Cream Puff Cake

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This Cream Puff Cake has to be one of my most favorite recipes! It has been a hit with everyone who has tried it – even my dad who seriously complains about every meal and treat (my poor mom). It is really easy to make and doesn’t take much preparation time at all. It’s a great light dessert for summer parties and potluck dinners.

Cream Puff Cake

Cream Puff Cake Recipe:

5.0 from 2 reviews
Cream Puff Cake
Anyone in my family who has tried this cake loves it - even my dad who never seems to like anything! 🙂
  • 1 cup boiling water
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • 2 packages instant vanilla pudding
  • 2½ cups milk
  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz) Cool Whip
  • 1 jar squeezable chocolate fudge syrup
  • ½ cup silvered almonds (optional)
  1. Combine water and butter in a saucepan and bring to a boil.
  2. Add flour and remove from burner.
  3. Mix together well.
  4. Add eggs (one at a time - very important), beating well after each is added.
  5. Spread evenly in an ungreased 9 x 13 baking dish.
  6. Bake at 400 F for 25-30 minutes.
  7. Remove from oven and press center of cake down with a large spoon to deflate cake, leaving high edges. Cool.
  8. Blend cream cheese until smooth. Add dry pudding mix and milk. Beat until creamy.
  9. Spread into cooled cake shell.
  10. Top with Cool Whip. Drizzle chocolate syrup over top of Cool Whip. Garnish with almonds.
  11. Chill 2 hours before serving.

Cream Puff Cake

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