Ingredients:

  • 1 standard 15.25 oz box Boxed Yellow or White Cake Mix
  • 2 Tbsp Cocoa Powder (optional, for cake base)
  • 2 large 5.1 oz boxes Instant Vanilla Pudding Mix
  • 3 cups Cold Milk (Whole or 2%)
  • 1 cup Crushed Oreos (creme filling removed, for mixing)
  • 2 cups Cold Heavy Whipping Cream
  • 1/2 cup Powdered Sugar (sifted)
  • 1 tsp Vanilla Extract
  • 18–24 Whole Oreo Cookies (coarsely crushed, for topping)

Instructions:

  1. Prepare the cake batter according to the box instructions (adding the optional cocoa powder now if desired). Pour into a prepared 9x13 inch baking dish and bake until a toothpick inserted near the centre comes out clean.
  2. Allow the cake to cool slightly in the pan for about 15 minutes. It should still be warm to the touch.
  3. While still warm, use a wooden skewer or chopstick handle to poke holes evenly across the entire surface of the cake, about 1 inch apart, penetrating almost to the bottom.
  4. In a separate large bowl, combine the cold milk and the instant vanilla pudding mix. Whisk vigorously for 2 minutes until thickened.
  5. Gently fold in the 1 cup of crushed Oreos (the ones with the filling scraped out) into the thickened pudding.
  6. Immediately pour the pudding mixture evenly over the warm cake, ensuring the pudding seeps down into all the poked holes.
  7. Cover the cake tightly with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 3 hours, or preferably overnight, to allow the pudding to fully set and the cake to absorb the moisture.
  8. Just before serving, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form using an electric mixer.
  9. Spread the freshly whipped cream evenly over the chilled Oreo Pudding Poke Cake. Sprinkle generously with the remaining crushed Oreo cookies.
  10. Slice and serve cold.