This is a twist on the original poke cake, or "Better Than Anything" cake. I tried to lessen the calories by using pudding mix instead of sweetened condensed milk. I mean, we can't stay away from cake forever, can we?
Pulverizing this cake was a little sad, but only for minute before I dumped delicious pudding all over it and realized it was the right decision.
This was actually my birthday cake! It was a tough decision.. I saw some red velvet cupcakes, mint chocolate poke cakes, strawberry cream cheese recipes.. The list could go on and on.. But, I finally decided on this deliciousness.
Sometimes you just need to treat yourself and this is the perfect dessert. It could still be made healthier, but you only have a birthday once a year, right? (That was my excuse anyway.)
I ate this cake after it was refrigerated for three hours. Then, I tried it again the next day. It was even better then, much more moist. So, I would say the longer it chills in the fridge, the better!
Not too many things are better than chocolate cake covered in pudding, topped with whipped cream, sprinkled with Oreo cookies... *Cue drooling.
Cookies & Cream Poke CakePrep 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)
Ingredients:
*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).
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).
Directions:
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.
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.
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.
I posted the original Poke Cake recipe nutrition facts, so you can see the difference. The original Poke Cake uses the same Devil's Food cake mix, sweetened condensed milk, Cool Whip, caramel topping, and Heath toffee bits.
*Note: Nutrition facts may vary due to brand of products.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
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