Cream Puff Cake


  • 1 cup water
  • 1/2 cup (one stick) butter
  • 1 cup flour
  • 4 eggs
  • 1 block (8 ounces) cream cheese, softened
  • 2-3/4 cups milk
  • 3 packages (3.4 ounces each) vanilla pudding mix
  • 1 container (8 ounces) whipped topping, thawed


  1. Preheat oven to 400 degrees and grease a 9-by-13-inch baking dish with butter.
  2. In a medium saucepan, bring water and butter to a boil.
  3. Add the flour all at once and stir until a smooth ball forms, and continue mixing until smooth and shiny.
  4. Remove the mixture from heat and let stand for 5 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Transfer dough to the prepared baking dish and spread evenly over the bottom.
  7. Bake for 25 minutes or until puffed and golden brown.
  8. Remove from oven and allow the crust to cool completely.
  9. In a large bowl, beat the cream cheese, milk and pudding mixes until smooth.
  10. Spread over the cooled crust and refrigerate for at least 30 minutes.
  11. Spread whipped topping over pudding mixture.
  12. Return to the refrigerator and chill until ready to serve.

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