Hi Friends! Let me start by saying that this is in no way, shape or form and light recipe, although you probably guessed that by looking at the picture! It’s been a little while since I shared a recipe for poke cake, but since we were having our annual back-to-school dinner, the kids requested an OREO Poke Cake for dessert. So of course, I just had to comply with their wishes. After all, what’s a celebration without a totally decadent dessert?!
We’ve been having light desserts all summer long, but even though it’s still hot as anything outside, once school starts, I start to get in fall mode. Crazy, huh?! And so, that means baking. But, I did try to keep this cake a little lighter by using a my favorite frosting combo of whipped topping and canned frosting.
And the cake stays nice and cool in the fridge, so it’s a wonderful dessert to enjoy in warm weather.
Like I said, I didn’t even attempt to keep the calories low in this cake. I used devil’s food cake mix, smothered it with a mixture of vanilla pudding and crushed OREO cookies, and then I topped it all off with vanilla frosting and more of those tasty crushed sandwich cookies. I think if you’re going to make an OREO poke cake, you need to all out!
Ingredients for OREO Poke Cake
- 1 box of devil’s food cake mix
- 1/2 cup coconut oil
- 3 eggs
- 1 cup water
- 1 5.1-oz box instant vanilla pudding
- 3 cups cold milk
- 1 small container of vanilla frosting
- 1 8-oz container of whipped topping
- 12 crushed OREOs plus more for garnish, if desired
Do you want to know what makes this cake taste even better? Serving generous portions while your kids chant O-Ree-O, O-Reee-Yo to the tune of the song sung by the witch’s guards in the Wizard of Oz.
Yep, we’re a crazy bunch!
I know there are tons of OREO poke cake recipes floating around out there. Have you ever made one? The Hubs and I enjoyed our little slices, and of course, the kiddos practically inhaled theirs. But, because it’s so rich, we did manage to stretch it out for three desserts. Yum.
Thanks for visiting!
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