This Oreo Poke Cake is the ultimate indulgence for chocolate and Oreo lovers! With a base of rich chocolate cake, creamy Oreo pudding filling, fluffy marshmallow fluff, and a topping of whipped cream, chopped Oreos, and fudge, this dessert is a show-stopper. It’s perfect for celebrations, potlucks, or any time you want to impress with minimal effort.
Ingredients:
For the Cake:
- 1 box dark chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
For the Filling:
- 1 (4.2 oz) box instant Oreo pudding mix
- 2 cups cold milk
- 1 (7 oz) tub marshmallow fluff
For the Topping:
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 16 Oreo cookies, coarsely chopped
- ¼ cup fudge topping (warmed)
Directions:
Step 1: Prepare the Cake
Preheat your oven and bake the dark chocolate cake in a 9×13-inch baking pan according to the package instructions. Once the cake is done baking, let it cool slightly, but while it’s still warm, use the handle of a wooden spoon or a large straw to poke holes all over the cake. The holes should be deep enough to allow the filling to seep in.
Step 2: Make the Pudding Filling
In a medium bowl, whisk together the Oreo pudding mix and 2 cups of cold milk until smooth. Let the pudding sit for about 5 minutes to thicken slightly. Once thickened, whisk in the marshmallow fluff until the mixture is smooth. Don’t worry if there are a few small chunks of fluff—this adds extra texture to the cake!
Step 3: Fill the Cake
Pour the Oreo pudding and marshmallow mixture over the warm cake, making sure to spread it evenly so it fills all the holes. Gently tap the pan on the counter to help the filling settle into the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Step 4: Add the Toppings
When you’re ready to serve, remove the cake from the refrigerator and spread the whipped topping evenly over the entire surface of the cake. Sprinkle the coarsely chopped Oreo cookies on top. Finally, drizzle the warmed fudge topping over the whipped cream and cookies for a delicious finishing touch.
Step 5: Serve
Slice and serve the Oreo Poke Cake chilled. The creamy filling, chocolate cake, and Oreo topping combine to create a dessert that’s rich, decadent, and oh-so-satisfying.
Serving and Storage Tips:
- Serving: Serve this cake chilled. It’s great for parties, family gatherings, or as a delicious treat any time of day.
- Storage: Store leftover Oreo Poke Cake in the refrigerator, covered, for up to 4 days. The cake stays moist, and the flavors intensify as it sits.
- Freezing: While it’s best enjoyed fresh, you can freeze the cake (without the whipped topping and Oreos) for up to 1 month. Thaw it in the fridge and add the toppings just before serving.
Helpful Notes:
- Ensure Proper Poking: Make sure the holes you poke into the cake are deep enough so the pudding mixture can seep in and create a moist, flavorful cake.
- Whisk Marshmallow Fluff Gently: Don’t worry if the marshmallow fluff doesn’t mix in completely. A few chunks of fluff add extra marshmallow flavor and texture to the filling.
- Warming the Fudge Topping: Microwave the fudge topping in short intervals (15-20 seconds) to make it easier to drizzle over the cake.
Tips from Well-Known Chefs:
- Duff Goldman: “When you poke the cake, try not to go all the way to the bottom. You want the pudding to fill the top and middle layers of the cake for the best texture.”
- Ree Drummond: “Chilling the cake overnight makes all the difference. It allows the flavors to meld together and gives the cake that super moist texture everyone loves.”
Frequently Asked Questions:
- Can I use a different flavor of cake mix?
Yes, you can use any flavor of cake mix you like, but the dark chocolate cake pairs beautifully with the Oreo and marshmallow flavors. - What can I use if I can’t find Oreo pudding mix?
You can substitute with regular chocolate pudding mix and fold in some crushed Oreo cookies to create a similar effect. - Can I make this cake in advance?
Absolutely! This cake is even better when made a day in advance. Just wait to add the whipped topping and Oreo cookie garnish until right before serving. - Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream can be used as a substitute for Cool Whip. Whip 1 cup of heavy cream with a bit of powdered sugar and vanilla extract to taste for a delicious homemade topping. - What if I don’t have marshmallow fluff?
If you don’t have marshmallow fluff, you can skip it or substitute it with softened cream cheese for a different but equally delicious creamy layer. - Can I use low-fat versions of the ingredients?
Yes, you can use low-fat or sugar-free pudding, milk, and whipped topping if you’re looking for a lighter version of the dessert. - Can I add extra toppings?
Absolutely! Crushed Oreos, mini marshmallows, or even chocolate chips make great additional toppings for this cake. - Do I have to refrigerate the cake?
Yes, refrigerating the cake allows the pudding layer to set and the flavors to meld, making it extra moist and delicious.
This Oreo Poke Cake is the perfect dessert for any occasion, combining the creamy richness of Oreo pudding and marshmallow with the lightness of whipped topping and the crunch of Oreo cookies. It’s a surefire hit that will leave everyone asking for seconds!
