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Cream Puff Cake

A light, nostalgic dessert combining a choux-like cake with creamy pudding filling, easy to make and impressive for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake base
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs Beat in one at a time.
For the filling
  • 1 cup vanilla pudding mix Use instant pudding for speed.
  • 2 cups milk Mix with pudding until thickened.
  • 1 container whipped topping Fold into the pudding mixture.
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a saucepan, combine water and butter; bring to a boil.
  3. Add flour all at once and stir until a ball forms.
  4. Remove from heat and let cool slightly.
  5. Beat in eggs one at a time until smooth.
  6. Spread the mixture into a greased 9x13 inch pan.
  7. Bake for 30-35 minutes or until golden brown.
Filling the cake
  1. In another bowl, mix pudding mix and milk until thickened.
  2. Fold in whipped topping.
  3. Once the cake is cool, cut it in half and fill it with the pudding mixture.
  4. Replace the top half, dust with powdered sugar, and serve.

Notes

Chill for at least 1 hour before serving for best texture. Cut into squares with a serrated knife for clean slices. Refrigerate covered for up to 3-4 days.