Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the bowl aside.

In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add the instant Oreo pudding mix to the butter mixture and stir until everything is fully incorporated.

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, stirring gently after each addition until just combined. Be careful not to overmix.

Using a rubber spatula, gently fold the crushed Oreos into the batter until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra crushed Oreos over the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, drizzle with vanilla frosting and top with more crushed Oreos. Slice and enjoy!