Oreo Pudding Poke Cake Recipes

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OREO PUDDING POKE CAKE

Make and share this Oreo Pudding Poke Cake recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4



Oreo Pudding Poke Cake image

Steps:

  • Make cake mix according to directions and bake in a well-greased 9×13 pan.
  • Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
  • Let pudding mixture sit for about 2 minutes.
  • You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
  • When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
  • Pour pudding mixture over warm cake.
  • Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
  • Once it is set, top with crushed Oreo cookies.

Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 3.4, Cholesterol 11.6, Sodium 418.2, Carbohydrate 39.2, Fiber 1, Sugar 19.5, Protein 5.5

1 (18 ounce) box chocolate cake mix
2 (4 ounce) packages of instant oreo pudding
4 cups milk (2% or higher)
crushed Oreo cookies

PUDDING POKE CAKE

This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!

Provided by Chris Reynolds

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7



Pudding Poke Cake image

Steps:

  • Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
  • Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
  • After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
  • Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
  • Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
  • TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

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