Cream Puff Cake Recipe

This recipe creates a delightful dessert that combines a pastry crust with a creamy pudding filling and a light whipped topping.


For the Crust:

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs

For the Filling:

  • 8 oz. cream cheese, softened
  • 3 ½ cups milk
  • 3 (3.5 oz) packages instant vanilla pudding mix
  • 1 (12 oz) container frozen whipped topping, thawed

For the Topping (Optional):

  • ¼ cup chocolate syrup


  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
  2. Make the Cream Puff Crust: In a medium saucepan, combine water and butter over medium heat. Bring to a boil, then remove from heat. Add flour all at once and stir vigorously with a wooden spoon until it forms a thick dough.
  3. Beat in the Eggs: Let the dough cool slightly for about 5 minutes. Then, using an electric mixer, beat in the eggs one at a time, until fully incorporated and the dough becomes smooth and glossy.
  4. Bake the Crust: Spread the dough evenly in the prepared baking dish. Bake for 30-35 minutes, or until the crust is golden brown and puffed. Let cool completely on a wire rack.
  5. Prepare the Filling: While the crust cools, in a large bowl, beat together the cream cheese and milk until smooth. Add the instant pudding mix and beat until thickened.
  6. Assemble the Cake: Pour the pudding filling over the cooled crust. Spread the thawed whipped topping evenly over the pudding layer.
  7. Chill and Serve (Optional Topping): Refrigerate the cake for at least 1 hour before serving. Drizzle with chocolate syrup or your favorite topping before serving.

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