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Jean's Cream Puff Cake

My coworker (Jean!) made this cake for one of our coworkers on her birthday. It was soooo good, we were all begging for the recipe. Jean was kind enough to share, and I couldn't even wait I week. I had to make this thing again.. The cake is EXACTLY like a cream puff - poofy, not sweet, but with a pudding-type filling (on top instead) and whipped cream and chocolate sweet chocolate...

Jean's Cream Puff Cake


  • 8 oz. cream cheese, softened
  • 4 c. milk
  • 3 (3.5 oz) pkgs. instant vanilla pudding
  • Chocolate syrup
  • 1 container Cool Whip


Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.

Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.

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