Cream Puff Cake

Cream Puff Cake

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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

  • 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)

How to Make Cream Puff Cake


  1. Pre-Heat oven to 400 degrees
  2. In 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.
  3. For 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.

Printable Recipe Card

About Cream Puff Cake

Course/Dish: Cakes
Hashtags: #Cream #puff

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