This moon cake is made in the United States. I learned how to make this easy-to-follow but delectable recipe from Elaine, a woman I work with. This is just one of the many sweets that are served in the country club kitchen where I work. By far, this is my favorite! Apply chocolate syrup and cut a pattern with a knife.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 35 |
| Yield: | 1 10×15-inch cake |
Ingredients
- 1 cup water
- ½ cup margarine
- 1 cup all-purpose flour
- 4 eggs
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 3 cups milk
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- ¼ cup chocolate syrup
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10×15-inch jelly roll pan.
- In a large saucepan, bring water and margarine to a boil. Remove from heat; mix in flour with an electric mixer. Add eggs, one at a time, beating well after each addition; spread cake batter evenly in the prepared pan.
- Bake in the preheated oven for 20 to 25 minutes. Set aside to cool completely.
- In a large bowl, combine pudding mix, milk, and cream cheese. Mix with an electric mixer until smooth. Spread evenly over cooled cake crust. Top with whipped topping and drizzle with chocolate syrup. Chill in the refrigerator and serve cold.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 140 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It was so delicious I literally ate it all ate once one time please whoever sees this eat it’s soooooooooooooooooooooooo good.
I’ve been making this for over 35 yrs. It’s my husband’s favorite dessert that I make.
it was so good I loved all of it…. I want to try it again sometime!!
A coworker made this for a potluck and I had to find the recipe to make for my family. It’s so easy and tasty. I did use sugar-free pudding and sugar-free whipped topping and yes there is also a sugar-free chocolate syrup. The results were the same mm-mm tasty & delicious, light and hit the spot. The Kids didnt know it was sugar-free. Being diabetic I’m always looking for delicious recipes to try with sugar-free variations. This one is definitely a keeper and now my go-to Favorite! Thank you
This was fantastic. I made it just like the recipe. It was basically a big eclair. So good!
Absolutely amazing and very very tasty. Quite easy to make. Make sure to warm your cream cheese up a little on the counter. And if you keep on mixing it will eventually become smooth.
I use cream cheese pudding and love this recipe. I highly recommend it. Tastes like chocolate eclairs!! The yummyist of any cakes…. I love it… and always want it as my birthday cake! It’s the best cake ever!!!
I’ve been marking this for years and it is always a big hit. I love this for birthdays or just a family get together. Even the best after a hard break up.
I have made this recipe many times and is a favorite!! Have made this with banana cream and real bananas. Also made it with chocolate fudge pudding on the bottom and sliced fresh bananas with banana cream on the top. You can’t mess this up. Use your imagination as it is very versatile and so yummy.!! Next is pistachio/pineapple.??
Really good! My husband even said he thinks he wants this for his birthday cake instead of the traditional ice cream cake. By accident, I bought only one package of pudding mix, so I cut the rest of the “filling” ingredients in half too. It still came out great and everyone at the table agreed that two might have been too much. Next time, I might mix in a couple tablespoons of Kahala to the filling for little extra kick. I made this recipe to go along with a book I read to my daughters, “A Big Mooncake for Little Star” written by Grace Lin. My daughters loved both!
My husband and kids really liked this. He said that he wished the crust was a little crisper but other than that it was great!!
Pretty pretty pretty good. I did has a few other reviewers suggested and put a layer of chocolate on top of the cooked pastry. Melted some chocolate chips (milk chocolate as that is my preference) with a little butter. I didn’t measure but it turned into a perfect “eclair “ chocolate sauce. I also didn’t put the Hershey’s chocolate syrup on top but only because I don’t care for Hershey’s chocolate syrup. The last change that I made was making whipped cream with heavy cream and using that instead of Cool Whip. Again, just what I prefer.
Wasn’t vary good.
This cake was very good. Tasted just like a cream puff!
I just finished this, I cannot wait to try it in the afternoon!
One of the best things I have ever eaten. I have been making this for 40 years and was so happy to see the Recipe on this site. I make it exactly like this. PS. never try to make it with cook type of pudding.
This dessert is awesome…. making it again right now!!
Totally good, easy recipe, the crust puffed out a lot more than I felt like it should have especially since the corners came out of the pan, possibly my fault, but I did follow the directions
amazing
Loved it. Tried it with different flavor of puddings and also with gluten free flour. Put a teaspoon of almond flavoring in the pastry. Yummy and so attractive.
I have made a recipe similar to this many times and it is always a hit! i don’t use cream cheese in the pudding mix and i have tried different flavors of pudding as well, its fun to mix it up!