If you have some Oreo lovers in your life, then you will not want to miss out on this Oreo cookies and cream poke cake! What can be better than an Oreo poke cake loaded with crushed Oreos?
This Oreo poke cake is modeled after a few other poke cakes published on our site – butter pecan praline poke cake (the most popular recipe on this website) and pumpkin spice poke cake.
Making Oreo Cookies and Cream Cake with a Box Mix
It doesn’t get much easier than making this Oreo poke cake with a box mix.
I simply follow the box instructions to make the chocolate cake base using a Devil’s food cake mix. Note that some brands may be 13 ounce boxes while others may be up to 15 ounces. It doesn’t matter. Just buy your favorite brand!
Typically, no matter what brand you use, you will need eggs, oil, and water. Normally, I’m a fan of doctoring up cake mixes with a few ingredient enhancements or substitutions. But since this cake is so rich on its own thanks to the cream topping, there is really no need to enhance the basic box mix any further. The Oreo cake will be plenty rich on its own!
Adding Sweetened Condensed Milk Topping to Oreo Poke Cake
This cake has a triple topping.
First, there is the condensed milk topping which is simply condensed milk and heavy cream blended together. This cream will be poured over the holes of the cake.
After the chocolate cake bakes, I allow the cake to cool in its pan for about 10 minutes. (The cream topping will stick a little better if the cake is not piping hot when you pour the glaze.) Then, with a wooden spoon or other kitchen tool with a slender handle, I poke holes – spaced about two inches apart – through the cake, taking care not to poke all the way through the bottom of the cake.
First, I pour several streaks of glaze (going horizontally) directly over the holes. Next, I make a second pour going over the flat spaces between the holes.
But, to be honest, there is no true method to the madness. You can pretty much just find your own pattern with the poking and the pouring and stick to that. The end goal is that the condensed milk glaze works it way down into the cake for a deliciously gooey cake!
Adding Cool Whip Topping to Oreo Cookies and Cream Poke Cake
Adding a Crushed Oreo Topping to Oreo Poke Cake
The third topping – my favorite one – is a delectable layer of crushed Oreos.
When crushing the Oreos, leave some of them in large chunks. You want to have some good worthwhile chunks of Oreos in there! I dare you to crush those Oreos without sneaking a little piece. Be you can’t do it!
TIP: If you believe you will not serve/eat the entire cake in one sitting, you may want to dress individual slices with the Oreos instead of adding them to the entire cake. This way, when you store the leftover cake in the fridge, you will not wind up with soggy Oreos. Just add the Oreos just before serving to however many slices you need.
Storing
The Oreo poke cake needs to be stored in the refrigerator thanks to the Cool Whip topping. But, not to fear. This cake just tastes just as good a day or two later in the fridge!
Best Cookies and Cream Cake (Oreo Poke Cake)
Ingredients
- 13 oz Devil's Food cake mix with the oil, eggs, and water as called for on box directions; number of ounces may vary slightly by brand
- 14 oz Condensed milk
- 1½ cups Heavy cream
- 8 oz Whipped topping thawed
- 10 Oreo cookies can use more if necessary
Instructions
- Preheat the oven to the temperature on the cake mix box to make the cake.
- Prepare the cake according to package directions.
- Pour the cake batter into a 9×13-inch baking dish that has been greased with non-stick cooking spray.
- Remove from the oven when done (according to the bake time from the box). 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.
- Serve immediately or refrigerate until serving.
Notes
Nutrition
I hope you will give this Oreo poke cake recipe a spin! If you are feeling delighted with this cake mix recipe and the two others I just linked above, feel free to check out some of my other cake mix recipes from the blog – like my upside down blueberry cake and amazing doctored chocolate cake!
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