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. 🙂
You can make cream puff cake 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.
CREAM PUFF CAKE RECIPE
The BEST Cream Puff Cake ever!! A cake version of the popular cream puff, it has a puffy crust, pudding and whipped cream layers and often drizzled in chocolate.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 307 kcal
INGREDIENTS
1 stick margarine
1 cup water
1 cup flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
8 oz cream cheese softened
8 oz whipped cream
chocolate syrup
INSTRUCTIONS
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ????
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.