Cherry Puff Pastry Cake

Cherry Puff Pastry Cake

This cake can be made a tall 8 inch cake or a medium size 10 inch cake


1 puff pastry package

3 egg whites

1/3 cup sugar

1 1/2 cups walnuts

1 can of cherries

2 packages of cream cheese

2 sticks of butter

2 cups of powdered sugar

2 packages of cool whip

Pastry Pride ready to whip topping for cake shaping and decorating ( can be bought at cash and carry )


Pre heat oven to 375

All the ingredients need to be at room temperature.

Beat egg whites, when the egg whites start to foam slowly add 1/3 cup sugar. Beat for 5-7 min.

If you are making a 8 inch cake . Cut the puff pastry in 4 cubes. Roll one cube paper thin. Place a round plate or a bottom of a cakes baking pan to trim the round shape. If you making a 10 inch just roll out a full puff pastry till it’s paper thin , and cut a 10 inch round shape. Fold in the extras that were trimmed into a ball and roll it out again to make another round shape. Spread meringue onto each puff pastry and sprinkle with walnuts. Bake at 375 for 15 min. Till golden color ( I baked 3 layers at a time..)This portion makes 9; 8 inch layers and 7; 10 inch layers. Repeat the process till you get to your last puff pastry circle. The extras that are left place onto a baking sheet, bake till nice and crispy to use layer for cake decorating.

Cream :

Remember it’s is crucial for your cream cheese , butter to be at room temp. And your cool whip should not be frozen.

Combine all the ingredients for the cream, with a mixer beat till all the ingredients are combined and smooth. This does not take long.


Place one baked puff pastry layer, spread cream and a little bit of cherries all over. Place another cake layer and repeat the process till you run out of cake layers. Put your cake in the freezer.

Beat in a mixer ready to whip topping till nice and thick. (I poured about 1 1/2 cups of it )

Take your cake out of freezer and fill in all the Holes with the light cream and shape your cake. If you don’t have special tools you can use a long knife or a plastic ruler.

Chocolate ganache. ( optional )

1/2 cup heavy cream heated poured over

1/2 cup dark chocolate chips, mix till all chocolate dissolved.

For decorating tips and ideas watch my video.

Refrigerate the cake over night before serving!

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.


  1. Hi Lily ! I’m planing to make this beautiful cake Looks delish! Question - is the ready to whip the same as heavy whipping cream ?

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