Cookies and Cream Poke Cake

If you’re a cookies and cream lover, this moist easy Cookies and Cream Poke Cake is right up your alley! It’s so good, you won’t want to share!

Today is the last guest post for Spark Your Summer series!  Gina from Shabby Creek Cottage is here to share a sweet summer recipe!  Poke Cakes are always easy and delicious but I seriously can’t wait to try this Cookies and Cream Poke Cake recipe!  Be sure to head over to Gina’s blog, you’ll be blown away by her decorating skills and DIY ideas, with a lot more easy recipes sprinkled in!!

***REMINDER:  Tomorrow  (July 10) we will wrap up Spark Your Summer with giveaways in the morning and in the evening you can show off your summer ideas/posts!  at a  SPARK YOUR SUMMER edition of I’m Lovin’ It……Link up your summer themed posts (they can be older posts)!  Giveaways will go up in the morning, linky party  at 6pm CST and will be open thru Sunday July 13th. 

Hi TidyMom readers! I’m Gina from The Shabby Creek Cottage, and I’m so excited to be on Cheryl’s blog today. I’ve been a fan of hers forever, and I’m stoked to be here. Thank you so much for letting me share my Cookies and Cream Poke Cake!

As a southern girl, there’s one thing we can definitely sink our teeth into – DESSERT!

My step-daughter Jamie had a fabulous idea for this delicious cake and brought it to dinner one night, and I begged her to share the recipe. I’m so thankful she said yes! It’s so, so simple, it’s more a method than a recipe, but it’s scrumptious all the same.

To make this cookies & cream poke cake, you’ll need: 

• 1 box white cake mix (plus ingredients to make it by the box instructions)
• 1 box cookies and cream pudding mix
• 8 oz. sweetened condensed milk (or 1/2 a can)
• 12-15 chocolate sandwich cookies, broken into tiny pieces
• 8 oz. of Cool Whip

Make the cake mix according to directions and add in the instant pudding mix to the batter.

Bake in a 9×13 baking pan at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. After it comes out of the oven, let it cool for 30 minutes before moving to the next step.

Because it’s a poke cake, you’re going to poke holes all over the top of it.

Because the cake is super moist, I found that a small paring knife works best. Lots and lots of pokes work best, because you’ll need all those holes for the next part.

Drizzle 1 cup (or about half a can) of the sweetened condensed milk all over the top of the cake, then smooth it all out so it’s even. Let this sit for a couple of hours or so, to let the remaining warmth of the cake help it all soak in.

Once the cake is completely cooled, top it with a layer of Cool Whip (I used the entire 8 oz. tub) and then scatter the cookie crumbs all over the top evenly. Refrigerate for at least 2 hours before serving.

It’s  and cookouts, because it can be easily transported – but honestly it’s a crowd favorite at our house and there’s never a crumb left. Hope you enjoyed my Cookies and Cream poke cake!

Grab Your Apron, we are making Cookies and Cream Poke Cake

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Cookies and Cream Poke Cake

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 hours

Total Time: 5 hours 40 minutes

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If you're a cookies and cream lover, this moist easy poke cake is right up your alley! It's so good, you won't want to share!

Ingredients

• 1 box white cake mix (plus ingredients to make it by the box instructions)
• 1 box cookies and cream pudding mix
• 8 oz. sweetened condensed milk (or 1/2 a can)
• 12-15 chocolate sandwich cookies, broken into tiny pieces
• 8 oz. of Cool Whip

Instructions

1. Make the cake mix according to directions on the box and add in the instant pudding mix to the batter. Bake in a 9×13 baking pan at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. Let it cool for 30 minutes
2. After cake cools, using a fork or small knife poke entire cake with holes at 1/2-inch intervals.
3. Drizzle top of cake with 8 ounces sweetened condensed milk, using a rubber spatula to spread it all out so it’s even. Let cake sit for a few hours to finish cooling, and allow the milk to soak in.
4. Once the cake has cooled completely, frost with Cool Whip then top with cookie crumbs.
5. Refrigerate for at least 2 hours before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you like this recipe, you might also enjoy my Marshmallow in the Middle Cupcakes!

Enjoy!

Gina

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  Click here to learn more about the Spark Your Summer series and how you can participate!  ** YOU can LINK UP YOUR SUMMER PROJECTS on July 10!  There will be giveaways to win too!!