Milk and Oreo Poke Cake
This Milk and Oreo Poke Cake is a soft, rich chocolate cake soaked in a creamy milk mixture, topped with fluffy whipped topping and crushed Oreos. It's an easy, make-ahead dessert that's perfect for any occasion.
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Ingredients
- 1 box (13-16 ounces) chocolate or Devil’s food cake mix, batter prepared according to box directions (will likely need eggs, oil, and water)
- 1 ½ cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 tub (8 ounces) whipped topping, thawed
- 10 Oreo cookies
Instructions
- Preheat your oven according to the cake mix box. Grease a 9x13-inch baking dish, pour in your prepared batter, and bake it up just like the directions say.
- Once your cake is out of the oven, grab the handle of a wooden spoon and poke holes all over the top—about an inch apart.
- Whisk together the heavy cream and sweetened condensed milk. Slowly pour it all over the warm cake, making sure it seeps down into those little holes.
- Set your cake aside to cool to room temp.
- Once cooled, spread the whipped topping over the entire cake.
- Put your Oreos in a zip-top bag and give them a gentle crush with a rolling pin. You want chunks, not crumbs! Sprinkle them generously over the top of your cake.
- You can serve it right away or pop it in the fridge until you’re ready. Either way, it’s a guaranteed crowd-pleaser.
Servings: 12 slices
Calories: 420kcal