Inside Out Cream Puff Cake Recipe


Inside Out Cream Puff Cake Recipe

Decadent and creamy, this easy cake dessert recipe hits all the right notes!

Inside Out Cream Puff Cake Recipe
Inside Out Cream Puff Cake Recipe

Everyone knows that the best part about a cream puff is its fluffy filling. Inside-Out Cream Puff Cake is a super easy cake recipe that prominently features the creamy filling. In fact, the cake may be more cream puff filling than cake, which is definitely not a complaint. Just prepare the cakey crust and then pour in the Cool Whip mixture. Then, simply drizzle the dessert with chocolate syrup and dig in. You won't be able to get enough of this delicious dessert! You'll discover this cream puff cake is perfect for any occasion, including birthdays, get-togethers with friends, and special dinners with the family.

If you're a fan of Cool Whip, you will find this easy cake recipe simply irresitible to make. It is the perfect dessert recipe to serve when you need something classy. You'll never look at cream puffs the same way again once you shift your perspective.

This recipe requires a few steps, 3 separate recipes, and timing. But by planning your work carefully, this is a spectacular cake. The pudding can be made 1 day ahead and the chocolate sauce up to 3 days ahead, but the dough should be made the day you intend to make and serve the cake. After assembly, the cake should chill for at least 1 hour before serving, but it is best served the day it is assembled. To make the dessert even more special, serve with sliced fresh fruit on the side.


Cooking Vessel Size9 x 13-inch Baking Dish


Make Ahead RecipeYes

Kid FriendlyYes


  • For the Eclair Dough
  • 1 cup water
  • 1 stick butter
  • 1 cup all purpose flour
  • Pinch of salt
  • 1 cup eggs (about 4 large eggs)
  • For the Filling
  • 1 (3.4-ounce) package French Vanilla instant pudding mix, plus ingredients called for on the pudding package
  • 1 (8-ounce) container whipped topping
  • For the Chocolate Sauce Topping
  • 3/4 cup milk
  • 1/4 cup butter at room temperature
  • Pinch of salt
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla


For the Eclair Dough

  1. Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.

  2. After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.

  3. Spread the dough into a greased 9 x 13-inch baking dish, pushing it into the corners and up to the sides.

  4. Preheat oven to 425 degrees F and bake for 15-18 minutes. It should no longer look wet and should look lightly golden brown.

  5. Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.


  1. Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.

  2. After the base has cooled completely, spoon prepared pudding into the center, smoothing evenly and pushing to the edges. Top with the whipped topping, again smoothing evenly and swirling in a decorative pattern. Drizzle with about 1/3 cup of the chocolate sauce. Cover cake lightly with plastic wrap and chill for 1 hour before serving.

Chocolate Sauce Topping

  1. In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.

  2. The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.

  3. Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.

Cool Whip desserts are the best, but they're even better when they're made with homemade Cool Whip! Watch this video to learn how to make your very own:

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What a great idea! This puts me in mind of summer picnics, which reminds me it's still winter, which is sad, but it's okay...I'll make this, and then I'll be happy again. :)

Cream puffs remind me of going to the Wisconsin State Fair as a child. This recipe is definitely a unique take on the cream puff and I can't wait to give it a try!

Glad to hear that it turned out so well... and good tip about the cooked pudding! It looks like such a pretty dessert.

I made this dessert last night for a ladies dinner, the comments ranged from fantastic to best dessert ever eaten. This is a super simple recipe and it is delicious everyone wants the recipe

I have decided to use the cooked pudding. I let it cool slightly, using the Saran Wrap method of preventing the film on top. Worth the extra little bit of effort!


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