Oreo Poke Cake – A rich chocolate cake filled with sweetened condensed milk, topped with creamy Oreo pudding and plenty of crushed cookies. Easy to make, chilled to perfection, and guaranteed to disappear fast.
This Oreo poke cake is fun, familiar, and a little over-the-top in the best way. Chocolate cake, crushed Oreos baked right in, and that classic poke-cake moment where everything gets soaked with sweetened condensed milk—it’s messy, indulgent, and very much worth it.
I’ve made a lot of poke cakes over the years, from Strawberry Poke Cake to Mint Chocolate Poke Cake, but this one always gets the fastest reaction.
The Oreo pudding layer stays light and fluffy, the cake underneath turns impossibly soft, and the extra Oreos on top add just enough crunch to keep things interesting. It’s one of those desserts people keep “just cutting a sliver” of until the pan looks suspiciously empty.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chocolate Cake Mix
- Oreo Cookies
- Sweetened Condensed Milk
- Oreo Pudding Mix
- Milk
- Cool Whip – you can use store bought or homemade Stabilized Whipped Cream is a great alternative.
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Preheat oven to 350º F. Spray a 9×13 inch baking dish with non-stick spray, or grease. Set aside.
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Prepare cake batter according to the package instructions. Pour into prepared baking dish.
1 (15.25 oz) box chocolate cake mix + ingredients on package
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Crush 11 Oreo cookies (1 row) and sprinkle over the cake batter. Bake for 24-26 minutes, until cake is done and a tester comes out clean. Let cool for 30 minutes.
22 Oreo cookies
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Using the handle of a wooden spoon, poke holes (about every 2 inches), over the cake. Pour sweetened condensed milk over the cake, using a spatula to spread evenly. Let cake cool completely, about 2 hours.
14 oz sweetened condensed milk
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In a large bowl whisk together pudding mix and milk for 2 minutes. Let stand for 3 minutes to start to set up. Fold in cool whip. Spread over the cake.
4.2 oz Oreo pudding mix, 1 1/2 cups milk, 8 oz prepared whipped cream
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Coarsely chop the remaining 11 Oreo cookies. Sprinkle evenly over the cake.
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Place in fridge and let set for at least 1 hour before serving.
To use homemade whipped cream instead: Whip 1 cup heavy cream until soft peaks. Add 1/4 cup powdered sugar and 1 tsp vanilla. Whip until stiff peaks. Use in place of Cool Whip
Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 123mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 111IU |