cream puff cake

cream puff cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup water

  • ½

    cup butter, cubed

  • 1

    cup all-purpose flour

  • 4



  • 1

    package (8 ounces) cream cheese, softened

  • 2-½

    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. Nutrition 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


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