Moon Cake Recipe -
Moon Cake Recipe
  • READY IN hrs

Moon Cake

Recipe by  

"I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve, and by far my favorite! Drizzle with chocolate syrup and use a knife to make a design."

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Ingredients Edit and Save

Original recipe makes 1 10x15 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  1. Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
  2. In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
  3. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
  4. In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2004

Hi, I got this recipe from my best friend and it is one of my favourites. It is basically a big eclair, or an eclair casserole. I had lost my recipe and looked on All-Recipes and was surprised to find it, but even more surprising was that it didn't get a ton of five star ratings! I use French vanilla instant pudding mix. Make sure the cream cheese is soft before you try to mix with the pudding. I make the pudding and beat the cream cheese separate then add a little cheese to the pudding at a time to make sure it doesn't get lumpy. It is so yummy when done right. Thanks for the recipe again. S.F.

Most Helpful Critical Review
Sep 07, 2010

Was tasteless


62 Ratings

Aug 08, 2010

Absolutely spectacular. The crust is basically a cream puff pastry recipe. To save work with this, just get the Pepperidge Farm Puff Pastry Sheets, place one in the bottom of the pan and bake according to directions. It's perfect and doesn't get soggy. As others have stated, I have used french vanilla and white chocolate pudding mix. Any flavor that strikes your family's fancy will do. My toddler grandkids dive in and honestly are wearing it by the time they are done! You have got to give it a try. UPDATE: I had friends for dinner and wanted serving dessert as simple as possible. I bought Pepperidge Farm Puff Pastry Cups, baked according to box directions. Filled with the pudding mixture, topped with the whip cream and drizzled the chocolate over all. Absolutely beautiful presentation.

Dec 16, 2007

I wish I could give it more stars! Made for a dinner party last night and 9 people ate the whole thing. I did add 1 pouch of vanilla sugar to base/choux pastry, used fat free cream cheese and skim milk for pudding mixture, whipped 2 cups of whipping cream with 1 pouch of vanilla sugar for cool whip (I don't like cool whip) and used 1 can of Hersheys chocolate syrup to cover the top, didn't do fancy pattern! Found the pan really slippery and hard to put dough into, next time won't grease, used fingers to smoosh down. Made it last night for church potluck, first dessert to go and everyone wanted the recipe! thanks!

Feb 14, 2006

I followed other reviewers advice and whipped the cr. cheese,then gradually added the milk and finally mixed in the pudding mix which minimized lumps. Made this for a large gathering and everyone enjoyed it. Rich but not overly sweet.

Oct 09, 2003

My mother in law made something similar to this and I forgot to ask her for the recipe so I looked online. This recipe is wonderful! It is so easy to make. My husband loves it, and so do the kids. It was a complete hit. I will make it again and again. -Shannon, Missouri

Mar 04, 2011

This cake is amazing. It's sooo creamy and mouth watering. The problem is, is you don't want to eat just one piece. Whenever this is made for events it is a huge hit! Everyone loves it and asks for the recipe. Here is a tip: When you are making the puffy pastry layer, after you have mixed in the flour, turn off the burner and let it cool for 10-15 minutes; then wisk in the eggs one at a time. If you leave your stove top on it will make it dry and doughy. The texture of the puffy pastry layer will be a thick stretchy liquid. IT SHOULD NOT BE DOUGHY AFTER EGGS ARE ADDED. Pour on very greased cookie sheet and spread with spoon. After baked, it will be poofy and ridges; similar to german pancakes. This recipe is sooooo good!

Oct 27, 2010

I love t h is recipe. I have made it with all different kinds of pudding.. today i think i might try pumpkin pudding for the fall. Last week I made it with the Chocolate fudge pudding and mixed heath bits into the pudding and also topped with them.. Delish!!


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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