Description
A quick and easy homemade dessert featuring a moist chocolate cake filled with creamy cookies and cream pudding, topped with whipped topping and crushed sandwich cookies. Perfect for any occasion and made with simple pantry ingredients.
Ingredients
- 1 box chocolate cake mix (about 15.25 oz / 432g), devil’s food or chocolate fudge
- 3 large eggs, room temperature
- 1/2 cup vegetable oil (120ml), or melted butter for richer flavor
- 1 cup water (240ml)
- 1 package instant cookies and cream pudding mix (3.4 oz / 96g), or vanilla pudding as substitute
- 2 cups whole milk (480ml), room temperature
- 8 oz whipped topping (225g), thawed (store-bought or homemade whipped cream)
- About 15 crushed chocolate sandwich cookies (150g), coarsely crushed
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth, about 2 minutes.
- Pour batter into a greased or parchment-lined 9×13-inch baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
- While cake bakes, whisk together instant pudding mix and milk in a medium bowl until thickened, about 2 minutes. Chill pudding in fridge for 5 minutes.
- Once cake is warm, poke holes about 1 inch apart all over the surface using a toothpick or skewer.
- Pour chilled pudding evenly over the cake, allowing it to seep into the holes. Spread gently with the back of a spoon if needed.
- Refrigerate cake for at least 1 hour to let pudding set and soak in.
- Spread whipped topping evenly over the pudding layer.
- Sprinkle crushed sandwich cookies generously on top.
- Chill the entire cake for at least another hour before serving; overnight chilling is best.
Notes
Do not skip poking holes in the cake to allow pudding to soak in and keep the cake moist. Use instant pudding mix for best texture. Crush cookies unevenly for better texture. Chill cake well for best flavor and moistness. Room temperature eggs and milk improve batter and pudding consistency. This cake tastes better after chilling overnight. For dairy-free, substitute milk and pudding with dairy-free alternatives and use coconut whipped topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 320
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: cookies and cream poke cake, easy dessert, chocolate cake, pudding poke cake, homemade dessert, quick dessert, no bake frosting