Monster Cookie Poke Cake
Our Monster Cooke Poke Cake is just as fully loaded as its namesake. A super moist, tender chocolate poke cake is loaded with crushed Oreo pieces and chocolate chip cookies, along with M&Ms. Then it’s soaked in chocolate pudding and topped with Cool Whip and more crumbled cookies.
When we think of delicious, easy desserts, we always think of poke cakes. From summer options like watermelon poke cake and strawberry lemonade poke cake to holiday variations like Grinch poke cake, they’re an easy, versatile dessert perfect for any occasion.
We love poke cakes so much that we have 12 pages of them, and now we’ve added another. Just like the cookies for which they’re named, this monster poke cake is fully loaded and ready to satisfy ALL your sweet teeth.
Pair it with classic comfort food dishes like loaded potato meatloaf casserole, this copycat KFC chicken pot pie, or cheesy hamburger noodle casserole for a meal that ticks all the tasty boxes.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: All you need are a few basic ingredients found in any kitchen or grocery store.
- Super Easy: This recipe uses boxed cake mix and Cool Whip, so it’s ready in no time with minimal effort.
- FULLY Loaded: The chocolate cake is loaded with crushed Oreo pieces and chocolate chip cookies, plus M&Ms for added flavor and color.
- Customizable: Like monster cookies, this poke cake can be easily customized with your favorite mix-ins to create a different cake every time.
- Versatile: The ease of this cake makes it perfect for weeknight meals or any gathering.
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Chocolate Cake Mix: Cake mix drastically reduces this recipe’s time and effort.
- Mix-Ins: Crushed Oreos, crushed chocolate chip cookies, and M&Ms add more flavor and give the cake a monster cookie vibe.
- Chocolate Pudding: Chocolate pudding adds more chocolaty flavor and extra moisture to the cake.
- Cool Whip: Cool Whip is the classic, sweet whipped topping that makes any poke cake even more delicious.
Variations
- Chocolate Cake Mix: Use your preferred chocolate cake mix for this recipe. Each adds a unique flavor profile.
- Other Cake Mixes: The flavors of this recipe work well with almost any cake mix. Try variations like yellow, butter, vanilla, or even strawberry cake mixes.
- Mix-Ins: Use your favorite crushed cookies in the cake. You can also change the candies, using Reese’s Pieces, for example, to create a chocolate-peanut butter version. Salty additions such as crushed pretzels or chopped nuts also work well.
- Cool Whip: Make homemade whipped cream for this cake if you’re feeling fancy.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the cake batter according to the box instructions. Then, fold in the cookies and M&Ms.
- Bake in a greased 9×11 baking dish until a toothpick inserted into the center comes out clean. Cool completely. Mix the pudding and milk. Then poke holes all over the cooled cake.
- And spread the pudding evenly over it, filling the holes.
- Spread the Cool Whip evenly over the top of the cake. Then top it with crumbled Oreos and chocolate chip cookies, along with more M&Ms. Cover and chill for at least 4 hours.
Expert Tips
- We recommend a glass or light-colored metal baking dish for this recipe. If you use a dark pan, check the cake for doneness a few minutes early.
- Keep your holes about an inch apart and no more than 1/2 to 2/3 of the cake’s depth to ensure it holds together when sliced.
- Smooth the pudding over the cake with a spoon, gently pressing down as you go to help it fill the cake holes.
- While 4 hours is the minimum chill time for this cake, it’s even better if you chill it overnight.
Monster Cookie Poke Cake FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
To ensure a poke cake that’s moist, not soggy, poke holes in the cake while it’s warm or cool, never hot. In addition, the holes should be 1 to 2 inches apart and no more than 2/3 of the cake’s depth. This ensures the topping can permeate the cake without causing it to lose its shape. Finally, chill the cake for at least 4 hours to allow the cake to fully absorb the filling and set.
Just like monster cookies, this poke cake is loaded with tasty mix-ins. Hence, the name.
You can refrigerate this cake for up to 4 days in an airtight container.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Monster Cookie Poke Cake
Equipment
- large mixing bowl
- Measuring cups
- Mixing spoon or rubber spatula
- 9 x 11 baking dish
- Nonstick spray or butter
- Oven
- Cooling rack or counter space
- medium bowl
- Whisk or spoon
- Round wooden spoon hand
- Spoon or offset spatula
- Plastic wrap or foil
Ingredients
- 15.25 ounces Chocolate Cake Mix
- 6 Oreo Cookies crushed
- 6 Chocolate Chip Cookies crushed
- ¼ cup M&M’s
- ⅓ cup Vegetable Oil
- 2 Eggs
- ¼ cup Water
- 15.9 ounces Chocolate Pudding
- 2 cups Milk
- 16 ounces Cool Whip
For the cake topping
- 6 Oreo Cookies crumbled
- 6 Chocolate Chip Cookies – crumbled
- A couple of handfuls of M & M’s – sprinkled on top
Instructions
- In a large bowl, mix together the Cake Mix, Oil, Eggs, and Water, and stir until all ingredients are thoroughly blended. Add the crushed Oreo’s, crushed Chocolate Chip Cookies, and M & M’s, and stir to blend.
- Grease a 9 X 11 dish, and pour Cake Batter into dish.
- Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the Cake from the oven, and cool completely.
- Sit the Cool Whip on the counter to thaw while the cake bakes and cools.
- When the Cake is cool to the touch, make the Pudding according to package directions.
- Poke holes all over the cake with a round wooden spoon handle.
- Pour Pudding over the top of the cake and down into the holes.
- Open the Cool Whip and stir to make sure it’s completely thawed, and smooth.
- Spread the Cool Whip over the top of the Cake, evenly, and smooth with the back of a spoon.
- Crush the Oreo’s, and the Chocolate Chip Cookies, and sprinkle over the Cool Whip.
- Grab a couple of handfuls of M & M’s, and sprinkle over the Cool Whip – you can use as many as you like.
- Place the Cake in the refrigerator to cool for at least 4 hours before serving, and overnight for best results.
- You can make this Cake the Day before you need it, and it’s ready when you are.
- Cut, serve, and enjoy.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
