Red Velvet Oreo Poke Cake (Cake Mix Based)

A rich red velvet cake topped with chopped oreos, a thick chocolate pudding absorbed into the cake, and a fluffy cream cheese and oreo whipped topping.

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Have you tried poke cake? If not, you’re in for a surprise. It’s basically a cooked cake that you poke holes in and pour pudding into while it’s still warm.

The pudding then soaks into the cake somewhat, resulting in taste overload. Then you top it everything with whipped topping, which I boosted by adding cream cheese and Oreos.

This is a chilled cake, so it will be stored in the fridge, and Ive discovered that it tastes much better after it has been in the fridge overnight and the cake has had more time to soak up the pudding.


Red Velvet Cake Mix: This cake is simple to make since it is made from a cake mix. You’ll be adding additional ingredients to it, so it won’t taste like a cake mix cake, but it will ensure you get a delicious moist cake in less time.

Oreos: This is the secret ingredient, and crushed Oreos will be used in both the cake and the topping. I used a family size box of Oreos and had enough, so a standard sized package should suffice.

This is the chocolate pudding that will be absorbed into the cake. If you don’t want to use chocolate pudding, you might use white chocolate pudding.

Cream cheese: This is what elevates the whipped topping. This cake will not be made with ordinary Cool Whip. You’ll be preparing your own delicious whipped topping.

Heavy cream is sometimes known as whipping cream (not whipped cream). This will be used to create the whipped topping. Using low-fat milk will not work in this case. You need the fat for it to whip up, and you want it cold.


Use a deep 13×9 inch pan for the red velvet cake.

This cake recipe yields a very thick cake, and if your pan isn’t thick enough, it will overbake. If you have a thinner pan, you may just want to prepare the cake recipe as recommended on the cake mix box, omitting all of the other cake components.

Make sure to pour the pudding mixture over the cake when the cake is still warm.

This helps the pudding soak in.

Work fast when making the pudding.

You want the pudding to thicken but not become thick. It must be a reasonably still liquid in order to soak into the holes you cut.

Make the holes in your cake first before you make the pudding.

I didn’t, but I should have since the pudding thickens rapidly.

After you add the pudding, make sure to cover the cake and chill it for at least an hour.

Before you add the whipped topping to the cake, it should be completely cold.

Once the topping is on the cake, you want to chill the entire cake overnight.

Chilling it overnight allows the pudding to sink into the cake, adding flavor and moisture. It tastes SO much better after resting in the fridge overnight.

When whipping up the whipped topping, use either a glass or a metal bowl and set it into the freezer to get it chilled first.

Using a refrigerated dish and cooled cream will aid in the whipping process.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.


  • Meat mallet or rolling pin for crushing Oreos
  • White mixing bowl set
  • KitchenAid hand mixer
  • 139 inch pan
  • Cooling rack
  • Large glass mixing bowl

Ok lets get to the recipe!

**By the way, this recipe was created and tested using volume measures (cups, for example). I do this because most people are used to measuring rather than weighing. To see the weight (gram) measurements, click the metric conversion button. Those figures are weight estimations. If you utilize weight measures, your findings may differ somewhat.

Red Velvet Oreo Poke Cake

A moist red velvet cake with chopped oreos covered with a thick chocolate pudding soaked into the cake then topped off with a fluffy cream cheese and oreo whipped topping.



Course: Dessert
Cuisine: American
Keyword: red velvet poke cake
Prep Time: 35minutes
Cook Time: 45minutes
Chilling Time: 9hours
Servings: 15servings
Calories: 584kcal


For the cake:

  • 1boxred velvet cake mix
  • 1cupall purpose flour
  • 1cupsugar
  • teaspoonsalt
  • 1 cupwater
  • 2Tblsoil
  • 2teaspoonvanilla bean paste(or extract)
  • 1cupsour cream
  • 3large eggs
  • 15crushed Oreos

For the pudding mixture:

  • 2 small cartons instant chocolate pudding (you may substitute white chocolate pudding if you like)
  • 3cupsmilk

For the topping:

  • 1(8 oz) pkgcream cheese(softened, but not warm)
  • 2cupsconfectioners sugar
  • 1teaspoonvanilla
  • 1 cup chilled heavy cream (also known as whipping cream)
  • 10crushed Oreos


For the cake:

  • Preheat the oven to 325°F. A deep 139-inch pan should be greased and floured or sprayed. (If you don’t have a deep 139-inch pan, see the notes.)
  • In a large mixing basin, combine all of the ingredients.
  • Beat on medium speed for about one minute.
  • Scrape down the sides of the bowl and beat for another minute on medium.
  • Stir in about 15 crushed Oreos.
  • Pour batter into a 139-inch oiled and floured pan.
  • Bake at 325 for about 45 50 minutes.
  • Place on a cooling rack to cool somewhat (approximately 15 minutes), then make pudding mixture.

For the pudding mixture:

  • Combine the two boxes of chocolate pudding with three cups of whole milk in a mixing bowl. Whisk until the mixture barely begins to thicken.
  • Poke holes in the heated cake with a wooden spoon handle and immediately pour the pudding mixture over. Work rapidly to prevent the pudding from becoming too thick.
  • With a rubber spatula, spread the pudding evenly over the cake and push it down into the holes you cut.
  • Refrigerate the cake for at least one hour after wrapping it in plastic wrap.

For the topping:

  • In a cool glass or metal bowl, combine the room temperature cream cheese, confectioners sugar, and vanilla extract.
  • If you’re using a stand mixer, use the whisk attachment. If you don’t have a stand mixer, use a standard handheld mixer to combine the ingredients as well as possible. Depending on how warm your cream cheese is, it may still be crumbly or creamy at this stage.
  • Now, slowly drizzle in your cool heavy cream, a little at a time. You’ll gradually add it in four sections, as follows:
  • Add a tiny quantity of cool heavy cream. (At this stage, just add approximately a cup.) Blend until smooth.
  • Pour in a little more heavy cream and stir until extremely creamy. (Add the heavy cream gradually so that the mixture does not get lumpy.)
  • Repeat two more times (until all of the heavy cream has been added).
  • Once all of the liquid has been combined, whip on high for a few minutes, or until stiff peaks form.
  • Gently stir in approximately 10 crumbled oreos with a wooden spoon or a rubber spatula (not your mixer).
  • Spread the topping onto the chilled cake.
  • Cover and refrigerate the cake overnight. It’s best eaten after it’s refrigerated overnight so the pudding can sink into the cake.



If you do not have a deep 13×9 inch pan (if your pan is shallow), you’ll probably want to just make the red velvet cake mix according to the directions on the box instead of adding the cake ingredients above. This cake will bake up high and if your 13×9 inch pan isn’t deep (at least 2 inches deep), the cake will bake over it.This cake should be stored in the refrigerator and served chilled.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 584kcal | Carbohydrates: 86g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 686mg | Potassium: 293mg | Fiber: 2g | Sugar: 60g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 4mg


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What is poke cake made of?

Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.

What is red velvet cake mix made of?

Red velvet cake is now produced by blending cocoa powder, butter, sugar, eggs, and flour, as well as buttermilk, vinegar, and red food coloring, which gives the cake its signature red hue. A basic red velvet cake is combined with cream cheese frosting, however the cake may be frosted with anything.

Does Pillsbury make a red velvet cake mix?

PillsburyTM Moist Supreme® Red Velvet Artificially Flavored Premium Cake Mix makes a quick, fresh, and delectable dessert.

Why is it called poke cake?

What Exactly Is a Poke-and-Pour Cake? Poke-and-pour cake (also known as poke cake) is a kind of cake that requires holes to be poked in it after baking, often with the handle of a wooden spoon or a wooden stick. The cooked cake is then poured with a liquid to soak into the cake holes.

Is a fish cake a real cake?

Kamaboko (, ), also known as Japanese fish cake, is a processed seafood delicacy popular in Japanese cuisine. It is made with pureed white fish paste (surimi) that has been steamed, grilled, or fried until cooked and solid. Eat it plain, cut it into a pretty pattern, or use it as a garnish.

What are seafood cakes made of?

A fishcake (sometimes spelled fish cake) is a culinary dish made of minced or ground filleted fish or other shellfish combined with a starchy component and cooked till golden. Asian-style fishcakes are often made using fish, salt, water, starch, and egg.

What is the ingredient in red velvet cake that makes it red?

Rations included baking ingredients such as sugar and butter. As a consequence, several bakers decided to use beet juice into their recipes. Beet juice is still used in certain red velvet cake recipes today. The crimson hue of the beets adds to the cake’s exquisite appeal.

Is red velvet cake basically chocolate cake?

You may have heard that red velvet cake is just chocolate cake with red food coloring added, however this is not the case. The distinctive crimson color of the cake was really a byproduct of the ingredients used to achieve its trademark “velvety” texture.

Is red velvet cake just chocolate cake with red food coloring?

The INSIDER Summary: Red velvet cake is more than simply the food coloring. Red velvet cake contains cocoa powder, vinegar, and buttermilk. The chemical interaction between these components contributes to the cake’s rich crimson color, which is typically heightened with additional food coloring.

Is Pillsbury cake mix better than Betty Crocker?

As a skilled baker, I was pleased with both the Pillsbury and Betty Crocker crumb, but Betty Crocker has a more equal texture, greater taste, and is moister. The fact that Betty Crocker is the cheapest cake mix we tested—just $1.65 a box—is a huge plus for me.

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