Cream Puff Cake

Cream Puff Cake Recipe

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Janie Yeasted


Our family absolutely loves Cream Puffs, but the time & effort put into them is long & tedious. We discovered a cake that will satisfy & delight your tastebuds. It is cool & refreshing & tastes just like amazing, cream puffs!A bonus is that you can make it low-fat, too.

★★★★★ 1 vote
9 by 13 cake pan
45 Min
20 Min


1 c
1/2 c
butter or margarine
1 c


4 c
milk or skim milk
3 small box
vanilla instant pudding (can use no sugar pudding)
1-8oz box
cream cheese (can use lite or no-fat)
1 small
container cool whip (can use lit or no fat)
hershey syrup (optional)


1Pre-Heat oven to 400 degrees
2In a sauce pan, combine water and butter and bring to a boil. Remove from heat & beat in the flour, a a little bit at a time until the mixture starts to pull away from the sides of the pan. Add eggs, one at a time, and beat until it forms a sticky (may be a bit runny) dough. Spread into a cake pan and smooth on bottom.
Bake at 400 for 15-20 minutes. It will appear golden & very puffy. If big bubbles form,DO NOT break or push them down!) Cool completely before filling.
3For the Filling:
Beat softened cream cheese until smooth, with a mixer.
Adda bit of milk & cream again.
Add the remaining milk & the instant pudding mix.
Beat for 2 minutes
Smooth filling over the cooled cake crust
Let the Cool Whip soften and spread over pudding.
*You may drizzle with Hershey's chocolate syrup.
Keep refrigerated.

About Cream Puff Cake

Course/Dish: Cakes
Hashtags: #Cream, #puff