This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.
Cream Puff Cake:
Happy Monday, friends. I couldn’t think of a better way to kick off the week than with this Cream Puff Cake.
I have wanted to share this recipe with you for quite some time, so I’m thrilled to finally post it on IBC. (It would be excellent to serve for Easter should you need a new or different dessert recipe.)
This cake goes back almost 20 years. I first tasted it when I worked as a waiter at a little cafe in my hometown. The cake was one of my favorite menu items.
It’s light and simple to make, but don’t let that fool you. It’s oh-so-good! I probably haven’t had a piece of this cake in 15 years, so I was extremely excited to whip it up.
How to Make Cream Puff Cake:
If you’ve ever had a cream puff, this recipe certainly lives up to its name. It is loaded with filling. (No complaints here!) And the crust of the cake is light, yet rich and chewy. – I know that may not be the best way to describe a crust, but I mean chewy in the best possible way.
The crust bakes up similar to a Dutch baby (German) pancake. It will puff up and rise at the sides. That is what you want.
The filling is a combination of vanilla pudding and cream cheese, and the cake is topped with Cool Whip.
Although normally I would suggest homemade whipped cream, Cool Whip is the way to go with this dessert. That’s how they made it 20 years ago, so that’s what I know and love.
Once you’ve assembled everything, just pop the cake into the fridge and you’re good to go. What I also love about this recipe is that you can make it one or even two days in advance, and it will taste just as good.
The combination of flavors is yummy, and the crust is killer. I am partial to the corner and edge pieces, but any slice is delicious.
You could certainly dress this up with fruit or a drizzle of chocolate, however, I think it’s perfect as is. Since it’s served cold, it makes a great option for spring and summer. No matter when or how you serve it, enjoy!
Looking For More Spring Desserts? Check Out these:
- Chocolate Peanut Butter Cake
- Berry Swirled Meringues
- The Ultimate Coconut Cupcakes
- Mason Jar Cherry Supremes
- Carrot Cake Truffles
- Soft Peanut Butter Cookies
So good, right?
And simple to make as well. You’ve got this one. Give this Cream Puff Cake recipe a try, and let me know what you think.
As always, happy baking!
Cream Puff Cake Recipe:
Cream Puff Cake
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- Pinch of salt
- 4 eggs
- 2 packages (8 ounces) cream cheese, softened
- 3 packages (3.4 ounces) instant vanilla pudding
- 4 cups milk
- 12 ounces whipped topping - (Cool Whip)
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with baking spray and set aside.
- In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.
- Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.
- In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth.
- Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping. Chill overnight or for 2-3 hours before serving
Video
Nutrition Facts
I am in the process of making this for my Easter dessert.I haven’t had it in years. Can’t wait to slice it!!! By the way I read where you are from… Happy Easter from Lock Haven, PA
I made this for a luncheon we recently had. Everyone loved it! We have some leftover, and I’m suspending my Keto lifestyle to finish it! Happy Easter from Utah, and I love your artwork!
I love that it has no sugar in it.
There is no added sugar in it, but there’s definitely sugar in it.
xo Michael
Do you think this would work with sugar free instant pudding? My husband is diabetic, but would love this.
I don’t own a stand mixer with a paddle attachment, so I guess I’m out of luck?
In most cases a hand mixer (or even by hand with a lot of work) will do the trick.
xo Michael
It’s October…I feel the need to put some pumpkin in it! I can’t wait to try this recipe. Thanks for sharing!
Looks fabulous
Hi, Can I make this cake in a 9×12 pan I been baking along time and never heard of 9×13 pan I guess because most recipes call for 9×12. Or I never had a recipe that called for a 9×13! Thanks for the recipe. I excited to make it, but I’ll use real whip cream for the frostng.
I made this recipe with Bird’s custard and the bottom turned out soggy. Probably best to use instant pudding as the recipe indicates unless you are eating it the day of.
Have you ever used a springform pan? Wondering if it would work.
Thank you!
Sara
I’ve been making a version of this for 30+years(I add chopped walnuts to the crust and also sprinkle on top). The first time I took it to my future in-laws my husband cut such small pieces everyone questioned him…he said it was awful….awfully good! Now that’s the only name our families know it by.😂
Beautiful, and looks delicious. About the cream cheese, can you please clarify? Two 8 ounce packages, to equal 16 ounces? Or two 4 oz packages to equal 8 ounces?
Thanks so much!
Two 8-ounce packages totaling 16 ounces of cream cheese. Hope that helps!
xo Michael
I made the cream puff cake for dessert for our 4th of July celebration. After letting it set overnight, I decorated it to look like the American flag, using blueberries and strawberries. Everyone loved it!
This is a blast from my past! Love this tried and true recipe.
This looks delish!!! Can’t wait to make it. Yum! Thanks for the great recipe. 🙂
OMG!!!! this looks to die for. so much easier than making and filling all those little cream puffs. Thanks for all the yummmmminess!!!
Hi Michael. I’m hoping one of my children might make this for my birthday next weekend (they need something to do in lockdown to keep them busy). However, we are in the UK and there is nothing here that is quite the same as American instant pudding. We have Angel Delight (lighter than pudding and not available in vanilla flavour – only strawberry, chocolate, banana or butterscotch) or custard (less airy than pudding but always vanilla flavour). Any idea which one might be better to use? Also, am I right in thinking that the dough is a choux pastry?
Happy Birthday! I’m not quite sure what would be a good substitute for pudding. Maybe try homemade? And I’m not familiar with choux pastry either, so I’m not sure. Sorry I couldn’t be of more help.
xo Michael
Hi Michael,
I have been making this recipe for many years and I did it the way your recipe showed and you have made it so much better. It puffed up so much fluffier and can’t wait to taste it. Thank you!
That’s awesome! So happy to hear that!!
xo Michael
It’s an American shortcut choux pastry, I would imagine custard would work better.
Oh Chef Michael, what a joy you are. This is such a delicious looking recipe. Thanks.
I discovered this recipe almost 30 years ago in a farming magazine that my husband received. It has been a family favorite ever since! I smiled when I saw it in your email today–I like your taste in decor AND food too!
I love that, Jana! Thank you!!
xo Michael
I cannot wait to try this!