Pumpkin Cream Puff Cake
Layers of creamy pudding, cream cheese, pumpkin pie filling and Cool Whip rest on a puffy crust to create a wonderful Pumpkin Cream Puff Cake.
Servings 20 pieces
Calories 167kcal
Ingredients
Crust
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 4 eggs
Filling
- 2 3.9 ounce box instant cheesecake pudding
- 2 1/2 cups milk
- 8 ounces cream cheese softened
- 1 cup pumpkin pie filling
- 2 teaspoons pumpkin spice
Topping
- 8 ounces whipped topping defrosted
- cinnamon
Instructions
Dough
- Preheat oven to 450℉ and lightly coat a 9 x 13" pan with non-stick spray.
- In a saucepan boil water, butter and salt. Remove from heat and pour into a mixing bowl.
- Add flour and cinnamon and beat with a mixer for about 2 minutes or until it forms a ball. Cool dough for 10 minutes.
- Add eggs to dough and beat until thick and smooth. The surface of the dough will have a satin sheen. Cool for 5 minutes.
- Press flat in baking dish and bake for 15 minutes at 450℉.
- Prick with a sharp knife about 10 times in the center that is puffed up to allow air to escape. Reduce heat to 350℉ and bake for another 20 minutes.
- Allow dough to cool for at least 30 minutes before adding filling.
Filling
- Beat softened cream cheese in a mixing bowl.
- Whisk together pudding and milk. Mix well. Add to cream cheese mixture and stir.
- Mix pumpkin spice into pumpkin pie filling and then fold into cream mixture.
- Spread over cooled crust.
Topping
- Top with Cool Whip and chill for at least an hour. Sprinkle cinnamon on top just before serving. Store tightly covered in the refrigerator.
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 164mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1532IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg