Description
A delicious Oreo poke cake featuring layers of chocolate fudge cake, Oreo pudding, and fluffy white frosting topped with crushed Oreo cookies.
Ingredients
Scale
- 15.25 ounce box chocolate fudge cake mix (prepared as directed on box)
- 4.2 ounce Oreo cookies ‘n creme instant pudding mix
- 2¼ cups cold whole milk
- 14 ounce container whipped fluffy white frosting
- 10 Oreo cookies
Instructions
- Bake the cake according to package directions.
- Let the cake cool for 15 minutes after baking.
- Use the rounded handle of a wooden spoon to poke holes in the cake, spaced 1 inch apart.
- Whisk the pudding mix and cold milk in a bowl until it thickens slightly.
- Spoon the pudding into the holes, then spread the rest on top.
- Chill the cake in the refrigerator for 2 hours.
- Microwave the frosting for 10 seconds, then spread it over the pudding layer.
- Break Oreo cookies into pieces and sprinkle them on top before serving.
Notes
- Keep the cake refrigerated until ready to serve.
- For extra Oreo flavor, mix crushed cookies into the pudding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg