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Cream Puff Pudding Cake

Serving Size: 6 or more servings

This recipe is brought to you by Hilary Morden from Cocoa Bean the Vegetable. For more great recipes like this follow her on Twitter, Facebook and Instagram!

Prep Time: 20 minutes plus 60 minutes to freeze

Cream Puff Cake


  • 1 cup plain chocolate cake, sliced into about 1 cm thick slices
  • 1 box M&M cream puffs, frozen
  • 2 cups prepared chocolate pudding (you can also make your own if preferred)
  • ½ cup whipping cream
  • 1 tbsp orange liqueur, Grand Marnier (optional)
  • 3 tbsp fruit juice of your choice
  • 1/3 cup frozen mixed berries, thawed
  • cocoa powder for dusting if desired


Line a 9 x 5 inch loaf tin with tin foil, and place your chocolate cake slices along the bottom. Place the frozen cream puffs on top and then sprinkle with the berries.

Carefully spoon the chocolate pudding over the berries and cream puffs, until everything is fully covered.

In a large bowl using a hand mixer, mix the cream until soft peaks form. Add the orange liqueur and the fruit juice, and then mix again until firmer peaks form. Carefully spread the cream mixture over the chocolate pudding.

Put the cake in the freezer for at least 60 minutes or until frozen. Dust the top with cocoa powder, then remove the cake from the loaf pan and peel down the aluminium foil. Use a sharp and clean knife to cut the slices. Serve immediately, and keep any leftovers in the freezer.


It’s easier using a spatula instead of a spoon when spreading out the cream, because it won’t mix up the underlying chocolate layer too much.

You can swap the frozen berries for your favourite fruits if you don’t have any on hand.

When serving, rinsing your knife between slices and using a sharp blade will ensure your slices cut cleanly.