Mint Oreo Poke Cake
Mint Oreo Poke Cake takes an ordinary poke cake recipe and creates a decadent dessert for all peppermint and mint lovers with a sweet tooth!
The chocolate cake base includes crushed mint Oreos, poked and filled with peppermint pudding. The dessert is then chilled for 4 hours before being topped with rich chocolate frosting and remaining crushed mint Oreos. 💚
Recipe Notes:
- You can crush the mint Oreos using a knife and cutting board which will create various-sized pieces for great texture in the cake, or you can use a rolling pin or food processor for a finer crumb-like texture – it depends on your preference.
- Poke large all over the cake so the pudding mixture can seep throughout the cake but don’t poke to the bottom of the cake.
- Top the cake with the remaining Oreos just before serving otherwise, they will turn soggy from the fridge.
- Enjoy this mint Oreo poke cake as is or with a scoop of vanilla, mint, or chocolate ice cream.
- This mint Oreo poke cake can be made a day or two in advance, leaving the chocolate frosting and remaining crushed Oreos off until just before serving.
Store this mint Oreo poke cake in the refrigerator in an airtight container or well-covered for up to 3-4 days. The cake can become soggy the longer it’s stored from soaking up the liquid.
You also have the option to freeze this cake for up to 3 months, although the consistency and texture may change from the freezing and thawing.
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WHAT VARIATIONS CAN I MAKE TO MINT OREO POKE CAKE?
- Easily adapt this poke cake using different Oreos, such as regular Oreos or dark chocolate Oreos.
- Add mint extract to the chocolate frosting for an extra kick of minty flavor.
- Make this dessert gluten-free using a gluten-free cake mix, pudding, and Oreos.
- Add some green sprinkles to the top of the chocolate frosting to add to the look of a mint-inspired dessert.
- If you don’t have peppermint instant pudding, use vanilla instant pudding or chocolate instant pudding and add peppermint extract to the mixture before pouring it over the poked cake.
Mint Oreo Poke Cake
- Prepare the chocolate cake according to the package instructions. Stir in half the crushed Oreos.
- Spread the cake batter in a 9×13 cake pan and bake according to the package instructions. Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke holes in the cooled cake.
- Whisk together the instant pudding and milk until all the pudding is dissolved. Spread the pudding over the cake, making sure to push it into the holes.
- Place the cake in the refrigerator to chill for at least four hours. Spread the chocolate frosting over the top of the chilled cake and top with remaining crushed Oreos.
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Mint Oreo Poke Cake
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Ingredients
- 15.25 oz box chocolate cake mix plus ingredients to prepare it
- 3 ounce box York Peppermint instant pudding
- 2 cups milk
- 15.25 ounce package mint Oreos crushed
- 16 oz container milk chocolate frosting
Instructions
- Prepare the chocolate cake according to the package instructions. Stir in half the crushed Oreos.
- Spread the cake batter in a 9×13 cake pan and bake according to the package instructions. Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke holes in the cooled cake.
- Whisk together the instant pudding and milk until all the pudding is dissolved.
- Spread the pudding over the cake, making sure to push it into the holes.
- Place the cake in the refrigerator to chill for at least four hours.
- Spread the chocolate frosting over the top of the chilled cake and top with remaining crushed Oreos
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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