There is just something about a poke cake that makes them extra fun and tasty. This recipe is no exception. The chocolate cake is moist on its own, but then it is drenched in pudding making it even better. Add in some Oreos and whipped cream and this cake is sure to win you over!
Preheat the oven to 350°F and grease a 9x13 cake pan.
Place the Oreos in a large plastic bag, seal it shut, and use a hard object like a rolling pin to crush them into large chunks.
Place the cake mix, eggs, oil, and milk in a large mixing bowl and use a hand mixer to beat until no lumps appear.
Pour into the prepared cake pan.
Sprinkle half of the crushed Oreos over the top of the batter.
Bake the cake for 25-30 minutes or until a knife inserted into the middle comes out clean.
Use the end of a wooden spoon to poke holes in 3 or 4 lines throughout the cake.
In a medium mixing bowl, combine the pudding and remaining 2 cups of milk. Mix lightly and then pour over the cake before it gets too thick.
Spread the mixture evenly over the top and place in the fridge to chill for about an hour.
Top with the whipped cream and remaining chunks of Oreo. Enjoy!
Notes
Do not crush your Oreos into a fine powder. If you do, this will suck the moisture out of your cake during the baking process and make for one bleh cake. Keep them in large chunks and only add them to the top of the cake batter right before baking, do not mix them in.
I do not follow the instructions of the cake mix box. For the best cake, ignore the ingredients they tell you and follow these instructions and you’ll be so pleased.
If you want to add even more Oreo flavor, you can blend 5 or 6 Oreos to a fine powder and fold them into your whipped cream before adding it to the cake.
You don’t have to let your cake cool before adding the pudding. Just slap it on there and throw it in the fridge.
If the pudding gets too thick, that’s ok, just rub it over the holes well or inject some straight into the holes directly. Either way, it’s still yummy!