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Silky Cookies and Cream Poke Cake

Silky Cookies and Cream Poke Cake

An easy, moist poke cake soaked with a creamy Oreo pudding filling and topped with fluffy whipped cream. The ultimate no-fuss dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 15
Calories 380 kcal

Ingredients
  

For the Cake:

  • 1 box 15.25 oz white cake mix {432 grams}, plus required ingredients (eggs, oil, water)

For the Poke Filling:

  • 1 3.4 oz box instant white chocolate pudding mix {96 grams}
  • 2 cups cold whole milk {480 ml}
  • 1 cup crushed Oreo cookies about 10 cookies {120 grams}

For the Topping:

  • 2 cups heavy whipping cream very cold {480 ml}
  • ¼ cup powdered sugar {30 grams}
  • 1 teaspoon vanilla extract

For Garnish:

  • ½ cup additional crushed Oreo cookies {60 grams}

Instructions
 

Step 1: Bake the Cake

  • Prepare and bake the white cake mix according to package directions in a greased 9x13-inch pan. Let cool in pan for 20 minutes (still warm).

Step 2: Poke the Holes

  • Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart and going to the bottom.

Step 3: Make the Filling

  • In a medium bowl, whisk pudding mix into cold milk for 2 minutes until very thick. Fold in 1 cup of crushed Oreos.

Step 4: Assemble & Chill

  • Slowly pour the thick pudding mixture over the warm cake, spreading gently to fill the holes. Cover and refrigerate for at least 4 hours, or overnight.

Step 5: Add Topping & Serve

  • Before serving, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake. Top with remaining ½ cup crushed Oreos.

Notes

For best results, chill the cake overnight. Use the handle of a wooden spoon or a chopstick to create wide holes for maximum filling. Store covered in the refrigerator for up to 4 days.