Oreo pudding cake is one of those super easy desserts that makes use of box cake and pudding mix, which means it comes together really quickly. This dessert features chocolate cake with hot fudge poured over it topped with a chocolate pudding layer and then a layer of chocolate whipped cream with crushed up oreos.
I was a little worried this might be crazy sweet, but it actually really isn’t. The pudding and whipped cream layers are fairly lightly sweetened and I was able to eat a lot of this dessert without it feeling like sugar overload. This recipe makes a ton, as you can see in the pic, so this would make a great pot luck or party dessert because it serves a ton of people. I used real whipped cream in mine, but you can also sub cool whip instead if you prefer that or don’t want to whip cream. 🙂
Oreo Pudding Cake
Ingredients
- 1 chocolate box cake plus whatever ingredients it say to use to make it – mine needed 3 eggs, 1/2 cup oil and 1/2 cup water
For the pudding layer:
- 1 12oz jar hot fudge
- 1 3.4 oz instant chocolate pudding
- 1 3/4 cup milk I used lactose free 2% milk
For the topping:
- 1 3.4 oz instant chocolate pudding
- 1 3/4 cup milk
- 8 oz cool whip or whipped cream
- 30 oreos crushed up roughly
Instructions
- Spray a 9×13 pan with cooking spray and bake the cake in it according to the package instructions. Let it cool for 10 minutes then poke holes all over it with a fork or chopstick.
- Warm the hot fudge until it is pourable in the microwave in 30 second intervals, stirring between so it doesn't scorch. Pour over the cake and spread and allow the cake to fully cool.
- Mix up the instant pudding and milk until well mixed and pour over the cool cake . Mix up the other pudding mix and milk in a large bowl and then fold in the whipped cream or cool whip until you have a light chocolate topping. Fold in 1/2 the oreos. Spread on the cake and top with the rest of the crushed oreos. Cover and refrigerate for 30 minutes or until serving.