If you have a sweet tooth addiction to Oreo cookies (not sponsored) like I do you’ll be just as obsessed with this cake as I am. I have found this cake to be a big hit; it is a perfect dessert to make for Super Bowl Sunday. Are you hosting a Super Bowl party if so the menfolk and kiddos will absolutely be in heaven when they taste this cake. It’s ridiculously easy to make too…
Who isn’t obsessed with Oreos, pudding, whip cream, hot fudge and cake? It’s topped with a light and fluffy whipped cream/Oreo cookie mixture which will have you running back for more. For this Oreo poke cake you just prepare the chocolate cake batter as normal. Once the cake is baked you use a wooden spoon to poke holes in the cake and pour the pudding into the holes. The pudding sinks into the holes leaving the cake super moist and delightful! Then you top it with whipping cream and Oreo mixture; topped with more Oreos and hot fudge topping.
This Oreo Poke cake will be a huge hit at half time… Now what are you waiting for!!!
Duncan Hines Chocolate Fudge Cake Mix (not sponsored)
ingredients for cake mix (back of box)
4.2 ounce box Oreo pudding (not sponsored)
2 cups of milk
2 cups heavy whipping cream or small container of Cool Whip (not sponsored)
1/2 cup powder sugar (eliminate if you use cool whip)
20-25 crushed Oreo cookies (not sponsored)
1/4 cup hot fudge
•Preheat oven to 350 degrees. Spray 9×13 inch baking dish with non-stick spray and set aside. Crumble Oreo cookies into tiny pieces. I use a bag and a glass and smash them on a hard surface as small as possible.
•Prepare cake batter according to directions on back of box. Pour into pan and bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not over bake this causes the cake to be dry. Cool on cooling rack for 10-15 minutes.
•Prepare pudding by adding 2 cups of cold milk and beating until it starts to form. You don’t want the pudding to be too thick or too thin. If it doesn’t get thick enough place in the refrigerator for five minutes.
•Once cake has cooled 10-15 minutes take wooden spoon and poke holes in the cake in rows. Pour pudding over cake and use a spatula to push the pudding into the holes. Spread evenly over cake and place cake in the refrigerator for one hour.
•In mixing bowl whip heavy whipping cream and powder sugar until it peaks. Add 1/2 cup Oreo pieces to whipping cream and stir by hand until mixed well. (If you use Cool Whip skip this step just add 1/2 Oreo pieces to Cool Whip and stir)
•Once cake has cooled completely in refrigerator for one hour spread whipped topping over cake and top with remaining crushed Oreo’s. Drizzle with hot fudge. Allow cake to set up in refrigerator for 3-4 hours before serving.