Oreo Poke Cake

This Oreo Poke Cake has a rich chocolate cake base, with a sweet cream filling, and finished with a fluffy whipped topping, and crushed Oreos. It's a chocolate lovers dream dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 458kcal

Equipment

large mixing bowl
9x13 baking dish
medium bowl
storage bag
rolling pan

Ingredients

16 ounces chocolate or Devil’s food cake mix batter prepared according to box directions (will likely need eggs, oil, and water)
1 ½ cups heavy cream
14 ounces sweetened condensed milk
8 ounces whipped topping thawed
10 Oreo cookies

Instructions

Preheat the oven to the temperature on the cake mix box to make the cake.
Pour the cake batter into a 9x13-inch baking dish that has been greased with non-stick cooking spray.
Bake the cake according to package directions.
Remove from the oven and use the end of a wooden spoon to poke holes all over the cake, about 1-inch apart.
In a medium bowl, whisk together the heavy cream and sweetened condensed milk. Pour the milk mixture over the hot cake. Set the cake aside to cool completely to room temperature.
Once the cake is cooled, spread the whipped topping evenly over the cake.
Place the Oreo cookies in a zip top plastic bag and use a rolling pin to crush slightly. You’ll want to have some bigger chunks, so don’t over crush the cookies.
Sprinkle the crushed Oreos over top of the cake.

Nutrition