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Cream Puff Cake Recipe

Cream Puff Cake Recipe photo by Taste of Home

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With its light, golden crust and yummy filling, this creamy cake is a definite crowd-pleaser. Everyone will ask for seconds. —Kim Wallace, Dennison, Ohio

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Cream Puff Cake Recipe

Prep: 25 min. Bake: 25 min. + chilling

Yield: 15 Servings

25 25 50

Ingredients

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 cups 2% milk
3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.

Nutritional Facts 1 piece equals 288 calories, 16 g fat (11 g saturated fat), 92 mg cholesterol, 397 mg sodium, 30 g carbohydrate, trace fiber, 5 g protein.

Originally published as Cream Puff Cake in Taste of Home August/September 2010, p81

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Puff Cake

Cream Puff Cake

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Reviewed on Dec. 04, 2010 by monti57

I made this for my last party - What a hit! I did not use whipped topping, I added whipped cream on top if desired. A little shaved chocolate really dresses it up.

Reviewed on Nov. 15, 2010 by loveavon4

Perfect

Reviewed on Nov. 15, 2010 by Lori Burns

I could NOT make a ball form out of the dough. What am I doing wrong?? It doesn't seem that 1 cup of flour is enough with 1 cup of water and 1/2 cup butter. I brought it just to a boil added the 1 cup of flour and stirred and stirred and no dough formed. I added more flour ...still no ball...then it seemed to darken up like it was scorched(and smelled scorched). What do I do?

Reviewed on Nov. 05, 2010 by katiet1982

AWESOME! Everyone loves this...I used cook & serve pudding and ended up with too much like one of the previous posts mentions so next time I just won't pour it all in, but I think it made the cream cheese melt better when stirring it into the hot pudding. This is definately a keeper!

Reviewed on Nov. 04, 2010 by LISA - GRAND ISLAND

EASY AND DELICIOUS!

Reviewed on Oct. 01, 2010 by cafada

I am getting ready to make this for the third time since I got my magazine. It is so easy to make and like eating air. I just love it.

Reviewed on Sep. 21, 2010 by BetsyAnnMarie

I've been making this dessert for over 30 years, but I have never greased the pan before I add the pastry dough. I also drizzle chocolate syrup over the top before serving.

Reviewed on Sep. 20, 2010 by pabonniegriffin

Very good! Wouldn't need the cream cheese in the filling if trying to cut down the calories.

Reviewed on Sep. 14, 2010 by durchaneks

LOVE this. And so does everyone that has eaten it.

Reviewed on Aug. 29, 2010 by pamgrabowski

My family loved this dessert! It tasted best after being chilled over night, and still tasted good when they ate the last piece 3 days later!

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