The Best Oreo Poke Cake Recipe (Pudding, Condensed Milk & Hot Fudge Options)

Introduction: The Ultimate Party Cake

You bring an Oreo poke cake to the table and eyes light up. Forks hover. The pan is empty before you know it. This dessert wins over kids, grown-ups, and anyone who loves cookies and cream.

What Is a Poke Cake?
Bake a sheet cake, poke deep holes in the warm top, then pour in a sweet filling. The liquid sinks into the crumb, so every slice stays soft, moist, and packed with flavor. It’s a cake that carries its own sauce inside.

Why You’ll Love This Recipe
Here you’ll find three fillings—pudding, condensed milk, and hot fudge, plus simple tips that keep the cake light, the topping fluffy, and the cookies crisp. Whether you bake once a year or every weekend, you’ll have a show-stopping dessert that travels well and never disappoints.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

Ingredients You’ll Need

This cake keeps things simple but nails every detail. Here’s what you’ll need to get the best flavor and texture.

For the Cake

• 1 (15.25 oz) box chocolate fudge or devil’s food cake mix
  Rich and dark, these flavors pair best with Oreo.
• Ingredients from the box (typically eggs, oil, and water)
  Check the label—each brand varies slightly.
• Optional swaps for a better cake:
  • Use whole milk instead of water.
  • Swap oil for the same amount of melted butter.
    These two changes add depth and make the cake taste homemade.
• 1 cup crushed Oreo cookies
  Fold these into the batter for a bit of crunch and extra Oreo flavor in every bite.

For the Pudding Filling

• 2 (4.2 oz) boxes Oreo Cookies & Cream instant pudding mix
  The key to that signature cookies-and-cream filling.
• 3 cups cold milk (whole or 2%)
  This gives you a thick but pourable pudding that sets just right.

For the Topping and Garnish

• 1 (8 oz) tub Cool Whip, thawed
  Light, sweet, and stable—great for prepping ahead.
• 1 cup roughly chopped Oreo cookies
  Add these right before serving so they stay crunchy on top.

Pro Tip: How to Make a Boxed Cake Taste Homemade

If you’ve ever thought boxed cake tastes a little too… boxed, you’re not alone. But two quick swaps take it to a whole new level—no extra effort, just better flavor.

• Use whole milk instead of water
  It adds richness and gives the cake a softer crumb.
• Replace the oil with melted butter (same amount)
  Butter brings depth and a slightly homemade flavor that oil can’t match.

These small changes make a noticeable difference, especially when you’re serving the cake to guests. It’s still easy, still fast—just better.

Step-by-Step Instructions

Follow these steps for a perfect Oreo poke cake every time. If you’re adding the personal flourishes or ingredient swaps, this is where it all comes together.

Step 1: Prepare and Bake the Cake

Preheat your oven to 350°F (or the temperature listed on your cake mix box). Grease a 9×13 inch pan.
Mix the cake according to box directions—use milk and butter instead of water and oil for extra flavor if you want.
Stir in 1 cup of crushed Oreos last, then pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean.

Step 2: Poke the Warm Cake

Let the cake cool for 10 to 15 minutes. You want it warm, not hot.
Using the rounded handle of a wooden spoon, poke holes all over the top, about 1 inch apart.
Warm cake pokes more cleanly and lets the filling soak in better.

Step 3: Mix and Pour the Pudding

Whisk together 2 boxes of instant pudding and 3 cups of cold milk.
Whisk for about 2 minutes—stop before it gets too thick.
Pour the pudding all over the cake, using a spatula to spread it evenly and help it fill the holes.

Step 4: Chill the Cake

Cover with plastic wrap and place the cake in the fridge.
Let it chill for at least 2 hours so the pudding can set and the cake firms up.

Step 5: Top and Garnish

Once chilled, spread the Cool Whip across the top in an even layer.
Right before serving, sprinkle on the chopped Oreos.
This keeps the cookie pieces crisp and gives the cake a clean, fresh finish.

Must-Try Oreo Poke Cake Variations

Want to switch things up or try a new twist? These variations let you play with different flavors while sticking to the same easy process.

Rich & Gooey Condensed Milk Filling

Swap the pudding for something thicker and sweeter.
In a bowl, mix:

• 1 can sweetened condensed milk
• ½ cup crushed Oreos
• 2 tablespoons melted butter
• 2 tablespoons powdered sugar

Stir until smooth, then pour it over the poked cake while it’s still warm. Chill as usual.

Decadent Hot Fudge Filling

If you love a warm, chocolatey dessert, this one hits the spot.
Warm a jar of hot fudge sauce until pourable (but not too hot).
Pour it over the poked cake and gently spread it into the holes.
Let the cake cool and chill completely before topping.

White Cake & Golden Oreo Version

Not into chocolate? You can flip the whole flavor profile.
Use a white or yellow cake mix instead of chocolate.
Swap in Golden Oreos for the mix-ins and topping.
It gives you a cookies-and-cream blondie-style cake that’s lighter but still rich.

Troubleshooting Your Oreo Poke Cake: Pro Tips for Perfection

Even a simple recipe can trip you up if you’re not careful. These common issues and tips will keep your cake looking and tasting its best.

How to Prevent a Soggy Cake

Soggy sides or a mushy bottom usually come from too much liquid or not letting the cake cool enough. Here’s how to avoid that:

• Cool the cake for 10–15 minutes before adding the filling. Too hot and it turns to mush. Too cold and the pudding won’t soak in.
• Don’t over-whisk the pudding. You want it slightly thick, but still pourable—not fully set.
• Poke holes evenly. Space them about 1 inch apart so the filling spreads without overloading any one area.

What If I Can’t Find Oreo Pudding?

No worries—just use instant vanilla or white chocolate pudding.
Stir in about ½ cup of finely crushed Oreos to mimic the flavor and texture. It tastes nearly identical and still gives you that cookies-and-cream vibe.

Cool Whip vs. Homemade Whipped Cream

Cool Whip holds its shape better, especially if you’re making the cake ahead or taking it to a party.
Homemade whipped cream tastes fresher but won’t last as long. If you use it, serve the cake the same day and store leftovers tightly covered.

Make-Ahead and Storage Guide

This cake is as low-stress as it gets when it comes to planning ahead. Here’s how to make it work for any schedule.

How Far in Advance Can I Make Poke Cake?

You can make it up to 2 days ahead without any issues. In fact, the flavor improves after a full day in the fridge.
Just hold off on adding the crushed Oreos until right before serving. That way, they stay crunchy instead of turning soft.

How to Store Leftovers

Cover the cake tightly with plastic wrap or use an airtight lid.
Keep it in the refrigerator and eat within 3 to 4 days. The Cool Whip keeps things light, and the cake stays moist.

How to Freeze Poke Cake

Yes, you can freeze it, just do it right.

1. Place the finished cake (frosted, without Oreos on top) on a sheet pan and freeze until solid.
2. Wrap it in plastic wrap, then a layer of foil to prevent freezer burn.
3. Freeze for up to 2 to 3 months.

To thaw, place it in the fridge overnight. Add the Oreo topping after thawing for the best texture.

Printable Oreo Poke Cake Recipe Card (With Cake Mix)

Easy Oreo Poke Cake (with Pudding, Condensed Milk, or Hot Fudge)

Yield: 12 Servings

Prep Time: 15 minutes

Cook Time: 2 hours

Baking & Assembly: 30 minutes

Total Time: 2 hours 45 minutes

This fudgy Oreo poke cake is soft, creamy, and layered with crushed cookies, pudding, and Cool Whip. Includes variations with condensed milk and hot fudge.

Print

Ingredients

For the Cake:

• 1 (15.25 oz) box chocolate fudge or devil’s food cake mix
• Ingredients on box (eggs, oil, water — or use optional substitutions)
• Optional: Use whole milk for water, melted butter for oil
• 1 cup crushed Oreo cookies

For the Filling:

• 2 (4.2 oz) boxes Oreo Cookies & Cream instant pudding mix
• 3 cups cold whole or 2% milk

For the Topping:

• 1 (8 oz) tub Cool Whip (thawed)
• 1 cup chopped Oreo cookies (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.
2. Prepare cake batter using box directions, substituting milk and butter for richer flavor if desired. Fold in crushed Oreos.
3. Bake as directed. Let cool for 10–15 minutes.
4. Use the back of a wooden spoon to poke holes evenly across the warm cake.
5. Whisk pudding mix and cold milk for about 2 minutes until slightly thickened. Pour over cake and spread evenly.
6. Cover and chill for at least 2 hours.
7. Once chilled, spread Cool Whip evenly on top.
8. Sprinkle chopped Oreos on top just before serving.
9. Store leftovers covered in the fridge for up to 4 days.

Notes

Swap pudding with sweetened condensed milk or warm hot fudge for variations.

Use Golden Oreos and white cake mix for a blondie-style twist.

Always add cookie topping last to keep it crunchy.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 320mgCarbohydrates: 48gNet Carbohydrates: 47gFiber: 1gSugar: 30gProtein: 4g

These nutrition facts are estimates based on standard ingredients and serving sizes. Actual values may vary depending on specific brands and measurements used. Always consult with a registered dietitian or healthcare provider if you need exact nutritional information.

Frequently Asked Questions (FAQ)

These quick answers clear up the last-minute questions that pop up while you’re baking—or right before serving.

Final Thoughts

This Oreo Poke Cake isn’t just easy, it’s the kind of dessert people remember. You get the perfect mix of rich chocolate, creamy filling, and that iconic cookies-and-cream crunch. Whether you go with pudding, condensed milk, or hot fudge, you’re guaranteed a cake that looks good, tastes better, and always disappears fast.

Make it ahead, take it to a party, or keep it chilled for a weeknight treat. With simple ingredients and a few smart tips, you’ve got a no-fail recipe that hits every time.

Love Poke Cakes? Discover Even More Ideas

If this Oreo poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.