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Cream Puff Cake

 Cream Puff Cake
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
15 ServingsPrep: 25 min. Bake: 25 min. + chilling

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup King Arthur Unbleached 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

  • Preheat oven to 400°. 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 heat; let stand 5 minutes. Add 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 22-26 minutes
  • or until puffed and golden brown. Cool completely on a wire rack.
  • For filling, in a large bowl, beat cream cheese, milk and pudding
  • mixes until smooth. Spread over crust; refrigerate 20 minutes.
  • Spread with whipped topping. Chill until serving. Yield: 15
  • servings.

2 of 2

Cream Puff Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.