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
Keyword Cake, Cookies and Cream, Oreo, Poke, Pudding