Oreo Dirt Poke Cake Recipes

OREO PUDDING POKE CAKE

Steps:

• Make cake mix according to directions and bake in a well-greased 9×13 pan.
• Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
• Let pudding mixture sit for about 2 minutes.
• You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
• When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
• Pour pudding mixture over warm cake.
• Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
• Once it is set, top with crushed Oreo cookies.

OREO™ DIRT POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

OREO DIRT POKE CAKE

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
• In a separate bowl, sift together the dry ingredients. Add half the dry ingredients followed by half of the coffee to the wet ingredients, then mix just until the flour starts to incorporate. Add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
• Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 10-15 minutes.
• Prepare the pudding by mixing a package of instant pudding with ¾ cups milk. Refrigerate until the pudding has set, about 10 minutes.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens to soft peaks.
• Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.
• Fold in the prepared chocolate pudding until well combined. Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop, then add the Oreos to the bowl and stir until well combined.
• Spread over top of the cake and refrigerate for a minimum of 2 hours.

OREO DIRT CAKE

Steps:

• Crush 1/2 package of Oreo cookies in bottom of cake pan. (If you have a food processor this will probably be the easiest way) Set aside.
• Make pudding according to directions. Set aside.
• Mix cream cheese, cool whip, powdered sugar together until smooth. Add pudding to mixture. Mix well and pour over cookies in pan.
• Crush the other 1/2 package of Oreos and sprinkle on top of cream cheese mixture.
• Refrigerate for a couple of hours.

OREO PUDDING POKE CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees.
• Make cake mix according to package directions and bake in a well-greased 9x13-inch pan. Bake cake according to times on the back of the box.
• When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch intervals) using a wooden spoon handle.
• In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding.
• Pour pudding mixture over cake making sure to aim for the holes.
• Spread it out with a spoon and gently push down on the pudding to help get it into the holes.
• Then put the cake in the refrigerator to allow it to cool completely. About an hour.
• Spread whipped topping on top of pudding layer.
• Once it is set, top with crushed Oreo cookies. Slice then serve.

OREO DIRT CAKE

Steps:

• In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
• Set aside ⅓ of the cookie crumbs for the topping.
• Press the rest of the cookie crumbs in the bottom of a 9x13 baking pan.
• In a medium bowl, cream together the butter and cream cheese until smooth.
• Add the powdered sugar and vanilla extract and mix again.
• Fold in the Cool Whip into the cream cheese mixture. Set aside.
• In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
• Fold the pudding into the whipped mixture until it is evenly mixed.
• Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
• Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
• Refrigerate for 4 hours before cutting and serving.
• Store leftovers in the refrigerator.