This Oreo Poke Cake turns your favorite cookie into something magical. Fluffy white cake is filled with white chocolate pudding, and topped with a decadent Oreo Cream Cheese Icing. And, it’s incredibly quick and easy to make!
If there’s one thing I love, it’s a dessert that’s both delicious and quick to make.
To make a poke cake all you need to do is bake an ordinary cake, whip up some delicious filling to stuff inside, and slather as much decadent frosting as you want on top.
It only takes about 35 minutes from start to finish — and most of that time is the cake baking in the oven!
So I present you with this Oreo poke cake! Because who doesn’t love Oreos?
Tired of poke cakes? I’m not!
You’re probably aware that I’ve been really into poke cakes lately.
But if you’ve missed out on those, and are now wondering what the heck a poke cake is, let me fill you in.
A poke cake is simply a cake, which you poke a ton of holes in it, and then fill those holes with something delicious (like pudding), and then top it all with frosting.
It might just be the sneakiest way to make an impressive cake without a ton of time and effort.
How to Make an Oreo Poke Cake
As I said before, poke cakes are quick and easy to make – and this Oreo poke cake is no exception.
I use a white cake for this recipe, but feel free to try any variation you like. For a decadent double chocolate version, you could even try making it with my famous vegan chocolate cake.
Start by prepping your cake batter. Mix the wet and dry ingredients separately, and then whisk them together into a thick batter. An electric mixer will make this a bit quicker and easier.
Then grease a 9×13 inch baking pan, pour the batter in, and bake it for 25 to 30 minutes at 350 degrees. I like to use cooking spray to “grease” my baking dishes, because it’s so much less messy.
Once your cake is done baking and has had time to cool, use the back side of a spoon to poke holes in the cake. These holes are going to be where you put the pudding filling.
Don’t worry about spacing them out perfectly or anything, because no one is going to see this part.
Mix the white chocolate pudding mix with milk to form the creamy filling. This is the best part!
Then, stuff all those holes with the pudding! It helps to use one of these handy bottles, but you can also just stuff the filling down there with a small spoon.
Then using an electric mixer, mix the cream cheese, powdered sugar, and crushed Oreos to create your cream cheese frosting.
Spread the frosting over the top of the Oreo Poke Cake, patting it until smooth.
And finally sprinkle the rest of your crushed Oreos over the top of the cake. Because you can never have too many Oreos!
Chill the cake for 4 hours, and it’s ready to dig in!
Oreo Poke Cake
FOR POKE CAKE:
FOR FILLING AND TOPPING:
- 1 1-ounce sugar free package white chocolate pudding
- 1 ½ cups milk
- 2 8-ounce packages cream cheese
- ½ cup powdered sugar
- 2 tablespoons milk
- 18 oreos 6 for cheesecake, 12 for whipped topping
- 8 ounces whipped cream thawed
- Preheat oven to 350 degrees.
- In a small bowl, mix together the wet ingredients (butter, egg whites, milk, vanilla extract) for the white cake layer.
- In a separate larger bowl, mix together the dry ingredients for the white cake layer (flour, sugar, baking powder, salt).
- Mix together the dry and wet ingredients to form the cake batter. Use an electric mixer to make this easier, if you have one.
- Spray a 9″ x 13″ baking pan with cooking spray.
- Pour cake batter into baking pan. Bake for 25-30 minutes, until a sharp knife inserted into the cake comes out clean.
- Allow cake to cool until it can be safely handled.
- Using the back of a spoon, or other utensil, poke cake all over to form holes.
- Mix together the pudding mix with milk. An easy way to do this is to use a large candy decorating bottle to squeeze the pudding mixture directly into the holes in the cake.
- With a handheld mixer, cream together the cream cheese and powdered sugar. Add in the milk and mix until smooth.
- Crush 6 Oreos and add this to the cheesecake mixture. Spread the cheesecake mixture over the top of the cake.
- Spread whipped topping over the cheesecake layer, and then crush up the remaining Oreos and sprinkle them over the top of the cake.
- Chill for 4 hours before serving.