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Easy Oreo Poke Cake Recipe with Chocolate Cake and Creamy Cookie Topping

Easy Oreo Poke Cake

A moist chocolate poke cake filled with sweetened condensed milk, covered with whipped topping, and finished with crushed Oreo cookies. This easy 9 x 13-inch dessert makes 12–15 servings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box Chocolate or devil’s-food cake mix
  • 3 Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Water
Filling and Topping
  • 1 14-ounce can Sweetened condensed milk
  • 1 8-ounce container Frozen whipped topping, thawed
  • 15-20 cookies Oreo cookies, divided
Optional Finish
  • 1/4 cup Chocolate syrup or hot fudge sauce

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan. Combine the cake mix, eggs, vegetable oil, and water, then beat for 1–2 minutes until smooth.
  2. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
  3. Cool the cake for about 10 minutes. Use the handle of a wooden spoon or the end of a large straw to poke holes throughout the cake, spacing them about 1 inch apart.
  4. Slowly pour the sweetened condensed milk over the warm cake, spreading it evenly so it can sink into the holes. Refrigerate for at least 1 hour, or until the cake is cool.
  5. Spread the thawed whipped topping over the chilled cake. Crush most of the Oreos, sprinkle them over the topping, and reserve a few larger pieces for garnish.
  6. Drizzle with chocolate syrup or warm hot fudge if desired. Refrigerate until serving and keep the covered cake chilled for up to 3–4 days.

Notes

Poke the cake while it is warm, but wait several minutes before adding the filling so it absorbs properly without becoming excessively soggy. Crush the Oreos shortly before serving for the best crunch.