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Oreo Poke Cake

Yield: 15 servings

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  • 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
  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!