Eclair Cake

"The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks."
photo by MelT5789 photo by MelT5789
photo by MelT5789
photo by J-Lynn photo by J-Lynn
photo by J-Lynn photo by J-Lynn
Ready In:




  • CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
  • Spread in a greased 9 x 13 pan.
  • Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
  • Let cool.
  • FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
  • Pour mixture over cooled crust.
  • Spread whipped topping on top.
  • Drizzle with chocolate syrup.
  • Refridgerate at least one hour.

Questions & Replies

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  1. Sammie N.
    Do i make the pudding and add that to the mix or do i just add pudding mix straight out of the box
  2. Audrey B.
    As soon as I saw Vanilla pudding, it "turned me off" I like REAL Custard !
  3. Audrey B.
    The recipe calls for Whipped Topping, is Cool Whip alright to use?
  4. Valerie M.
    How long will this stay in the fridge without getting soggy. Want to make it on a Tuesday night for Wednesday morning.


  1. sandradoran
    I added the two tablespoons sugar 1 teaspoon of vanilla to the crust. Makes it so much better. The filling I only used 2 1/2 cups milk makes it serve so much easier. The real xtra special touch was a can of chocolate frosting that I melted until it poured and topped cool whip with that. Yummmmmmm tastes exactly like an eclair with this touch!
  2. AmandaB
    Delicious!! I made a few changes as I've had this dessert before when a friend made it and decided to add 2 tbsp of sugar to the crust while mixing and instead of 1/2 tsp of vanilla I did a whole teaspoon. I find this dessert is even better the next day. Next time I make it I'm going to make my fresh whipped cream per my family's request but it's seriously one of our favorite desserts :)
  3. Cheesehead
    We used to make a dessert like this where I worked except it made 96 servings! Thank you for breaking it down! When it comes out it is all puffed up and uneven and you think it's ugly, but the filling and whipped topping covers it up! My dad loves this recipe as he love eclairs and this saves so much work! Thank you for posting it!
  4. c-k-c
    So easy, very light and delicious!
  5. sewilsonj
    This was super easy, everyone loved it, will make it again. Be sure to grease pan well, I greased mine and it still stuck in a non stick pan. May do better on a non stick pan. I did my chocolate a bit different, using the following recipe posted by Chef carolinafan: 1 package Choco-bake (unsweetened liquid chocolate) 2 teaspoons white Karo 2 teaspoons vanilla 3 tablespoons soft margarine 1 1/2 cups powdered sugar 3 tablespoons milk


  1. MelT5789
    I used cheesecake flavored pudding and hot fudge instead of chocolate syrup...the entire pan was GONE in less than a day. My dad LOVED it!!!


I love to cook, and love to read different recipes. A new cookbook will make me smile. I live in the country, and work full time at a busy hospital in Oakland County Michigan. I love my job in the Operating Room. I was an "at home" mom for years, and graduated from Nursing School when I was 38. Hardest thing I ever did. I love "Cooking Light" magazine and their yearly cookbook. I enjoy working outside on my 8 acres when the weather is nice in Michigan! I am also a new knitter. It makes me sit and relax, as I am on the go quite a bit.
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