Cream Puff Cake is a decadent dessert that will impress everyone that tastes it. This is an easy way to enjoy cream puffs, it is so much less work than the individual ones.
I have been making this dessert forever. One thing about this cake is that I never get tired of it. I have made it for family and friends and so far everyone that I have made it for loves it.
If you love cream puffs you are going to love this dessert. It has the same great taste as the individual puffs, but it is so much easier to make. Another great thing about this dessert it does not take too long to make.
- The cream cheese should be at room temperature. If cold cream cheese is used it will not beat up creamy and your filling will have lumps in it.
- Beat the cream cheese for about 30 seconds to one minute before adding the milk. This will help to prevent lumps also.
- When beating the eggs into the flour, remember the mixture is very hot. You will need to start beating the egg as soon as it is added to the mixture to prevent it from cooking.
- Cool the crust completely before you add the filling. The crust can be made the day before if you like.
- If you like you can omit the chocolate sauce, you can use store-bought chocolate syrup, or you can make your own.
- This cake needs to be stored in the refrigerator once it is assembled.
- You can keep it in the refrigerator for up to 3 days in an airtight container.
Steps for making Cream Puff Cake
Preheat the oven to 400 degrees F.
In a large saucepan add the butter and the water. Bring to a boil. Once the water is boiling add the flour and beat until it forms a ball.
Remove from the heat and add the eggs one at a time.
Spread the dough into an ungreased 9 by 13-inch pan. Bake until the crust starts to lightly brown. Cool completely.
Make the filling. Beat the cream cheese until fluffy. Add the milk gradually until it is all mixed in.
Add the pudding and mix until the mixture thickens. Mix in the Cool Whip.
Spread the pudding over top of the cooled crust. Then spread the remaining Cool Whip over top of the pudding.
I have more dessert recipes that you need to make. Check these out:
- Hot Fudge Poke Cake
- Cast Iron Skillet Peach Cobbler
- Chocolate Mousse Pie
- Peach Strawberry Frozen Yogurt
If you make this easy cream puff cake I would love to hear about it! Please leave me a comment and a rating.
Cream Puff Cake
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 8 ounces cream cheese room temperature
- 4 cups milk
- 3 small boxes instant vanilla pudding
- 16 ounces cool whip
- chocolate syrup for topping optional
- Preheat the oven to 400 degrees F.
- Add the butter and the water to a large saucepan and bring to a boil over medium heat.
- Once the water starts to boil add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from the heat. Add the eggs one at a time. Beating fast until the egg is mixed into the mixture.
- Spread the dough in the bottom a little up the side of an ungreased 9 by 13-inch pan.
- Bake in the preheated oven for about 20 to 25 minutes or until the crust is starting to brown.
- Remove from the oven and cool completely.
- In a large bowl add the cream cheese. Beat with an electric mixer for 30 seconds to one minute, until light and fluffy.
- Add the milk gradually cream cheese and beat until all the milk is added.
- Add the pudding to the milk mixture and beat it until the mixture thickens.
- Add 1/4 of the cool whip to the pudding mixture and mix in.
- Spread the pudding mixture over the cooled crust. With the remaining cool whip spread over top of the pudding.
- To serve drizzle chocolate syrup over the top of each piece of cake if desired.
- Make sure that the cream cheese is at room temperature. I will make sure that the pudding mixture is creamier.
- Cool the crust completely before adding the pudding mixture.
- Chocolate syrup is a great addition to this cake, but if you don’t like it can be omitted.
- The cake should be stored in the refrigerator.
- It can be stored in the refrigerator for up to 3 days.
This recipe was originally published on July 19, 2014. It has been updated with new content and pictures on July 28, 2022.