Eclair Cake

"My husband loves this cake. It is often requested as his birthday cake. It's really not a cake per say, but it takes and looks great."
photo by Pismo photo by Pismo
photo by Pismo
photo by RedheadAblaze photo by RedheadAblaze
photo by RedheadAblaze photo by RedheadAblaze
photo by puppitypup photo by puppitypup
photo by puppitypup photo by puppitypup
Ready In:




  • Pour boiling water over margarine, let melt. and add flour.
  • Mix until smooth.
  • Add eggs one at a time, beat after each egg.
  • Pour into greased cookie sheet. Bake at 450 for 20-25 minutes. Cool completely.
  • For filling; slowly mix milk into the cream cheese. Add pudding mix and beat until smooth. The mixture will thicken.
  • When crust is cooled, spread filling on crust, spread Cool Whip on top, and drizzle chocolate syrup on top.

Questions & Replies

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  1. cali~jenn
    love love loved this cake! I am not good at baking and this turned out so-ooooo good! This is a very simple recipe and everyone loved it. I also used a spring form pan and cooked it about 5 minutes longer than called for. The only thing i would recommend maybe would be to freeze right before cutting so it doesnt make a mess. Thanks for the recipe!
  2. Megan E.
    This has become a family favorite. I personally prefer to make a vaitiety of desserts for family gatherings, I am asked every time either side get together to make eclair cake. I've made this many times and I don't recommend using offbrand pudding or cream cheese.
  3. LastEmber
    This looks very elegant and was easy to make, but I was expecting this to be on par with homemade cream puffs. However, I think I have expected too much. The flavor of this is extremely mild, even more mild than plain vanilla pudding made from mix. The most disappointing part to me was that the flavor of the bottom crust was not very distinguishable from the pudding mixture itself. I would recommend halfing the recipe...except for the bottom crust and making it in a 9 x 13" pan instead of a cookie sheet. In conclusion...if you are seeking a "cream puff like" dessert like I was...just make regular cream puffs, with homemade vanilla pudding and no cream cheese and a dollop of whip cream on top. Even though they are more labor intesive the distinct flavors of different parts of the dessert are more satisfying in the long run. If you just are longing for cloudy creamyness...this dessert will suit you perfectly. ***I am editing this review to give it more stars...because several people who ate this dessert when I made it have told me how much they like it. I guess it just goes to show the differences in personal taste.
  4. puppitypup
    LOVED IT! What a treat! I made it in a round springform pan, and it was looked like a fancy gourmet dessert. Plus, it tasted as good as it looked. Made for PAC, please see my rating system as I grade tougher than most.
  5. Pismo
    I made this for my brother-in-law's birthday and everyone loved it! I used a springform pan as another review suggested. I didn't have to increase the cooking time at all. This puffed up a lot in the oven and actually went over the sides of the pan so you may want to watch it and poke any large bubbles with a fork before they get too crazy. The sides of the cake actually held up pretty well even using real whip cream. It did start to fall after sitting out for a little while, so I would definitely store it in the fridge with the sides on the springform. This was a very delicious, easy cake to make and I will definitely be making it again!


  1. Megan E.
    I added 1/2 tsp of vanilla extract to the crust mixture


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