Ingredients
Scale
- 1 box devil's food chocolate cake mix, 15.25 ounce
- 5.3 oz vanilla yogurt
- ¾ cup water
- ⅓ cup vegetable oil
- 1 box instant oreo cookies n’ creme pudding mix, 4.2 ounce
- 2 cups whole milk
- 8 oz cool whip, thawed
- 15 oreos, divided
Instructions
- Preheat your oven to 350℉ and grease your baking dish.
- Combine the cake mix, yogurt, water, and vegetable oil in a bowl, mixing until well combined. Pour the mixture into the baking dish and spread it out evenly.
- Bake for about 25-28 minutes, then allow the cake to cool completely for about an hour.
- Prepare the pudding by whisking the pudding mix with the milk. Once the cake is cooled, poke holes in it with a straw, spaced about ¾ -1 inch apart, and pour the pudding over the cake, letting it fill the holes.
- Chill the cake in the fridge for about an hour.
- Spread the thawed cool whip over the top of the cake and place 12 oreos on top in the center of each intended slice. Crush the remaining 3 oreos into crumbs and sprinkle over the cake.
- Slice the cake into 12 pieces and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the cake is completely cooled before poking holes for best pudding absorption.
For added flavor, you can use milk chocolate instead of the devil’s food cake mix.
This cake can be refrigerated for a few days, making it ideal for make-ahead desserts.
- Prep Time: 25 minutes
- Cook Time: 170 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg