Serve up something sweet and simple today like this cream puff cake. So make your dough on a dry day and serve the same day. This dough comes together in minutes and bakes up quickly. It truly is a wonderfully impressive last minute dessert.

And served as a layer cake instead of individual cream puff cake is a spectacular time save. This cream puff cake puts a neat little spin on the traditional cream puff. It has a light, soft, puffy bottom layer.

Then it is topped with a delicious, creamy vanilla pudding layer and all of that is topped off with whipped topping and a little syrup. Also, you can drizzle a bit of chocolate syrup on top or raspberry.


  • 1 stick margarine
  • 1 cup of water
  • 1 cup flour
  • 4 eggs
  • 1 box instant vanilla or white chocolate pudding
  • 3 cups of milk
  • 8 oz cream cheese softened
  • 8 oz whipped cream
  • chocolate syrup


  1. Boil together the margarine and water.
  2. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
  3. Bake at 400 for 30 minutes. Cool completely.
  4. In a large bowl, mix pudding, milk, and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
  5. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving.
  6. Drizzle with chocolate syrup when serving.