Cookies 'n Cream Poke Cake is a delicious sheet cake that's poked with holes and filled with pudding and then topped with whipped cream and crushed cookies. So easy to make and totally delicious! The perfect dessert to bring to a summer barbeque.
The only tip I have for this cake is to make you poke the holes before you start making your pudding because it sets up very quickly to as soon as you mix it, you need to pour it on right away. A fun tip is you can also replace the crushed cookies for a berries for a delicious take.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Sugar
- Oil
- Eggs
- Sour cream
- Vanilla extract
- All purpose flour
- Baking powder
- Milk
- Oreos, crushed
- Instant vanilla pudding
- Heavy cream
- Powdered sugar
Equipment:
- 9 x 13 baking pan
- Stand mixer or hand mixer
- Large mixing bowl
- Wooden spoon
- Small mixing bowl
- Whisk
Instructions:
For the cake:
Preheat the oven to 350°F.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Add in the sour cream and beat until well combined.
In a separate bowl, combine the remaining dry ingredients. Adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Scrape down the sides of the bowl and ensure it’s well mixed. Fold the crushed Oreos into the batter.
Pour the batter into a 9×13-inch baking pan. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool Completely.
Take a wooden spoon or another round object and poke holes over the top of the cake.
For the filling:
In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
Immediately pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm, about 10 minutes or so.
For the topping:
pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream until soft peaks form.
Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake. Keep refrigerated. Top with crushed Oreos when serving.
Cookies 'n Cream Poke Cake
Ingredients
Cake:
- 1 ½ cups sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 Tbsp vanilla extract
- ½ cup sour cream
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 ¼ cups milk
- 2 cups crushed Oreos
Filling:
- 1 pkg instant vanilla pudding
- 1 ¾ cups milk
Topping:
- 1 ½ cups heavy whipping cream
- ½ cup + 2 tablespoons powdered sugar
- Crushed Oreos for garnish
Instructions
Cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Add in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Scrape down the sides of the bowl and ensure it’s well mixed. Fold the crushed Oreos into the batter.
- Pour the batter into a 9×13-inch baking pan. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool Completely.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
Filling:
- In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
- Immediately pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm, about 10 minutes or so.
Topping:
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream until soft peaks form.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake. Keep refrigerated. Top with crushed Oreos when serving.
Notes
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