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Oreo Poke Cake

This Oreo Poke Cake combines a moist chocolate cake filled with sweetened condensed milk and topped with a creamy cookies-and-cream filling, making it a memorable dessert that's easy to prepare ahead of time.
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Prep Time 45 minutes
Cook Time 32 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix (about 432g / 15.25oz) Usually requires additional ingredients like 3 eggs, 1/3 cup vegetable oil, and 1 cup water.
For the Filling
  • 1 can sweetened condensed milk (397g / 14oz) Pour in the entire can after baking. Do not substitute with evaporated milk.
  • 1 package instant cookies and cream pudding mix (96g / 3.4oz) Dry mix; instant vanilla pudding is also an option.
  • 1 cup cold whole milk (240ml) Helps the pudding thicken quickly.
  • 1 container whipped topping (225g / 8oz) Fully thawed before mixing.
  • 25 cookies Oreo cookies, divided Crush about 10 for the filling and roughly crush the remaining 15 for topping.

Method
 

Baking the Cake
  1. Preheat the oven to 175°C (350°F). Grease and flour a 9x13-inch baking pan.
  2. Prepare the cake batter according to box instructions and pour into the prepared pan.
  3. Bake for 28-32 minutes or until a toothpick comes out clean. Allow to cool in the pan.
Cooling the Cake
  1. Let the cake cool for 30-60 minutes until it reaches room temperature.
Poking the Holes
  1. Once the cake is cool, use the handle end of a wooden spoon to poke holes in a grid pattern across the cake.
Adding the Condensed Milk
  1. Pour sweetened condensed milk slowly over the holes in the cake, allowing it to soak in.
  2. Let the cake rest for 5 minutes to absorb the milk.
Making the Filling
  1. Crush 10 Oreo cookies into fine crumbs.
  2. Mix the pudding mix with the cold milk and whisk until thickened, then fold in the whipped topping and crushed Oreos.
Assembling the Cake
  1. Spread the cookies and cream filling evenly over the cake and top with the remaining crushed Oreos.
Chilling
  1. Cover with cling film and refrigerate for at least 1 hour, ideally overnight before serving.

Notes

For variations, consider using Mint Oreos or adding peanut butter to the filling. Store covered in the refrigerator for up to 4 days. This cake doesn't freeze well once assembled.