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Oreo Pudding Poke Cake

Oreo Pudding Poke Cake
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Melissa @ No. 2 Pencil


  • For the cake:
  • 2 cups of sugar
  • 1 3/4 cup of all-purpose flour
  • 3/4 cup of Hershey's Cocoa unsweetened cocoa
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of kosher salt
  • 2 eggs
  • 1 cup of milk
  • 1/2 cup of vegetable oil
  • 2 teaspoons of pure vanilla extract
  • 1 cup of very hot coffee
  • For the Jello filling:
  • 1 4.2 oz box of Oreo Jell-O Pudding
  • 2 cups of cold milk
  • For the whipped cream::
  • 2 cups of heavy cream
  • 4 tablespoons of sugar
  • 1 teaspoon of pure vanilla extract
  • 20 crushed Oreos for topping


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13 baking dish.
  3. Combine dry ingredients for cake in bowl of stand mixer. Stir slowly to combine dry ingredients with paddle attachment.
  4. Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed.
  5. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing.
  6. Bake cake for 35-40 minutes.
  7. Let cake cool 10 minutes so it is warm but not hot.
  8. When cake is warm, use the end of a wooden spoon to poke holes all over.
  9. Working quickly so pudding does not set up, mix Oreo pudding mix with two cups of milk and pour over cake and into holes.
  10. Some pudding will set up on top of cake.
  11. Cover and chill cake in the refrigerator for 1-2 hours.
  12. Once cake is chilled, prepare whipped cream using a stand mixer and whisk attachment.
  13. Spread whipped cream over cake and top with crushed Oreos.
  14. Serve chilled.

Recipe Notes

Cake recipe adapted from Hershey's Perfectly Chocolate Chocolate Cake.