This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.
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.
Cream Puff Cake:
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!
Serves 12
Here's what you will need:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
Pinch of salt
4 eggs
2 (8 ounces) packages cream cheese, softened
3 (3.4 ounces) packages instant vanilla pudding
4 cups milk
12 ounces whipped topping (Cool Whip)
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.
PrintFor More Spring Desserts, Check Out:
- 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!
I would love to make this for Easter and serve with fresh strawberries. My 11 year old daughter is gluten intolerant, do you think that I could make this with gluten free flour? Thank you for your beautiful website. I always look forward to seeing what you are cooking or how you decorate. Keep up the good work!!!
Hey Dana, I don’t have much experience working with gluten free flour, so I can’t speak with certainty as to how it would work. However, if you’re comfortable with it and willing to try, it’s worth a shot. Let me know. 🙂
xo Michael
Hi, Michael. I notice the instructions are very clear to use a stand mixer. I gave away my KitchenAid several years ago because it was too heavy for me (what was I thinking?!) and purchased a fairly inexpensive hand mixer. Do you think using a hand mixer will alter the quality of this dish?
Yes, you totally can! It may just take a bit longer. 🙂
xo Michael
Thank you!
For some reason, Michael, I can never get your recipes to print. I do print from other sites, so I’m not sure what is happening.
By the way, I’ve made this sort of dough for Christmas kringle and for cream puffs, so I know it will be delicious! And the rest of the recipe is just like our old recipe called Pistachio Torte, but that uses pistachio pudding. It is much loved, and I agree that although I usually dislike Cool Whip, it works in this sort of dessert tastes great! Thanks for all the inspiration.
Caroline, there was an issue with my print button for the past week or so. (I didn’t realize it, but a couple folks mentioned it which i REALLY appreciated!) It’s been fixed as of last night. Hopefully it should work for you know. 🙂
And wow! That Pistachio Torte sounds DELISH! Must try!!
xo Michael
Have you ever made this with sugar free pudding, less fat cream cheese and fat free cool whip?
Nope. I have not. I’m not a big fan of the flavor of those fat free products, so I assume I wouldn’t like it assembled all together in a cake. However, I’m sure it would work.
xo Michael
I made this on Saturday for my mom’s birthday. It was a hit! So delicious. Thanks for posting
You’re so welcome! I’m glad she enjoyed it.
xo Michael
Plan to try this for Easter. One question about the beat on high after the final egg. I have a KitchenAid mixer and the high setting always seems SO high. What number do you use? Thanks for the great inspiration always. I am a big fan of all you do!
I don’t know the exact number, but maybe second to the highest. You really need to beat it to get it smooth. Hope that helps!
xo Michael
Hey Michael ! Thanks for this recipe.
I am literally buying the ingredients now! Instant vanilla pudding is not the kind you cook right ? And not the sugar free fat free one either ? (I don’t know if out products are different in canada)
That’s correct. You do not cook the instant and I go with the standard kind (not sugar free or fat free.)
xo Michael
Lovely, Michael, thank you. My 80 yr old mother took all the leftovers home with her! Haha
I’m making it now! All i have is 1% milk. Is that okay or should I use 2% or whole?