Oreo Pudding Poke Cake Recipe
A triple-layer chocolate-oreo poke cake with a moist base, creamy pudding filling, and crunchy crumbles. Easy 3-step process creates ideal pockets for pudding absorption, blending structure and flavor in every bite.
- Prep Time: 15
- Cook Time: 25
- Total Time: 130
- Yield: 12 servings (9x13-inch cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate cake mix (16.4 oz box)
2 packages instant Oreo pudding mix (5.9 oz each)
3-1/2 cups cold whole milk (3.25% fat)
8 oz whipped topping (reduced fat option)
1 cup crushed Oreos (100 g)
1/4 tsp salt (optional, for crumb balance)
3/4 cup oil (as per cake mix instructions)
Instructions
Preheat oven and prepare cake per box instructions in a 9×13-inch pan
Rotate pan midway through baking for even doneness
While cake is warm (310°F internal), poke 2-3 spaced rows per 6-inch section without piercing the base
In a metal bowl, whisk pudding mix with cold milk (temperature should rise 3-5°F from exothermic reaction)
Immediately pour pudding into poked cake within 1-2 minutes before gelatinization sets
Refrigerate at 40°F for at least 90 minutes
Spread whipped topping with cold spatula and sprinkle crushed Oreos; chill 15 minutes before slicing
Notes
Test cake with a toothpick for doneness
Use an elevated cooling rack to prevent condensation
Freeze undecorated cake up to 2 weeks
Adjust crumb sweetness with 1/4 tsp salt
Use a silicone trivet for even chilling
Find it online: https://kindeat.com/oreo-pudding-poke-cake-recipe/