Cream Puff Cake
A creamy, dreamy dessert that combines the best parts of classic cream puffs in an easy one-pan cake.
Servings: 12 servings
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Mixing Bowl
- Wooden Spoon
Ingredients
Ingredients
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 boxes (3.9 oz each) instant vanilla pudding mix
- 2 packages (8 ounces each) cream cheese, very soft
- 3 1/2 cups milk
- 8 ounces whipped topping, defrosted
- 1/4 cup chocolate syrup
Instructions
- Preheat your oven to 400°F (204°C). Lightly grease a 9x13-inch baking dish.
- In a medium saucepan, combine the water, salt, and butter. Heat until the butter is melted and the mixture is boiling.
- Add the flour in one go, stirring quickly with a wooden spoon. Continue stirring over medium heat until the mixture pulls away from the sides of the pan and forms a ball.
- Remove from the heat and let cool for 2–3 minutes. Add the eggs, one at a time, mixing well after each addition until the mixture is smooth and glossy.
- Spread the pastry evenly into the prepared baking dish, making sure to cover the bottom and slightly up the sides. Bake for 25–30 minutes, or until the pastry is golden and puffed. Cool completely in the pan.
- In a large bowl, beat the softened cream cheese until fluffy. In a separate bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes).
- Combine the pudding and cream cheese, beating until smooth and lump-free.
- Spread the cream cheese and pudding mixture evenly over the cooled pastry crust.
- Top with the whipped topping, smoothing evenly, and then drizzle with chocolate syrup.
- Refrigerate for at least 1 hour before slicing. Serve chilled and enjoy!
Notes
For best results, ensure cream cheese is very soft to avoid lumps. You can customize the pudding flavor and toppings as desired.