Cream Puff Cake

This Cream Puff Cake is a family favorite. It’s just like cream puffs but a lot less fussier. This cake is an elegant and decadent treat that I’ve been making for years! Easy, tempting and delicious, you will love this cake. This easy cream puff cake will become a signature dish at family get togethers.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 12 Servings

Calories: 391 kcal per serving

Ingredients

1 cup - All-purpose flour
1 stick - Butter
¼ tsp - Salt
1 cup - Water
4 - eggs
6 ¾ ounces - Instant vanilla pudding
2 ½ cups - Milk
8 ounces - Cream cheese
12 ounces - Whipped topping
Chocolate syrup

Instructions

Preheat oven to 400 degrees.
Bring the water, butter and salt to boil until butter is melted.
Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball.
Add eggs, one at a time, beating thoroughly after each addition until completely smooth.
Spread in an ungreased 10- by 15-inch baking pan.
Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven.
When removed from the oven, prick bubbles with a fork. Let cool.
Use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended.
Spread pudding mixture over the baked and cooled eclair crust.
Spread Cool Whip over pudding mixture.
Drizzle with chocolate syrup.

Nutrition