Description
A deliciously rich and creamy Oreo Poke Cake, perfect for any dessert occasion.
Ingredients
Scale
- 15.25 ounce chocolate cake mix plus ingredients on the box
- 14 ounces sweetened condensed milk
- 4 ounces cookies and cream pudding mix
- 1/2 cup whole milk
- 20 Oreos crushed
- 8 ounces whipped topping
Instructions
- Bake your chocolate cake as directed on the box using a 9×13 pan.
- Let the cake cool before proceeding. Once the cake has cooled for a minimum of 30 minutes begin the filling.
- Take the end of a wooden spoon and poke holes throughout the cake. Open your can of sweetened condensed milk and pour it all over the cake making sure to pour the most in the holes.
- In a bowl add your dry pudding mix with 1/2 cup milk and whisk to combine. Now stir in whipped topping until well combined.
- Take 10 Oreos and place them in a zip lock bag and seal. Crush the Oreos using a rolling pin. Now add your crushed Oreos in your whipped topping. Stir gently until everything is mixed, then spread on cake.
- Crush the remaining Oreos and add to the top of the cake.
- Chill for 1 hour prior to serving.
Notes
- Make sure the cake is completely cool before poking holes.
- Chilling the cake helps it set and enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg