.4mg | Calcium: 341mg | Iron: 6.7mg