Can I use half-and-half or skim milk instead of whole milk?

Whole milk gives the creamiest texture, but half-and-half works for richer pudding. Skim makes it lighter but less silky.

What if I can’t find instant pudding?

You can make a pastry cream from scratch, but it’s more hands-on—heat milk, temper eggs, and thicken with cornstarch. Instant pudding is the shortcut that keeps everything reliable.

Is this a yeasted cake?

No—this isn’t a Yeasted Cake Recipes style dessert. The puff comes from steam, not yeast, so no rising time required.

Can I make a lower-sugar version?

Try a sugar-free instant pudding and sugar-free syrup, though flavor will change. That said, this cake is a treat—IMO, savor it for special moments.

One of the Must Try Desserts of Fall - Cream Puff Cake Perfection

Name: Cream Puff Cake Perfection — One of the Must Try Desserts of Fall
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Nonstick cooking spray; 1 cup water; 8 tbsp unsalted butter, sliced; ½ tsp kosher salt; 1 cup plain flour; 4 large eggs; 8 oz softened cream cheese; 3 cups chilled whole milk (split); 2 boxes instant vanilla pudding (3.4 oz each); 8 oz whipped topping, thawed; Chocolate drizzle for topping

Ingredients

Scale

Pastry Base

Nonstick cooking spray
1 cup water
8 tbsp unsalted butter, sliced
½ tsp kosher salt
1 cup plain flour
4 large eggs

Creamy Filling & Finish

8 oz softened cream cheese
3 cups chilled whole milk (split)
2 boxes instant vanilla pudding (3.4 oz each)
8 oz whipped topping, thawed
Chocolate drizzle for topping

Instructions

Create the Puff Crust

Preheat your oven to 400°F (200°C). Lightly spray only the base of a 9×13 baking dish, keeping the sides untouched.

Combine the water, butter, and salt in a saucepan over medium-high heat. Stir until the butter melts and the mixture begins to bubble. Take it off the heat and immediately stir in the flour all at once. Mix briskly until a soft dough forms and pulls away from the sides.

Return the pan to low heat and stir continuously for 3–5 minutes until the dough looks glossy and slightly toasty in aroma. A thin film on the pan is totally normal.

Transfer the warm dough to a mixer and beat on low until it cools slightly and stops steaming. Add the eggs one at a time, mixing well after each addition until the batter becomes silky and smooth.

Spread the mixture evenly in your prepared dish, pushing slightly up the sides. Bake for 20–30 minutes, until puffed and golden. Allow it to cool completely before moving on.

Prepare the Filling

In a clean bowl, whisk the cream cheese with ½ cup of milk until creamy. Pour in the remaining milk along with the vanilla pudding mixes and continue mixing until thick and smooth.

Spoon the pudding layer over the cooled crust, spreading gently. Top with the whipped topping and smooth it out for a cloud-like finish.

Chill in the fridge for at least 1 hour (or up to 4) so everything sets beautifully. Just before serving, drizzle with chocolate in a decorative zigzag and slice into squares.

Notes

Helpful Tips
- Swap idea: Freshly whipped cream works wonders instead of store-bought topping.
- Storage: Keep covered in the fridge and enjoy within 4 days for best texture.