Eclair Cake

Bring home the bakery and serve this crowd-pleasing Eclair Cake at your next celebration.

Gooseberry Patch JANUARY 2012

  • Yield: Serves 12 to 15


  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • 1 8-oz. pkg. cream cheese, softened
  • 3 cups milk
  • 2 3-oz. pkgs. instant vanilla pudding mix
  • 1 8-oz. container frozen whipped topping, thawed
  • Garnish: chocolate syrup


Combine water and butter in a saucepan; heat until boiling. Whisk in flour until smooth; remove from heat. Pour mixture into a medium bowl; gradually blend in eggs.

Spread in a greased 13"x9" baking pan; bake at 350 degrees for 30 minutes. Remove from oven; press baked crust down lightly and set aside.

With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. Refrigerate until firm.

At serving time, spread with whipped topping; drizzle with chocolate syrup.


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Eclair Cake Recipe