Red Velvet Oreo Cake
This red velvet Oreo cake combines rich red velvet cake, creamy vanilla pudding and plenty of crushed Oreo cookies in every slice.
The pudding soaks into the cake through small holes, while whipped topping and more Oreos create a creamy, crunchy finish.
Using a boxed cake mix keeps this dessert simple enough for beginner bakers.
Make this red velvet dessert recipe for Valentine’s Day, birthdays, holidays or any time you need an easy dessert for a crowd.
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Why You’ll Love This Red Velvet Oreo Cake
- Starts with a convenient boxed cake mix.
- Can be prepared ahead of time.
- Serves up to 24 people.
- Combines creamy pudding with crunchy Oreo pieces.
- Works for Valentine’s Day, Christmas, birthdays and parties.
How to Make a Red Velvet Oreo Poke Cake
- Start by preheating the oven and preparing a 9×13 baking pan.
- For best results, crush the Oreos into fine pieces, but not too fine, so you get little pockets of Oreo flavor in the cake and topping.
- Prepare the boxed cake mix as directed, fold in the crushed Oreos and bake cake for 22-26 minutes.
- After the cake cools slightly, poke holes into it using the handle of a wooden spoon.
- Pour the mixture of instant pudding and milk over it, letting it fill the holes.
- After pouring the pudding mixture over the cake, let it chill for at least 2 hours to allow the flavors to meld and the cake to fully absorb the pudding.
- Then top with whipped topping and additional crushed Oreos.
If you’re looking for even more indulgence, feel free to top the cake with your favorite cream cheese frosting or your favorite frosting instead of whipped topping.
Don’t Forget To…
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Yes. This cake is best prepared at least a few hours before serving so the pudding has time to set. You can make it one day ahead, cover it and keep it refrigerated until serving.
Let the cake cool for about 10 minutes before making the holes. It should still be slightly warm, but firm enough that it will not break apart when you press the spoon handle into it.
The rounded handle of a wooden spoon makes holes that are large enough to hold the pudding. Space the holes evenly across the cake and press only halfway down.
You can freeze the baked red velvet and Oreo cake before adding the pudding and topping. Wrap it tightly and freeze it for up to two months. Thaw it completely before adding the pudding mixture, whipped topping and cookies.
More Easy Cake Recipes
Looking for another easy dessert recipe? Try this Oreo poke cake recipe, browse these poke cake ideas or find more desserts made with Oreos.
Easy Red Velvet Oreo Poke Cake
Ingredients
- 1 15.25 oz box, red velvet cake mix plus oil, eggs and water to make the cake
- 1 package 14.3 oz, Oreo sandwich cookies divided
- 1 small box of 3.4 oz, instant vanilla pudding
- 2 cups milk
- 1 8 oz tub cool whip thawed
Instructions
- Preheat oven to 350 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
- Crush 10 Oreos in a small bowl. Set aside.
- Prepare the cake according to package directions.
- Fold in the crushed Oreos and pour the batter into the prepared pan.
- Spread evenly.
- Bake for 22-26 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake stand for about 10 minutes to cool.
- Use the handle of a wooden spoon to poke holes into the cake. Go about half way down, not reaching the bottom of the cake.
- Mix together the milk and pudding with a whisk until smooth.
- Gently pour it over the top of the cake. Allowing the pudding to pool and drip into the holes.
- Refrigerate to cool completely, a minimum of 2 hours.
- Once the cake is cool, spread whipped topping over the cake.
- Crush the remaining Oreos and top the cake with them.
- Slice and serve your red velvet oreo poke cake immediately or cover and refrigerate until ready to serve.