Cookies & Cream Poke Cake

Prep Time: 10 minutes. Cook time: 25 minutes. Total time: 35 minutes.

Yields: 12 pieces (Could be 9-16 pieces, depending on how you cut them)


*Half of a 15.25 oz box Devil's Food cake mix (I used Pillsbury)

2/3 cup water

1 egg

1/4 cup canola oil

1 box Cookies 'n Cream Jell-O pudding mix

2 cups milk

Half of a tub of Cool Whip (I used Sugar-Free)

4 Oreo cookies

*If you want to make a 9 x 13 pan of this cake, use the entire package, plus what it calls for on the box. Since I cut the recipe in half, I used 2/3 cup of water, 1 egg and 1/4 cup of canola oil. If making the full cake, simply follow the directions for the full recipe.

*Half of the mix is about 1 1/2 - 1 3/4 cups (not packed down).


1. Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 pan with non-stick cooking spray.

2. Crush 4 Oreo cookies in a baggie or in a bowl. Set aside.

3. Mix the cake mix, water, egg and oil together for about 2 minutes on medium-high speed. 

4. Pour cake batter into prepared pan. Bake for about 25 minutes until done. Use a toothpick to check doneness.

5. Let cake cool for about 5 minutes. While cake is cooling, whisk pudding mix and milk for about 2 minutes. The pudding will start to thicken, but it should not be set up.

6. After cake has cooled 5 minutes, use the end of a wooden spoon and generously poke holes throughout the cake. Do not poke holes all the way through. 

7. Immediately pour pudding mix evenly over the cake, making sure to fill in all holes, and spreading with a spatula if necessary.

 8. Cover cake and refrigerate for at least 2 hours. The longer it chills, the better (overnight would work also).

9. Once cooled, top the cake with half of a tub of Cool Whip and crushed Oreo pieces.

Cut and enjoy!