Close up of a pudding poke cake covered in Oreos and fresh blueberries

Delicious Oreo & Pudding Poke Cake

This delicious poke cake is so easy to make! You'll use crushed Blueberry Oreos and real berries for the tasty topping. The whole family will love it!
Course Baked Goods, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 45 minutes
Servings 9 people
Calories 253kcal


  • 9 oz Jiffy cake mix (1 box)
  • 1 egg(s)
  • 1/2 cup cold water
  • 8 Oreos (coarsely crushed)
  • 3.3 oz pudding mix (1 box, we used white chocolate)
  • 2 cups milk
  • 1 cup blueberries (optional)


  • Preheat oven to 350 degrees. Bake cake according to package directions using an 8 × 8 or 9 × 9 square baking pan. 
  • Remove from oven and let set for about 10 minutes. Poke holes into cake with the handle of a wooden spoon.
  • Mix pudding and milk; let set for 2 minutes. Pour into holes of the cake. Place the remaining pudding as well as the cake (covered) into the refrigerator for about an hour.
  • Remove from refrigerator and top with remaining pudding mix. Sprinkle with half of the blueberries and the crushed Oreos. Add remaining blueberries.
  • Cut into slices and serve. Refrigerate while not serving.


Serving: 1piece | Calories: 253kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 320mg | Potassium: 113mg | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 1.6mg | Calcium: 66mg | Iron: 1.7mg