Cream Puff Cake

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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:

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

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.
4.89 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, cream puff, cream puff cake, custard
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 400kcal



  • 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



Calories: 400kcal | Carbohydrates: 28g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 125mg | Sodium: 251mg | Potassium: 220mg | Fiber: 1g | Sugar: 18g | Vitamin A: 976IU | Calcium: 161mg | Iron: 1mg

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Recipe Rating


  1. I followed your directions exactly. I refrigerated it overnight. The dough seemed really soft. Is it supposed to be like that? The filling was yummy and I would try this again. Am just not sure if I did something wrong to make the dough that soft.

  2. 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!

  3. 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.

  4. 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.

  5. 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.😂

  6. 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!

  7. 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!

  8. 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?

    1. 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

      1. 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!

  9. 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!