I hadn't planned on making Oreo Pudding Poke Cake, but things didn't go so well with a different dessert, so it was cake mix to the rescue. Pudding Poke Cakes (or as they use to be called, Stripe it Rich Cakes) aren't the fanciest, but they satisfy on so many levels given their array of textures and flavors. You can make poke cakes with any brand of cake mix and pudding. This one calls for a 13.25 oz box of Betty Crocker chocolate fudge flavored cake mix and Oreo instant pudding.
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Cake Mixes Have Shrunk Again
One thing I learned during this week's dessert making adventures was that cake mixes have shrunk again. Or maybe the ingredients just got lighter? Whatever the case, it's goodbye 15.25 oz and hello 13.25. I wonder how all of the vintage 18.25 oz cake mix recipe will work with 5 oz less mix? Will cake mix extenders work? We'll see, but luckily Oreo Pudding Poke cake starts with any size box of cake mix and ingredients listed on the box. The new smaller boxes call for 3 eggs, ½ cup of oil and 1 cup water.
Oreo Pudding Cake Pan Size
This cake is baked in a 9x13 inch pan. We only needed a small cake, so I weighed out half of all the ingredients and made an 8-inch square cake. For a party or bigger family, you'll want to go with the full size for sure. Also, I put 3 cups of whipping cream in the ingredient list so that you'll have plenty. You could probably get by with 2 cups.
Girl Scout Cookie Pudding Poke Cake
Notice how I broke the Oreo theme with the cookies in the corner? Those are Girl Scout "Adventurefuls" which are are this year's brownie and caramel flavored cookies. I realized after I made the Oreo flavored cake that I could have used chocolate pudding mix and Girl Scout Cookies. Thin Mint Poke Cake would have been fun, or even some other combination of cake mix, pudding mix and cookies. Maybe next time, but this one will last a while.
Storing Pudding Poke Cakes
The best way to store this cake is in the refrigerator for the first 24 hours, then after that the freezer. Here's what I do. Once we've had the first couple of slices, I lift the rest of the cake from the pan, cut it into large pieces, then freeze until solid. Once solid, I wrap the pieces individually and put them in a freezer bag. I then thaw them in the refrigerator for a few hours before dessert time. You wouldn't believe how many little squares of cake we have in the freezer.
Recipe
Oreo Pudding Poke Cake
Ingredients
Cake:
- 1 box chocolate cake mix (13.25 oz)
- 3 large eggs
- ½ cup vegetable oil (neutral)
- 1 cup water
Filling:
- 2 boxes Oreo flavored instant pudding (or Chocolate Fudge)
- 4 cups milk (I use whole)
Whipped Cream Topping and Garnish:
- 3 cups whipping cream
- 4 tablespoons sugar or 6 tablespoons powdered sugar
- 2 teaspoons vanilla
- 5 regular Oreos, broken
Instructions
- Preheat oven to 350 degrees F. Grease a 13x9 inch pan or glass baking dish.
- Mix cake ingredients together. Beat for about two minutes on medium speed or until smooth. Pour into pan and bake at 350 degrees for about 25 to 30 minutes or until a chopstick or skewer inserted in middle comes out clean.
- Let the cake cool for about 30 minutes.
- Whisk together the pudding and milk. Mixture will thicken as you whisk. Use a chopstick, a metal skewer or a straw to poke holes in cake, then pour pudding mix over cake so that it falls down into the holes. You'll end up with pudding in the holes and all over the top of the cake. Spread it evenly and keep cold while you whip the cream.
- Beat cream and sugar until soft peaks form, then add vanilla and continue to beat until peaks are stiff. Spread sweetened whipped cream over the pudding.
- Crumble Oreos all over the top.
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