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Oreo Poke Cake

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Are you looking for a delicious dessert that won’t cost you a ton of points?

Then you need this Oreo Poke Cake in your life!

With my WW Personal Points it’s only 4 points per serving. Let me tell you, it’s worth every point!

Click here to view your WW Personal Points and track it on your app.

To help keep this recipe low in points I used Pillsbury sugar free chocolate cake mix. If you don’t like using sugar free products I totally understand, but a lot of people do.

How to make an Oreo Poke Cake:

Like most of my cake recipes I didn’t prepare the cake in a traditional way. Instead I mixed the boxed cake mix with 12 oz. of Diet Coke.

No eggs or oil, just the Diet Coke.

Pour batter into a 9 x 13 baking dish. Bake cake according to the package directions.

Once a toothpick is inserted in the middle of the cake and comes out clean the cake is done baking. Let the cake cool for about 20 minutes.

To make the holes of the cake I used a wooden spoon handle. Space the holes about 1 inch apart.

In a medium bowl whisk together the instant pudding mix and skim milk. Once the pudding is somewhat thickened pour it over the top of the cake making sure to fill all of the holes. (I used sugar free vanilla pudding.)

You don’t want the pudding to be too thick or it won’t go into all of the holes.

Cover the cake with plastic wrap and refrigerate at least four hours. I usually do it the night before and let the cake sit in the fridge overnight.

For the Oreo topping I used a 100 calorie bag of Oreo thin crisps. I put them in a Ziploc bag and used a rolling pin (or meat mallet) to turn into cookie crumbs.

Just like my Strawberry Poke Cake I used fat free Cool Whip for the topping. Spread it over the cake just like frosting.

I topped the Cool Whip with 1/4 cup of Hershey’s sugar free chocolate sauce which was only 1 point.

Then I added the cookie crumbs to the top. Then my delicious cake was ready! This is the perfect cake for Oreo lovers.

Oreo Poke Cake

Yield: 15 servings

Click here to view your WW Personal Points and track it on your app.

Ingredients
  • 1 box Pillsbury sugar free chocolate cake mix
  • 12 oz. Diet Coke
  • 1 oz. sugar free vanilla pudding
  • 2 cups fat free skim milk
  • 8 oz. fat free Cool Whip
  • 1 (100 calorie) pack Oreo thin crisps
  • 1/4 cup sugar free Hershey's chocolate sauce
Instructions
  1. Preheat oven to 325 degrees F.

  2. In a large bowl add the cake mix and Diet Coke. Whisk together until smooth.

  3. Spray a 9 x 13 baking dish with nonstick cooking spray. Pour in the batter and bake 34-38 minutes.

  4. Let cake cool for 20 minutes. Use the handle of a wooden spoon to poke holes about 1 inch apart.

  5. Add the instant pudding mix to a bowl and whisk in the skim milk. Once it's slightly thickened pour it over the cake making sure to get the pudding into all of the holes.

  6. Cover with plastic wrap and place in the fridge for 4 hours or overnight.

  7. Remove plastic wrap and top the cake with Cool Whip. Spread it on just like you would frosting.

  8. Add the Oreo crisps to a Ziploc bag. Use a rolling pin or meat mallet to turn into cookie crumbs.

  9. Drizzle the chocolate sauce over the Cool Whip then top with cookie crumbs. Enjoy!

Here are some more WW friendly dessert recipes:

Strawberry Poke Cake

Carrot Cake

Raspberry Lemon Cake

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!

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