Cream Puff Cake
Happy Monday, friends. I couldn't think of a better way to kick off the week than with this Cream Puff Cake. I have wanted to share this recipe with you for quite some time, so I'm thrilled to finally post it on IBC. (It would be excellent to serve for Easter should you need a new or different dessert recipe.)
This cake goes back almost 20 years. I first tasted it when I worked as a waiter at a little cafe in my hometown. The cake was one of my favorite menu items. It's light and simple to make, but don't let that fool you. It's oh-so-good! I probably haven't had a piece of this cake in 15 years, so I was extremely excited to whip it up.
If you've ever had a cream puff, this recipe certainly lives up to its name. It is loaded with filling. (No complaints here!) And the crust of the cake is light, yet rich and chewy. - I know that may not be the best way to describe a crust, but I mean chewy in the best possible way.
The crust bakes up similar to a Dutch baby (German) pancake. It will puff up and rise at the sides. That is what you want.
The filling is a combination of vanilla pudding and cream cheese, and the cake is topped with Cool Whip. Although normally I would suggest homemade whipped cream, Cool Whip is the way to go with this dessert. That's how they made it 20 years ago, so that's what I know and love.
Once you've assembled everything, just pop the cake into the fridge and you're good to go. What I also love about this recipe is that you can make it one or even two days in advance, and it will taste just as good.
The combination of flavors is yummy, and the crust is killer. I am partial to the corner and edge pieces, but any slice is delicious.
You could certainly dress this up with fruit or a drizzle of chocolate, however, I think it's perfect as is. Since it's served cold, it makes a great option for spring and summer. No matter when or how you serve it, enjoy!
And simple to make as well. You've got this one. Give it a try, and let me know what you think. As always, happy baking!
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