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Oreo Poke Cake with Homemade Whipped Cream

September 5, 2014 by jlpenner 4 Comments

Oreo Poke Cake with Homemade Whipped CreamIf you are looking for a delicious dessert to serve after a leisurely Sunday meal, or to contribute to the next potluck then this Oreo poke cake recipe is a sure winner.

It’s creamy, crunchy, and delicious layers combine to create a heavenly dessert topped with homemade whipped cream. And if you are gluten free you can find some easy substitutions below.

Don’t be intimidated by the thought of homemade whipped, it is really quite easy and the flavor cannot be beat with store bought.

You can mix it by hand with a whisk if you don’t have a mixer, just be ready for sore arms. Put it all together and let it hang out in the fridge so all the layers can combine and chill completely and its ready to serve.

Everyone is going to LOVE this dessert!

 

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Oreo Poke Cake with Homemade Whipped Cream

Oreo Poke Cake with Homemade Whipped Cream

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Ingredients

  • 1 box vanilla cake mix (gluten free if necessary)
  • ingredients for box mix- usually eggs, oil, and water
  • 1 large box cookies and cream pudding (or gluten free vanilla pudding mixed with a couple well crushed gf chocolate sandwich cookies)
  • 2 cups milk
  • 1 package Oreo cookies (or GF chocolate sandwich cookies)
  • Homemade Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 tsp. Vanilla

Instructions

  1. Lightly spray or coat a 9x13 pan with butter/oil.
  2. Preheat oven to 350°.
  3. Line baking pan with Oreo sandwich cookies.
  4. Prepare cake mix according to package directions, pour batter gently over cookies.
  5. Bake for about 30 minutes.
  6. Remove from oven, use the end of a wooden spoon to poke many holes all over top surface of cake.
  7. Combine pudding mix and milk in a separate bowl, pour slowly over the top of cake so that it is evenly disbursed.
  8. Crumble half the remaining cookies and sprinkle over pudding mixture.
  9. Allow cake to cool completely.
  10. While cake is cooling prepare your homemade whipped cream
  11. Whipped Cream Directions:
  12. Leave your heavy whipping cream in refrigerator until ready to use, the colder the cream, the better it will whip up.
  13. Place cream in the bowl of a stand or hand mixer.
  14. Mix on medium until just before soft peaks begin to form.
  15. Add sugar a tablespoon at a time until it is fully incorporated and cream is fluffy.
  16. Mix in vanilla extract until just combined.
  17. Top cake with homemade whipped cream and refrigerate for 1-2 hours minimum for best results, overnight is even better.
  18. Just before serving sprinkle on remaining crushed oreos.
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Filed Under: Dessert Recipes, Dessert Recipes with Chocolate, Gluten Free, Gluten Free Desserts, Halloween Recipes, Recipes

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Comments

  1. lorraine williamson says

    December 22, 2014 at 1:07 pm

    love the cake pinning and adding to my to do list thanks for sharing visiting from saturday night hop have a great x-mas
    Reply
  2. Andrea@TablerPartyOfTwo says

    December 23, 2014 at 9:55 pm

    Looks so tasty! Thanks for sharing with Sunday Features!
    Reply
  3. Cathy says

    December 29, 2014 at 8:55 am

    This looks delightfully delicious. Thank you for sharing at Share It One More Time. Cathy
    Reply
  4. Lana says

    January 28, 2018 at 6:46 pm

    Do you let pudding mix thicken before pouring over cake?
    Reply

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