Cookies and Cream Poke Cake

_{This cookies & cream poke cake combines a chocolate cake, smooth whipped frosting mixed in with plenty of Oreo cookies. This is a fun, simple, and manageable cake for a crowd of Oreo lovers!}

Cookies and Cream Poke Cake

Prep Time: 7 Minutes Cook Time: 40 Minutes Additional Time: 20 Minutes Total Time: 1 Hours, 7 Minutes Servings: 1 Cake

I have always been a sucker for Oreos. Oreos dipped in Oat Milk, Cookies made with Oreos or just plain ole Oreos…I’m a huge fan!

There’s something about the flavors of cookies and cream cake that takes me back to childhood and puts an instant smile on my face. I am so thankful that now they make them in gluten-free form.

Combining chocolate cake and Oreos is about the best thing ever – I’m a goner every time I make this cookies and cream poke cake. And Hey! I am also a sucker for making poke cakes. Here is another recipe that I love because I love bananas –Southern Banana Pudding Poke Cake.

Poke Cake Ingredients

• 1 (16.5oz) box of chocolate cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1 ½ cups marshmallow fluff (crème)
• 1 tbsp water
• ½ cup Oreo Cookies – filling removed and finely grounded
• Nonstick baking spray

Whipped Topping Ingredients

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 cup crushed Oreo Cookies
• 6 Oreo cookies, cut in half – these are for decorating the cake.
• Chocolate fudge sauce – optional

Baking Tips To Make the Best Cookies and Cream Poke Cake

Poke the holes in the cake as soon as it comes out of the oven. This way you are not working against a cool hardened cake. It is the softest when it comes out of the oven.

After you have heated the marshmallow fluff, pour and smooth immediately over the cake.

If you don’t plan on serving the whole cake, only add crushed cookies to the slices you plan to serve right away. Wait to decorate the rest of the cake so the cookies don’t get soggy.

How to Make This Oreo Cookie Cake

STEP ONE: Preheat the oven to 350 degrees. Then prepare a non-stick 9 in by 13 in the pan by spraying it with cooking oil.

STEP TWO: Next, in a large bowl (or using a stand mixer), add a cake mix, 1 cup water, vegetable oil, and three eggs. 

Mix until well combined, then place the baking pan and bake for 35-40 minutes.

STEP THREE: Remove from oven and immediately poke holes in cake. You can use the opposite side of a wooden spoon. Let the cake sit until cooled.

STEP FOUR: Next, combine 1 tablespoon of water with the marshmallow fluff. Stir together, then melt in the microwave for 20 seconds.

Stir well, and add in ¼ cup ground Oreo cookies.

STEP FIVE: Next, pour the melted marshmallow mixture over the cake and let sit while you prepare the whipped topping.

To make the whipped topping – Using a stand mixer, combine two cups of heavy cream and powdered sugar. On medium speed, combine until peaks form. Then fold in the Oreo cookies.

Spread the whipped cream over the top of the cake. Sprinkle on chopped Oreos and add the halved Oreos. Drizzle chocolate sauce over top if you’d like!

How to Store This Poke Cake

You can keep the cake in the refrigerator until you are ready to serve it. It will hold well at room temperature for a few hours if you’re serving it at a party or potluck, but it’s best to keep it chilled.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

Can you freeze this cake?

I have yet to freeze this cake. We just haven’t had any leftovers, however, poke cakes generally do not freeze well due to the poke cake filling.

If you want to try freezing it, be sure to chill the cake first as instructed and then tightly wrap it for freezing. Also, don’t frost the cake or add the crushed cookies until you thaw it.

Cookies And Cream Poke Cake Recipe

Anyone who loves chocolate cake is going to LOVE this Oreo Cookie dessert! It’s been a hit at every potluck, party, and BBQ I’ve taken it to. But don’t wait for a party – make it for your family this week!

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