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Side view of a white plate with a piece of cream puff cake on it.

Cream Puff Cake

Cream Puff Cake is a decadent dessert that will impress everyone that taste it. This is an easy way to enjoy cream puffs, it is so much less work than the individual ones.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cream puff cake
Prep Time: 25 minutes
Cook Time: 19 minutes
Servings: 24 servings
Calories: 223kcal
Author: Dawn

Ingredients

Crust

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs

Filling

  • 8 ounces cream cheese room temperature
  • 4 cups milk
  • 3 small boxes instant vanilla pudding
  • 16 ounces cool whip
  • chocolate syrup for topping optional

Instructions

  • Preheat the oven to 400 degrees F.

Crust

  • 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.

Filling

  • 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.

Notes

  1. Make sure that the cream cheese is at room temperature. I will make sure that the pudding mixture is creamier.
  2. Cool the crust completely before adding the pudding mixture. 
  3. Chocolate syrup is a great addition to this cake, but if you don't like it can be omitted.
  4. The cake should be stored in the refrigerator. 
  5. It can be stored in the refrigerator for up to 3 days.
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 223kcal | Carbohydrates: 22.2g | Protein: 3.9g | Fat: 13.6g | Saturated Fat: 9.4g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 15.8g | Iron: 1mg