Life lately has been busy, busy, busy. Josh has been traveling a ton for work. Each week for the past three weeks, he’s been flying to California. I’m in Chicago this week, myself, for work and things have just been hectic.
So as I was running around packing, making lists, paying bills and doing the laundry, I managed to throw together this delicious White Chocolate Oreo Pudding Poke Cake. This French vanilla Oreo pudding-infused cake has a “hidden” Oreo crust and is topped with a white chocolate fluff frosting covered with Oreo cookie pieces. If you’re an Oreo lover, this is the cake you’ve been waiting for!!
Before I go any further, if you’re here, you must love poke cakes, too, right? You have to check out this Coconut Poke Cake I made earlier this year. So yummy! The thing I love most about poke cakes is how moist they are!
This cake starts out with Oreo cookies halves as the first layer!
The pudding layer that infuses this cake is nothing other than cookies and cream. Can I have a “heck yeah?”
Pudding poke cakes have a bit of a thicker “pour layer” than say a Jello poke cake. The pour layer still seeps into the cake a bit but doesn’t go as deep. A good portion still sits on top of the cake.
For some, they may stop there and call it good; others may spread on a bit of whipped topping.
THIS poke cake, however, is topped with a white chocolate pudding Oreo fluff layer and then topped with. . .
you guessed it, more Oreos. In my house there’s never a shortage of Oreos. Just ask my family. We bake with them, we throw them in our ice cream, we dunk them in our milk. . .we’re pretty much in love with them. We make bars, we make cupcakes, we make pies. You get the point, right?
Go ahead and get your Oreo fix. It’s just something everyone should do. Pour yourself a glass of milk, make this cake and enjoy!
White Chocolate Oreo Pudding Poke Cake
This French vanilla Oreo pudding-infused cake has a “hidden” Oreo crust and is topped with a white chocolate fluff frosting covered with Oreo cookie pieces.
- 1 boxed vanilla cake mix (I used Betty Crocker Super Moist, French Vanilla) and ingredients to prepare cake
- Family-size box of Double Stuf Oreos (1 lb. 4 oz.)
- 4.2 oz. box Oreo Cookies & Cream pudding
- 3.5 oz. box Hershey’s White Chocolate pudding
- 4 cups milk
- 8 oz. Cool Whip
- Preheat oven to 350 degrees Fahrenheit.
- Grease the bottom of a 13×9 inch baking pan and fill with Oreo cookie halves – cream side up (set aside the other halves for later).
- Prepare cake mix as directed and pour over Oreos in pan.
- Bake cake according to instructions on box.
- While the cake bakes, whisk together the Cookies & Cream pudding and 2 cups milk, taking care not to whisk it too long – it needs to be a pourable consistency.
- While cake is still warm, poke holes in the cake with the end of a wooden spoon and pour the Cookies and Cream pudding over the top.
- Allow the pudding to soak into the cake for about 2-4 minutes.
- Place the cake in the fridge and allow to cool for about 30 minutes – 1 hour.
- Whisk together the White Chocolate pudding and remaining 2 cups milk.
- Add the Cool Whip.
- Crush the remaining Oreo cookies (along with the halves from earlier in the recipe) and add half of the cookies to the Cool Whip/pudding mixture.
- Spread the mixture on top of the cake and top with remaining crushed Oreos.
- Chill for 1-2 hours before serving.
- Calories: 3982
- Sugar: 459
- Sodium: 4909
- Fat: 137
- Saturated Fat: 56
- Unsaturated Fat: 73
- Trans Fat: 1
- Carbohydrates: 624
- Protein: 72
- Cholesterol: 84