Description
Silky cookies and cream poke cake brings dessert magic to kitchen counters with creamy layers of pure indulgence. Sweet chocolate cookie crumbles and smooth vanilla pudding create a delightful experience you cannot resist.
Ingredients
Scale
Main Cake Ingredients:
- 1 box white cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 package instant vanilla pudding mix
Cookies and Cream Components:
- 15 oreo cookies, crushed
- 1 cup crushed oreo cookies
- 1/2 cup oreo cookies, additional for topping
Creamy Filling and Topping:
- 2 cups cold milk
- 1 package (8 ounces) cream cheese, softened
- 1 container (16 ounces) whipped topping
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/4 cup powdered sugar
Instructions
- Calibrate the oven to 350F (175C) and prepare a 9×13-inch baking pan with a light grease coating.
- Blend the white cake mix with water, vegetable oil, and eggs until the mixture reaches a uniform consistency without overmixing.
- Transfer the cake batter into the greased pan, spreading it evenly, and bake for 25-30 minutes until a toothpick emerges clean when inserted into the center.
- Once the cake emerges from the oven, immediately create uniform holes across the entire surface using a fork handle or skewer while the cake remains warm.
- Whisk the sweetened condensed milk, heavy cream, and vanilla extract in a separate bowl until the mixture becomes silky and well-integrated.
- Gently cascade the liquid mixture over the warm cake, ensuring complete penetration into the poked holes, and allow approximately 10 minutes for absorption.
- Distribute the coarsely crushed cookies evenly across the cake’s surface, creating a delightful textural contrast.
- Optional: Apply a delicate layer of whipped cream or frosting for an extra luxurious finish.
- Slice into square portions and serve at ambient temperature, with the option to chill for a firmer texture if desired.
Notes
- Ensure cake mix is fresh and within expiration date for optimal texture and rise.
- Use room temperature eggs and oil to create smoother, more evenly mixed batter.
- Poke holes gently to avoid tearing cake surface, creating uniform channels for filling absorption.
- Crush cookies just before topping to maintain crisp texture and prevent soggy crumbs.
- Experiment with different cookie varieties like chocolate sandwich cookies or graham crackers for unique flavor profiles.
- Dairy-free option: Substitute sweetened condensed milk with coconut milk and use non-dairy whipped topping.
- Gluten-free adaptation: Use gluten-free cake mix and certified gluten-free cookies for celiac-friendly version.
- Store covered in refrigerator for up to 3-4 days to maintain moisture and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 455
- Sugar: 35.2 g
- Sodium: 430 mg
- Fat: 26.5 g
- Saturated Fat: 10.8 g
- Unsaturated Fat: 15.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 48.7 g
- Fiber: 0.6 g
- Protein: 5.2 g
- Cholesterol: 78 mg