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Cream Puff Cake


"Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup."
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servings 216 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

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Read all reviews 378
  1. 457 Ratings

Most helpful positive review

A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will ...

Most helpful critical review

Easy to make. Made the filling the day before. Even though I mixed a little milk into the room temp cream cheese, I still had tiny lumps in the pudding. Took advice of other reviews and made...

Most helpful
Most positive
Least positive

A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will ...

This is incredibly good, I have friends beg me to make it! The only thing I do differently from the recipe is to put a layer of chocolate icing underneath the pudding mixture to make it taste ju...

Is it possible to be in love with a dessert? I saw this recipe and tried to find an excuse to make it. So a work function came up and I whipped it up for that. The dough part may seem intimidat...

Great recipe I made it using two 9" pie plates and cooked the pastry for 20 minutes. The second one we froze and ate later it was just as good as the first!

This recipe was absolutely amazing, although we liked the corner pieces best (the middle pieces can be a little sloppy, and it's tastiest to have a little of everything in each bite!), so I'd re...

Mmm, mmm. Like a lot of other reviewers, I added a layer of chocolate at the bottom (the icing from the Eclairs II recipe--I do NOT recommend canned frosting). Next time, I may just melt some ch...

This cake was fabulous!! My mom made our family's favorite cake and I made this one. For the first time ever... the non-favorite was eaten!! In my family that is a true testament for greatnes...

I made this for Christmas and everyone loved it. I divided the recipe into 2 pie plates and also added the chocolate frosting over the shell before adding the filling. The cream puff paste is ...

This was delicious. I was amazed that this actually tasted like a cream puff. I used 2% milk and french vanilla pudding. The cake was served to a group of friends and they all seemed to enjoy...