Cream Puff Cake

This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.

This Cream Puff Cake is one of my favorite #dessert #recipes for #spring and #summer! #creampuff

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.)

The ultimate #spring or #summer #dessert #recipe! Cream Puff Cake!

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.

This Cream Puff Cake is one of my favorite #dessert #recipes for #spring and #summer! #creampuff

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.

How to make a Cream Puff Cake. A delicious #dessert #recipe perfect for #spring and #summer parties!

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.

How to make a Cream Puff Cake. A delicious #dessert #recipe perfect for #spring and #summer parties!

How to make a Cream Puff Cake. A delicious #dessert #recipe perfect for #spring and #summer parties!

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 ultimate #spring or #summer #dessert #recipe! 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.

This Cream Puff Cake is one of my favorite #dessert #recipes for #spring and #summer! #creampuff

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!

This Cream Puff Cake makes a delicious #dessert #recipe for any #celebration.

Looking For More Spring Desserts? Check Out these:

This Cream Puff Cake is one of my favorite #dessert #recipes for #spring and #summer! #creampuff

So good, right?

The ultimate #spring or #summer #dessert #recipe! Cream Puff Cake!

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

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: cake, cream puff, cream puff cake, custard
Servings: 12 servings
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.



  • 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


Nutrition Facts

Calories: 400kcalCarbohydrates: 28gProtein: 9gFat: 29gSaturated Fat: 17gCholesterol: 125mgSodium: 251mgPotassium: 220mgFiber: 1gSugar: 18gVitamin A: 976IUCalcium: 161mgIron: 1mg
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  • Suzanne at

    This looks delicious! Thank you for sharing!

  • Angela Robinson at

    I love my moms homemade Vanilla Pudding recipe, would that be alright to use?

    • Michael Wurm, Jr. at

      I’m honestly not sure. I’ve never made this recipe any other way than what’s listed above. You’re certainly welcome to try, but I can’t guarantee any results.

      xo Michael

  • Deb at

    I’ve been making Cream Puff Cake for over 25 years. It’s a family favorite. I make it the old fashioned way by beating in the eggs one at a time by hand with a wooden spoon. The recipe I have finishes off with chocolate syrup drizzeled on top of the Cool Whip. My family prefers it made with instant Lemon pudding. Gives it a bright, refreshing flavor.

  • Sandra Gibbss at

    This recipe looks great. Can I use the filling to actually fill cream puffs?


    • Michael Wurm, Jr. at

      I don’t see why not. Enjoy!

      xo Michael

  • Ann at

    Hi. Looking forward to making this as a birthday cake for a friend who doesn’t like chocolate! What size pan do you use?

    • Michael Wurm, Jr. at

      Yum! They will love it! It’s noted in the recipe, but it’s 13×9.

      xo Michael

  • Brooke at

    The pudding mixture seemed a bit too runny. Hoping it firms up?? I love cream puffs so I hope it’s good!

  • Bev Flemister at

    I’m trying this recipe today for our bible school workers. Looks so yummy! Thanks for sharing from Arkansas!

  • Susan at

    This sounds perfect for summer and the flavor possibilities are as endless as the pudding options! I live in Florida so it’s a great year round recipe. My wheels are spinning as I think of all of the flavors! Definitely pinning this recipe! Doesn’t a pumpkin version sound delicious for fall!

  • Niloufar at

    My dough was not dough
    It was more like batter….
    Baked ok though. Putting g it together for Easter. Smells great

    • Michael Wurm, Jr. at

      It’s a cross between dough and batter. 🙂 It’s not a traditional bread dough like you’d think. I’m glad it came out okay.

      xo Michael

  • John R. Huff Jr. at

    This looks perfect for an Easter dessert.

    • Michael Wurm, Jr. at

      Thanks, John! It’s one of my faves!

      xo Michael

  • Nancy M. at

    Hi Michael. I am loving your blog. This is the next dessert I would like to tackle. I, like the the Vicki, do not own a Kitchen Aid. I do have a stand mixer with the option of the regular mixing paddles or dough hooks. Which would you recommend? I am looking for the perfect Thanksgiving desserts to wow my family. So far I have a great French apple cake, chocolate chip cookies (a must for my sister), and need one more to round it all out.

    • Michael Wurm, Jr. at

      This will be perfect for Thanksgiving! You can totally do this with a regular mixing paddle. 🙂 Happy Baking!!

      xo Michael

  • Jamie Huff at

    Hi Michael, how’s my most faaaaaavorite blogger?😀. I just finished making the cream puff cake. Oh my, it looks breathtaking😍. I’ll admit, the dough seemed a little tricky but it came out fine. I followed instructions to a “T”. Thanks for the inspiration. I know it will be deeeeelicious. (I licked the spoon)😋😉😂

  • Sara at

    I’m making it now! All i have is 1% milk. Is that okay or should I use 2% or whole?

  • Kimberley at

    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)

    • Michael Wurm, Jr. at

      That’s correct. You do not cook the instant and I go with the standard kind (not sugar free or fat free.)

      xo Michael

      • Kimberley at

        Lovely, Michael, thank you. My 80 yr old mother took all the leftovers home with her! Haha

  • Carol at

    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!

    • Michael Wurm, Jr. at

      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

    • Marilyn Heard at

      When you mix the pudding and milk do you mix 2 minutes as the box directions states?

  • Krissa at

    I made this on Saturday for my mom’s birthday. It was a hit! So delicious. Thanks for posting

    • Michael Wurm, Jr. at

      You’re so welcome! I’m glad she enjoyed it.

      xo Michael

  • Shannon at

    Have you ever made this with sugar free pudding, less fat cream cheese and fat free cool whip?

    • Michael Wurm, Jr. at

      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

    • Kathy Troll at

      We make it with sugar free at my work for diabetic. it works fine..

  • Caroline at

    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.

    • Michael Wurm, Jr. at

      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

  • Vicki at

    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?

    • Michael Wurm, Jr. at

      Yes, you totally can! It may just take a bit longer. 🙂

      xo Michael

      • Vicki at

        Thank you!

    • Diane Lindall at

      My late brother ln law used to make this for family gatherings! It is so good and easy to eat, even on a full stomach. He found the recipe in a magazine, I believe he said in the 50’s. Try it ASAP!

  • Dana at

    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!!!

    • Michael Wurm, Jr. at

      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

    • Annamarie Weikel at

      I made this for Father’s Day 2020. Both of our fathers are diabetic, and this was a perfect dessert to tweak and use sugar-free ingredients so they could enjoy a lower-sugar dessert. Tjey were thrilled with this delicious cream puff!
      Of course, I also made the recipe as posted for everybody else! It is so good!

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