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Smooth + rich Cream Puff Cake is a take on the popular cream puff dessert. Drizzle it in chocolate for a perfect bite!
If you love desserts like Cream Puffs and Eclairs, then you’ll love this cake version. Cream Puff Cake is like one giant cream puff in cake form!
Cream Puff DESSERT
This Cream Puff Cake is an ALL-TIME favorite dessert!!
I have my mom make it for my birthday each year, because it’s my favorite, and I’ll tell you why I LOVE it so much. It’s because it’s like a GIANT Cream Puff, and I LOVE Cream Puffs!!
If you like them too, then I promise you will love this Cream Puff Cake Recipe. It’s the perfect combination of crust, cream, and pudding, and I think I could eat it all day long.
How to Make Cream Puff Cake
This Cream Puff dessert is easier to make than you’d think. The crust is the hardest part and that’s not very hard either – it just takes getting used to.
PREP. Prepare a 9×13 ceramic or glass baking dish by spraying it with cooking spray. Set aside. Preheat the oven to 400°F.
CRUST. Boil the margarine and water in a medium saucepan. Add flour and mix well. Remove from heat and add eggs – ONE AT A TIME (this is important). Mix well and spread the dough into a greased 9×13 dish.
Bake the crust at 400° for 30 minutes. The crust will puff up the sides, which is what you want. Let cool.
FILLING. In a large bowl, mix pudding, milk, and cream cheese. beat until lumps disappear. Pour the pudding mixture into the cream puff crust. Top with Whipped Cream and refrigerate for at least 1 hour before serving.
Before serving, drizzle with chocolate syrup. We love to drizzle it with our homemade Chocolate Fudge Sauce. You can also top it with a chocolate ganache or sprinkle mini chocolate chips on top.
RECIPE Tips
Pudding. Use INSTANT vanilla pudding or white chocolate, or it won’t set. Only use the pudding powder. Do not make it into pudding.
Room temperature ingredients. The butter, cream cheese, and eggs all need to be at room temperature so that they mix together smoothly.
Pastry. Cool the pastry crust completely before adding the filling or the cream will melt and not set. A hot shell will also get soggy more quickly.
Toppings. Add berries to the top of the slices of cake. Use the homemade Chocolate Fudge Sauce to create a pretty design on the top of the cake.
Homemade Whipped Cream
Make your own Whipped Cream using 2 cups heavy whipping cream, 4 tablespoons powdered sugar, and 2 teaspoons vanilla.
- Chill your metal mixing bowl then add heavy cream, powdered sugar, and vanilla to the bowl.
- Use an electric mixer and whip on low speed then increase to medium-high. Mix until soft peaks form.
Use Cool Whip instead of Whipped Cream. Cool Whip is an easy substitute for whipped cream. Make whatever is best for you and be sure to still have some homemade Chocolate Fudge Sauce on hand to drizzle over it – you won’t regret it!
Storing Info
Make ahead of time. Up until you add the Whipped Cream, this can be covered and placed in the fridge up to 24 hours in advance. If you don’t want to mess up the whipped cream with Saran Wrap, just leave that off until right before serving.
STORE. Covered and stored in the fridge, this Cream Puff Cake can last up to 5 days. Keep it refrigerated when not being eaten because the dairy products need to stay cool.
For more Cake recipes:
More Collections: New Years Eve Desserts,
Cream Puff Cake Recipe
Ingredients
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 (8-ounce) package cream cheese, softened
- 2 (3.4-ounce) boxes instant vanilla or white chocolate pudding
- 3 cups milk
- 1 (8-ounce) tub whipped topping, or 2 cups whipped cream
- chocolate syrup or white chocolate curls
Instructions
- Preheat the oven to 400 degrees F.
- Combine butter and water in a large pot and bring to a boil over high heat.
- Reduce the heat to low, add flour and stir until mixture forms a ball. Remove from the heat.
- Cool dough slightly, then beat in eggs one at a time, mixing between each addition. After adding the last egg, the dough will come together and will be smooth. Spread into a greased 9×13-inch baking ish.
- Bake for 30 minutes, then cool completely. (NOTE: The dough should rise up the sides of the dish during baking).
- In a large bowl, beat the cream cheese until smooth.
- In a separate bowl, whisk pudding mix and milk together until smooth. Add whipped cream cheese and beat until combined and smooth. Pour into the crust.
- Spread whipped cream on top of pudding and refrigerate for at least one hour before serving.
- Serve drizzled with chocolate syrup or topped with white chocolate curls.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this once a few years back, but lost the recipe. Everybody raved about it. Thank you for sharing it.
I hate when that happens! Glad you found this! Happy to share 🙂
Where is the recipe?
There is a recipe card if you scroll down in the post 🙂 Hope you give it a try!
Not great. Crust was tough and too much pudding to cream cheese ratio.
Not being in the US myself, I was wondering how much a large box of instant vanilla pudding weighs? Also, do you let the milk warm to room temperature before use as well?
5.1 oz for the large box and 3 point something for the smaller package. I am sorry I don’t know the metric conversions. Hope that is helpful anyway.
It is, thanks!
Oh my goodness! I made this for a dinner party today, and it was a huge hit! Honestly, I was skeptical about the crust but it came out perfect! Thank you for sharing! Definitely will be a repeat!
Yay!! Love hearing that! Thank you!
Made it. Love it!
This is my absolute go to dessert that my family always wants.
My mom used to make this. It’s so good. Can’t wait to try it again. Thanks
Do you prefer butter or margarine for the pastry? I’ve never baked with margarine before.
I always prefer butter, but you can use margarine if that’s what you have/prefer.
Do I have to use cream cheese? It doesn’t sound like it belongs in a cream puff.
This cake looked so yummy I had to try it even though we’re a family of two. I followed the directions precisely, using my glass baking dish as the recipe specified. I wish I could share photos here to show how the puff pastry crust baked up with huge sides extending beyond the baking dish but remaining upright even after the curst had cooled. The bottom seemed to puff up sufficiently too, when it was baked. It slimmed down, though, once the filling had gone on top of it and the cake had cooled in the frig. Nonetheless, despite the fact The Hub had bought a ready-made whipped cream in a can rather than the whipping cream I’d asked for, once we put the whipped cream on our individual servings of the cake and drizzled some chocolate syrup on top, we both loved the taste of this cake. So glad I tried this recipe! (Now maybe I need to take at least half in to work tomorrow!) Thanks for the recipe! I know this will be a hit with my family at the holiday gatherings!
The first time I made it and then aluminum cake pan at 400°. It did not puff up, but it didn’t come out good anyway.
I wanted it to look like yours in the picture. So today, I decided to make it in a glass pan and at 425°. It came out perfect.
So maybe this tip will help someone else .
I would like to edit my statement:
It should have said, I made it in an aluminum cake pan at 400°. It did not puff up, but it did come out good anyway.
I wanted it to look like yours in the picture. So today, I decided to make it in a glass pan and at 425°. I figured since oven temps differ it shouldn’t hurt.
It came out perfect.
So maybe this tip will help someone else .
Thanks for sharing!!
It is delicious but the crust did not raise on the sides. It raised all over and had large puffs everywhere. I had to push them down in order to add the filling. It was also very hard to spread in the pan. It kept moving around. I’m not sure what I did wrong.
this exact same thing happened to me!! glad to know i’m not the only one lol
I made this for our family dessert for Easter. I was concerned about how it turned out but when it was eaten, everyone raved about it! When I tried it, I was super impressed! I will definitely be making it again! Thank you for sharing!!
What size is the box of pudding.how many ounces?
It will be about 5.1 oz. The larger size box is what you’ll want for this recipe.
Can I make this with pudding homemade pudding?
I would like to know this answer also. And how much to put on the crust. Thank you
My did not puff on the side ? What did I do wrong
Yes mine either. It puffed all over. It was like a crater. I had to let it cool and then push down all the puffs in the middle in order to put the filling in it.
Thank you for the recipe! How do you think it would turn out halved and using an 8×8 pan?
You could totally try it! I imagine it would turn out just fine!
Delicious!
My family really enjoyed this cake. I was surprised at how easy it was to make, too….always a big plus😊👍
I have made this recipe several times with gluten free flour, and it turned out fine. Now my daughter is on a Keto diet and would like me to make it with almond flour. How do you think that would work?
I have never tried this recipe with almond flour, so I’m not sure! But if you do give it a try, you’ll have to let us know how it turns out!
THANK YOU, KRISTYN, FOR SHARING THIS
MY HUSBAND DOES ALL THE COOKING/BAKING IN OUR HOME
THAT SAID, I COULDN’T COMPETE AND HE HAS A NATURAL ABILITIES FOR IT!
BLESS YOU AND YOUR FAMILY!!
Just made this and everything came out beautifully except the pudding mix. It came out gritty, no matter how long I whisked. The cream cheese was definitely at room temp, but somehow did not fully combine with the milk and instant pudding powder. Any idea why?
I’m sure that the milk was to cold and it set the cream cheese back up try having everything at room temperature, that should help. Also I would mix the pudding and milk together and whip the cream cheese separately then bring them together
This looks amazing and I just love cream puffs so I definitely wanna try your recipe. Which do you think tastes more like a traditional cream puffs, using the vanilla or the white chocolate pudding please?
Ooh I don’t think you can go wrong with either. They both taste great. Probably vanilla, but I love the recipe with either!
Thanks for recipe kristyn. I know we will all iJoy it. Going to make this tommrow.carolan
One of my favorite easy recipes!
Mine too! Such a good one. I’m glad you enjoyed the cake!
I absolutely love this recipe!!! I have made it several times, the first time it came out perfect. I am having an issue when cooking the crust. The crust is not rising on the sides. The first time I baked it the crust came out great, but haven’t had the same success since. What could I be doing wrong? The cake still tastes awesome but would love for the crust to rise on the sides. Any suggestions would be greatly appreciated.
The only thing I could think of is if the calibration of your oven has somehow gotten off recently. Puff pastry needs a temperature of at least 400 degrees F in order to rise correctly. If you have an oven thermometer it might be helpful to place it in the oven the next time you bake something to see if the temperature on the oven matches the temperature on your thermometer.
My grandmother said it was always necessary when making cream puffs, to use a wooden spoon to stir in the pan or they wouldn’t puff up-not sure if that makes a difference or not -worth a try?
Wooden spoons don’t heat up like metal ones do and they don’t sweat if they do.
Will have to try
Yes! Hope you enjoy! You’ll have to let us know how you like the cake. 🙂
I’m going to make this for a bake off competition. I have one question. Do you mix after adding each egg separately? Or just add each egg individually then mix?
You’ll add each egg then mix before adding the next. It totally makes a difference in the texture!
We cook gf and yes I make this dessert gf …
That’s great to hear! So glad this recipe works!!
Can you use a cooked pudding instead?
I haven’t ever tried using a cooked pudding…. I’d recommend using the instant like this recipe calls for, but if you only had cooked, you could certainly give it a try.
My mom used to make this when I was growing up and we loved it! I am considering making this in the form of mini tarts for a family wedding. Have you ever tried freezing it? I’d be curious as to how it held up. Wit never lasted long enough to freeze at our house! 😉
I haven’t tried freezing this cake, but I’m not sure how well the final cake would freeze. The crust may be prepared and possibly would freeze ok, then defrost and add the filling/topping before serving. However, it can last for up to 5 days in the fridge, but if not being eaten right away, it definitely needs to stay in the refrigerator because of the dairy products used. Best of luck with the wedding prep. Hope these will work out well for the wedding!
I make this every August when our State Fair begins (although I’ve made it other times too!). For a different flavor, I used banana cream filling and it tastes great too!
Oh I bet the banana cream is delicious too! So glad you enjoy the recipe!
Can you make this cream puff cake in a round pan? If so, what size pan ?
I have never tried doing it in a round pan before, but typically a 9X13 cake can be converted to 2 round 9 inch cake pans. Note that the crust will spread up onto the sides, which is supposed to happen. So you’ll want to make sure the round pans are at least 2 in. deep too. If you give it a try, you’ll have to let us know how it turns out!
I recently made this cake for a family gathering. It was delicious. Very light and refreshing. A slight problem is the
pudding spilling out into the cake pan after a few row of pieces are cut. Nothing to do about this and it sure doesn’t
change how good it is.
Yes, that pudding can do that when cutting the cake. I’m so glad you enjoyed it!!
Can u just make the crust the nite befoore
Yes you can bake the crust the night before. I would bake it and have it cool completely and then cover it so it does not dry out overnight. Hope this helps!
WOW! You’ve got great receipts
Thank you so much!!
I was looking for a summery deSsert fir family dinner night and found this recipe. It was a huge hit !!! AbSolutely love the crust!!!! It will forever stay in my recipe file and be made many more times !!!
Yay!! You made my day! Thank you for sharing that!
Do I need a mixer? You didn’t say what kind of large bowl. Can I beat by hand or will that take to long?
I use a hand mixer, but you can definitely mix by hand, if you don’t have one. Just any large bowl will do.
Saw this on Facebook today. Wondering if it can be made with gluten free flour and almond milk?
I personally haven’t tried, but I am sure it could 🙂
My family loves this dessert! It’s my favorite to take anywhere, when I am in charge of dessert!
This NEEDS to be made again! Everyone devoured this cake. We love Cream Puffs and this is beyond better! One of my kids is requesting this as their birthday cake!
what type of flour for cream puff cake?
I just used all-purpose 🙂
LOVE YOUR RECIPES REALLY GREAT THANKS
Awe, thank you so much!! I am so glad you do!!
Can you use butter instead of margarin for this cake???
You sure could 🙂 Enjoy!!
Hi!
I went to the store to purchase the ingredients… I forgot the pudding… Sigh. So, Im thinking and thinking…. then that light bulb moment! I made the filling with no bake cheesecake because i already had the ingredients. Thank goodness for that really bright light bulb. Turned out great. There was nothing left… Not even the baking dish…kidding… Next time though, I won’t forget the PUDDING!
Glad it turned out!! Thank you for sharing that!!
You ruined easter and possibly my relationship by not putting measurements on your puddinG mix.
I am not sure what you mean. I have all the amounts listed in the recipe box.
Hi ! Want to know can you use
Butter in your cream puff cake
Instead oF margarine ???
REally want to make this for
EaSter. Please let me know soon
Thanks
You sure could 🙂 Hope it’s a hit!! It’s one of my favorites!!
can you use butter instead of margarine
Yes, of course 🙂
I’m always on a look out for great food gift ideas. This one looks great. Thank you !
Thank you!!
While it’s baking, you need to poke the crust so it deflates!
Can i use butter instead instead of margarine?
You sure could 🙂
Hi kristyn! All your recipes are super delicious!! I am so glad that you shared for us..thank you very much! More power and god bless you!
Awe, you are so sweet!! Thank you so much for trying some & for sharing that!
Can i use butt ins of margarin?
Yes, of course 🙂
Can butter nw used instead of margarine for cream puff cake?
Yes, sure can 🙂 Enjoy!
Has anyone ever made the Cream Puff cake recipe with gluten free flour? If so, how did it turn out?
Do you use plain or self rising flour for crust?
I use plain flour 🙂 Enjoy!!
Truly one of our most favorite desserts! It is cool and creamy Tasting. The crust is a giant cream puff. Its really the only thing that takes time but so worth it. Your family will thank you.
This is seriously so delicious!!!
Pillowy sweet heaven!! Thanks for the recipe. 🙂
You are so welcome!! I am so glad you think so 🙂
This my favorite dessert! So easy and super tasty!
I loved how you made a video! Very Helpful! It looks absolutely DELICIOUS! My family loves Cream puffs!!
I am making this for my friend’s birthday! It looks amazing!
Thank you!! I hope she loves it!
You’ve really won me over with this recipe. This cake is on point!
Woohoo!! I am so glad! Thank you so much!
This is one of our favorite desserts. SO SO GOOD!
Yes please! This is the perfect dessert to take to a get together i have With some old friends. Its so good!!
This is one of our favorites!! It is always gone so fast! It’s creamy & easy to make.
I use to make cream puffs, but living in florida they would flop. Well i have made your desert today for Thanksgiving. Im sure we will enjoy the dese4t.
Thank you for trying it!! I hope it’s a hit!
this cake is absolutely one of my favorites!
Wonderful recipe great with sliced bananas under cool whip.
This cake has been a huge hit anywhere I take it!! It’s so smooth & creamy & I love the little bit of fudge on top, since I need chocolate!
it looked great until I saw the margarine and cool whip. I’m sure butter will substitute fine, but does anyone know if you can use whipped cream instead of the fake stuff?
You sure could 🙂
The best of cream puffs but in a 9×13 pan. Easy to put together with all the yuminess of cream puffs. This is a favorite dessert in the summertime!
I make all these. My family loves them. Now my grandchildren. Thank you
That’s awesome! I am glad it is a hit! Thank you!
On the cream puff cake recipe
Onestick of margarine, is that 1/2 cup or 1 cup stick
One stick equals 1/2 cup 🙂
This cream puff cake was absolutely delicious. So easy to make and so easy to eat. I made this as a test cake to take to work in the next few weeks. By myself I ate half of It in two days. It is so….light and refreshing. Thanks for this amazing recipe.
Love hearing that!! It’s a great recipe to share! Thanks!
I tried making this cake and it turned out terrible! the pastry puffed up in all the wrong places! could it be because I used a glass pan? I have made the cream puffs before and they were perfect.
Oh, no! I am sorry it did. I am not sure why it did that?? I wish I knew! I appreciate you giving it a try though 🙂
Hey there! Are the nutrition facts for the whole cake? Or how many servings are in the entire thing? Thanks!
Luv your recipes.
Awe, thank you so much 🙂
Hi Kristin in cream puff cake recipe you say a stick of butter how much in weight as in Australia we don’t have sticks butter . Also pudding mix you say large box how much does it weigh and lastly what is cool whip is it cream with something added we have cream whip here and it’s already mixed in a aerospace type container that you press missed to use it.
No problem at all! One stick of butter is half cup. The larger box of pudding is 5.9 ounces. And, lastly, cool whip is whipped cream, so you could use whatever you use as whipped cream. You could also make it from scratch. I would just google the recipe 🙂 Hope that all helps!! And, hope you try it & like it!
My family and friends love my cream puffs I’m just want to see what else I can do with the shell part of it and this sound awesome I will have try it thanks
If they love cream puffs, then they will like this 🙂 I hope you try it & they love it!!
I’ve made similar crust for a Danish Puff recipe I make, but I use butter not margarine. I assume that would be fine for this recipe also.
Sorry, I missed the other comments about using butter. I’m going to make this for my daughter’s birthday. It looks super yummy.
NO worries 🙂 I hope she likes it!!
Can butter be used instead of margarine?
Yes 🙂 Hope you try it & like it!!
What happens if you use real butter?
Yes, of course 🙂 Enjoy!
I love all y’all recipes there are so delicious
Awe, thank you so much!! I am so glad you do 🙂
Can’t wait to try your recipes!
Awe, thank you!! I can’t wait for you to try them!!
Thank you for this quick and wonderful addition to my arsenal of treats !!!
LOL..you are so welcome!! Glad I could help 😉
I am interested in recipes for diet reasons. Your recipes look so darn good.
Awe, thank you so much! Let me know what you think of ones you try!
I love your recipes, Would like to see more.
Thank you so much. I hope you keep stopping by!!
Look forward to trying cream puff cake. So excited that it’s not a Graham cracker crust. The pastry crust must be awesome. Genius. Thanks.
Jeanne
It is my favorite!!! I hope you like it!! It’s our go-to cake!
This is the best cake ever! Not to sweet and not heavy. It’s divine.
I did substitute whip cream for the cool whip it was awesome!
Glad you think so!! It’s one of our go-to’s!! Thank you!
Oh my goodness!!! You share the most amazing recipes!! Thank you so much!
You are so nice! Thank you so much for saying that!
I made this cream puff cake recipe according to the recipe. Both times I refrigerated the cake. The next day when I served the cake the cool whip and pudding were not solid. The pudding and cool whip became a liquid and not a solid cake. I was wondering if the cake should have been frozened, since it was like it had thawed out and not firm at all like the video showed. What did I do wrong? Thanks for your assistance.
I’m not really sure what happened. It doesn’t turn solid, but stays the consistency of pudding & cool whip. The only thing I can think of is, did you make the pudding, then added 3 cups of milk?
Just wanted to share that I subbed in a gluten free flour blend (cup for cup) into the cream puff cake and it turned out perfectly! It was a hit! I’m sure it’s going to be requested for many birthdays to come!
Thank you for sharing! Hopefully, that will help some 🙂 Glad you liked it!
Your cream puff cake is delicous. I have always made cream puffs, now I only make your cake. Half the time and it is delicous and looks beautiful. Thanks for sharing
You are so welcome!!! I’m so glad you like it! It’s one of my favs!
I found alot of great!! Recipes that I will be enjoying this holiday! I cannot wait
Awsome site…????
Thanks so much!! You are too nice! Let me know what you think of the ones you try!
Hello
I wanted to make your Cream Puff Cake which looks delicious, but as I live in Spain we don’t have 1 box instant vanilla or white chocolate pudding (large box) or the cool whip… Do you know if I could substitute these with cream of something else?
Thank you very much and kind regards,
Rosemary.
I have not tried substituting something else . You could make a homemade pudding & whipped topping? Google is the best 🙂 Let me know if you try it!
I don’t use margarine, can I substitute butter?
Of course 🙂 Hope you like it!! Thank you!
I have made cream puffs many times and Danish Puff that uses the same crust and it is delicious. Time to try the cake now. Thanks for sharing!
I have never liked instant pudding, could this be made with cooked pudding?
Sounds so yummy!
Oh my goodness, just what a fat man on a diet needs, cream puff cake. I’m gonna enjoy every bite.
LOL!!! You are too funny!! Enjoy every bite 🙂 Thank you!
How Many ounces is the large box of pudding , recipie sounds amazing
The large is around 5 ounces. We love this recipe! Let me know what you think! Thank you!!
Fabulous recipe! I used whole Graham crackers for the bottom crust instead. Yummy!
That would be yum!! Thanks so much for trying it! I’m glad you liked it!
The cream puff cake, do you use plain or self rising flour. Sounds so good. Thanks
Do you let
I just use regular flour 🙂 Enjoy!! Thank you!
Self rising flour or non?
Just regular all purpose flour 🙂 Good luck!
at sad print, but dont print. i love this recipes
It should print. You may need to check your settings on your computer/laptop. Let me know if you still have problems!
I made this and it is amazing!.. My puffy crust was way puffier than yours.. But it was Delicious.
Haha..that’s ok 🙂 I’m so glad you liked it!! Thank you!
Two questions: Must you use margarine or is butter okay? Also, have you used real whipped cream instead of CoolWhip? I don’t like using all of those chemicals.
You could do butter or margarine and real whipped cream will work, too 🙂 Hope those help and I hope you like it!!
Im doing it right now. Lets see????????????????
Let me know what you think!! Thanks!
Silly question but I don’t want to mess this up, can I sub butter for the margarine???
Yes 🙂 Let me know what you think!! Thank you and enjoy!
Has anyone made fresh whip cream instead of cool whip?
It can definitely be substituted for the cool whip! 🙂 Hope you’ll give it a try!
Make it look extra fancy, drizzle the hershey syrup side to side…start on the left go right and keep going on the whole cake. So now you have lines of chocolate across the cake. Now take a knife and start at the top and draw it down, then up, down and up…and you will be amazed how it looks. I hope I explained how easy it is.
Thanks for sharing that tip!! I’ll have to do that next time 🙂
What is a stick of butter equivalent to, and what is 1c? This cream puff cake looks amazing, can`t wait to try it.
A stick of butter is equal to 1/2 cup and 1c is 1 cup 🙂 I’d love to know what you think! Thank you!
Hi there!
“Cream Puff Cake”
Can the butter (or butter flavor Crisco) be substituted for the margarine in the cream puff layer?
It seriously looks amazing. Cream puffs are my favorite.
I have used butter and margarine and they both work, but I would stay away from the crisco. It would change the recipe for sure. Good luck and hope you like it, as much as we do 🙂
I am going to try your cream puff cake, it looks so good!
Yay!! I hope you like it! Let me know what you think 🙂 Thank you!!
I make the cream puff cake all the time. But I use instant pistachio pudding instead of vanilla or chocolate. Everyone loves it.
My hubby loves pistachio, too!! Thanks so much for letting me know!!
Would like to have sugar and fat stats for your desserts as my husband is diabetic and has kidney issues so we must carefully scrutinize his sugar and fat intake. EF
Is it 18 oz of cream cheese/cool whip or 1 – 8 oz pkg/carton? These items are typically packaged in 8 oz sizes.
Made the cream puff cake for card night and it was a hit. Fabukous
Happy it was a hit!! This is one of our favorite recipes!!! Thanks for letting me know!
Enjoy your recipes and posts very much !
I followed the crust recipe exactly and spread it only on the bottom of the pan. The sides “grew” up and out of the pan more than 3″. What’s up with this?
Hi Susan! The sides are suppose to go up the sides so it creates a big type bowl for the cream to go in. 😉
I have tried multiple times to print the Creme Puff Cake recipe…get it displayed on the screen, click on print and nothing happens. Why do you make it so difficult to print your recipes? The last one I got to print took five different clicks before getting to a printable screen.
Carl B.
All you have to do is click on the Printer icon on the top right of the recipe and it takes you to a printable version. From there, press CTRL P and you should be able to print it. 🙂
I made the cream puff cake two nights ago for out annual pie and cake social and it was a hit si thanks so much for sharing your oh so delicious recipe !!!!
I don’t know if you will check this Blog or not Before Tomorrow Which is Thanksgiving So Thanks For Sharing This Oh So Delicious Recipe and God Bless You & Your Whole Family & Happy Thanksgiving 🙂
Can 1 stick of butter be used instead of margarine in your recipe?
I made the inside out cream puff cake with one small adjustment. I used sheets of frozen puff pastry (because I’m lazy!). My husband said he’ll be happy to take this dessert off my hands anytime I care to make.
Thanks for the shortcut inspiration.
Hi Maureen! Can’t believe I’ve never thought to use the Frozen Puff Pastry – that’s genius!!! I will have to try that next time. I’m sure it tastes just as great. 🙂
If you try the puff pastry please let us know how many you used. Thank you
I will definitely let you know. Thanks Maureen!
Can you freeze this cake?
Darn spell check I wanted to say creating not creating.
Wont let me say creampuff
I love baking and anything creating or chocolate goes over well with my gang. Thanks for your posts.
This recipe is great. It’s a light but delicious
combination. I would make it again and
have shared it with a friend. Thanks.
So glad you liked it, Janet. It’s the dessert I requested from mom each year for my birthday. It’s so good!!
Oh my gosh!!!!! Your recipes are so amazing. Want to try them all. Tryed to pin you but not successful. Hope I can find your site again. Many thanks, Peggy
I did not like the way the crust turned out..mine puffed up the sides. Decided to make a graham cracker crust instead. Also you should beat the cream cheese first, otherwise you cannot get out the lumps! Next time I will do that and blend pudding and milk together and then add cream cheese. I know mine won’t be like a cream puff exactly, but here’s hoping it will taste okay…serving it to a women’s golf league!
MY FAVORITE CREAM PUFF IS WITH COCONUT CREAM !
This turned out delicious…but the crust rose very high and freaked me out. To me the egg taste was very apparent. I wonder if you leave out one egg if would help or ruin it. The cream filling was so delicious it did cover the egginess, but I did notice it. Everyone elsevtjughtbitceas amazing. I’m gonna make it again, but tweak a little… Thank you for sharing it.
I made this Cream Puff cake today for my Family/Friends @ a Game night I hosted. I couldn’t have been happier with the results. This recipe is amazing! It came out just as the picture indicated it would. Everyone loved it, the crust was perfect and the filling was the perfect sweetness. If the directions are well followed, everyone will be happy with the results. I also loved how pretty it was. I will make again, and again!
Thank you so much for taking the time to stop by! It really is my favorite cake ever! SO glad it turned out and that everyone loved it. Have a great day! 😀
CANT WAIT TO TRY THESE THINGS !!
My filling was really runny. I followed your directions exactly so I don’t know what went wrong. Not too fond on the cake part, tastes like egg and flour will make sure to add sugar and vanilla next time.
Just tried this recipe and the crust rose up really high in just the middle. I’m not sure what the problem is.
MMMMmmmmmmmm!!!! Cream puffs are like one of my top 5 favorite foods. I am definitely going to be making this….like next week. Thanks!
This is a great recipe! My cream cheese didn’t thaw long enough and it was all crumbly 🙁 🙁 but still delicious!
If it doesn’t have enough time to thaw, you could put it in THE microwaVe for about 30-45 seconds, or until thawed. (Depending on the brand of your microwave)
I was wondering if you have to make the pudding first then mix with the milk and cream cheese or just put the pudding package in along with the milk and cream cheese? Looks so good. I can’t wait to make this
for the cheese n cool whip, are they 18 oz or one 8 oz???
This is a favorite at our house too…we call it Eclair Cake~ either way, it’s YUMMY!!!
Yes, it is!! Definitely my favorite! Thanks for stopping by! 😀
I make cream puffs all the time I add 1 stick of butter what’s the difference for adding margarine
Nothing really. I use both 🙂 Whatever I have on hand. It’s just a non-dairy substitute for butter.
I wonder if I let it cook too long/not long enough….the pastry was chewy and tasted like eggs….The filling was delish. Do you know what I could have done wrong?
this looks amazing!
I am from Canada and I wanted to get clarification on the exact measurement for the margarine.
We have margarine in tubs.
Thanks so much!
Holy cow! This is truly one of the best desserts I have ever made! It was just awesome and everyone loved it. Only one difference, I didn’t have margarine so I used butter. Making again this weekend for my in-laws!
Thank you for posting, I’m southern and we don’t believe in margarine ???? I sure was hoping I could use butter instead without messing it up!!
I made the cake and somehow there was little lumps in thE batter what did i do wrong?
It just might have not gotten mixed enough, that’s ok 🙂 Hope it still tasted ok!
Wow!
This cake looks delicious. Can’t wait to try it. Can butter be substituted for the margarine?
This is one of the best deserts I’ve ever made! It was to die for! I actually only had 2 cups of milk (which I only discovered halfway through making it), but I did have vanilla yogurt. So, I took a chance and used the yogurt to make up the missing 3rd cup of milk. That is the best mistake I’ve ever made! It was so delicious! Thanks for the recipe!
SOOO glad you liked it, Whitney!! It is seriously the dessert I ask for each year on my birthday! It’s so yummy and I’m glad you agree. 🙂
This looks so beautiful and good. Thursday Food Fest is open and I’d love if you could link this up! Thanks, Sarah
This is interesting because the crust is precisely the ingredients of my German pancake recipe. It’s put together differently but cooking up the same way. Thirty minutes is much too long in my oven, so start to watch it at about 20. I’m anxious to taste it once it’s done. I’m taking it to lunch with my girlfriends tomorrow.
Was this good???
This looks amazing!! Can’t wait to try it!
Let me know if you do. It is seriously my FAV! I ask for it for my birthday every year. 🙂
Made it for family reunioun this past weekend….A BIG HIiT!! Thanks for sharing and God bless!
I would like to know what kind of flour you used in the cream puff cake. It looks really good and would love to try it . Thanks
Hi I like to try to make this creampuff cake but it says bake 400° is that right ?
Yes, the crust 🙂
Hello! Just stopping back by to let you know that your recipe was #3 on last week's Sweet Indulgences Sunday. Hope you'll stop by this week and share a recipe.http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-15.html
I've always wanted to make a cream puff cake and have never done it. But, this one looks delicious so I'm inspired. I love chilled desserts in the summer. I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-14.html
Someone at my work made a cake like this before for a work party. I loved it and never knew how they made it. Now I know and I will have to try your recipe.
That cake looks sooooo delicious! And that video made me bawl!
This recipe sounds awesome!! Bookmarking this one, for sure! 🙂 Thanks for sharing!! When I try it, I'll send ya the link to the post! Talk soon!Jade @ Sweet Baby {Mason} James
My mom used to make a cake like that… oh yum!
Those look insanely delicious!
Watermelon slices on a stick – genius! Thanks for sharing!
Oh my gosh! This looks so good! I HAVE to pin this! yum!
That cream puff cake looks amazing. Seriously. It combines pretty much all of my favorite dessert ingredients ever!! I'd love for you to come by and link up to my Sweet Treats Thursday! Hope to see you there :)Ashtonwww.somethingswanky.com{Sweet Treats Thursday}
I can't stop drooling over your cake! No seriously….I can't! 🙂
Love the cream puff cake! I would love it if you came over to Cast Party Wednesday and shared some of your recipes with us.Thanks,I hope to see you there!
My Chou paste sucked. It did not rise and was tough. The only thing I did wrong was not to cool it before I put the eggs in one at a time.
my rose but way high in places…….I cooled only slightly.
Oh wow, this cake looks seriously awesome. It's a must try for me!Pinned it on pinterest, too. :)Cheers,Tracy Screaming Sardine
I've been dying to try a cream puff cake like that! I must make it! Thanks for sharing.
Wow! That is an amazing and very touching video! Thank you for sharing! I am also hungry looking at those delicious pictures 🙂
you suck…watching that video make me cry this morning! thank for sharing! You totally don't suck! 🙂
Did you use the larger pudding mix box? There’s like a 3.4 ounce, then there is one bigger. It’s the bigger & that would make a difference. I hope you will try it again 🙂
This is the mistake I made 🙁 I used the small box of pudding.
I intended to rate the recipe 4 starts….sorry!
I just keep mixing until I do. Sometimes, it may take longer than other times, but they will come out 🙂