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White Chocolate Oreo Pudding Poke Cake - A super moist vanilla cake with an Oreo cookie bottom, Oreo-infused center and cookie fluff frosting.
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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.
Calories 3982kcal
Author Sara

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease the bottom of a 13x9 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.

Nutrition

Calories: 3982kcal | Carbohydrates: 624g | Protein: 72g | Fat: 137g | Saturated Fat: 56g | Polyunsaturated Fat: 73g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4909mg | Sugar: 459g