Caramel Apple Eclair Cake

Emma

Food Blogger | Recipe Enthusiast🍲
CARAMEL APPLE ECLAIR CAKE

Indulge in the delightful flavors of fall with our no-bake Caramel Apple Eclair Cake.

Layers of graham crackers, luscious cinnamon fried apples, creamy vanilla pudding, and a generous drizzle of thick caramel sauce create a heavenly dessert perfect for cool autumn days.

Whether you’re hosting a gathering or treating your family, this delectable cake will be an instant hit!

Ingredients:

For the Apples:

  • 5 pounds Granny Smith apples, peeled, cored, and sliced into 1″ pieces
  • 1 cup white sugar
  • 1 tablespoon cinnamon
  • 1-2 tablespoons all-purpose flour (if needed)

For the Filling:

  • 2 small boxes vanilla instant pudding (3.4 ounces each)
  • 3 1/2 cups whole milk
  • 1/2 cup sour cream
  • 8 ounces Cool Whip (thawed)

The Layers:

  • 21 whole cinnamon graham crackers
  • 16 ounces caramel apple dip
THE Best CARAMEL APPLE ECLAIR CAKE

Instructions:

Make the Apples:

  1. In a large saucepan, combine diced apples, sugar, and cinnamon over medium-low heat. Cook and stir until the apples are tender.
  2. If the apples release a lot of juice, lightly sprinkle flour over them and stir until thickened.
  3. Remove from heat and let the apples cool to room temperature.

Make the Filling:

  1. In a large bowl, whisk together vanilla instant pudding and milk until smooth.
  2. Stir in sour cream and Cool Whip until well combined.

Assemble the Cake:

  1. Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers.
  2. Top with half of the cooled apple mixture.
  3. Spoon half of the pudding mix over the apples.
  4. Add another layer of graham crackers on top of the pudding.
  5. Spread the remaining apples over the graham crackers.
  6. Spoon the rest of the pudding mix over the apples.
  7. Add one last layer of graham crackers on top.
  8. Heat the caramel apple dip in the microwave for 30 seconds, then mix with a knife until softened.
  9. Spread the caramel evenly over the graham crackers.
  10. Refrigerate for at least 8 hours or overnight.

Nutrition Information: 

Calories: 289 per serving

Carbohydrates: 57g

Protein: 4g

Fat: 6g 

Saturated Fat: 3g 

Fiber: 5g 

Sugar: 39g 

Sodium: 173mg

Notes or Tips:

  • For a lower-calorie option, use sugar-free Cool Whip, sugar-free pudding, fat-free milk, fat-free sour cream, and low-fat graham crackers.
  • Try using cheesecake pudding for a unique flavor twist.
  • In a hurry? Use canned apple pie filling instead of making homemade cinnamon apples.

Serving Suggestions:

  • Serve chilled and enjoy this scrumptious dessert as a delightful treat on cool fall days.
  • Pair with a warm cup of coffee or tea for a cozy and comforting experience.

Storage and Reheating:

  • Store any leftovers covered in the refrigerator for up to two days.
  • As this cake doesn’t require baking, avoid freezing it to maintain its texture and taste.

Final Thoughts: 

Mmmrecipes presents our mouthwatering Caramel Apple Eclair Cake—a delightful combination of flavors and textures that will leave your taste buds dancing with joy.

Enjoy the convenience of a no-bake dessert that’s perfect for sharing with family and friends during fall gatherings. Whether you choose to make your own cinnamon apples or opt for canned pie filling,

this cake will surely become a new autumn favorite. So, go ahead and savor the warm, caramel-apple goodness—it’s a crowd-pleaser for any occasion!

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CARAMEL APPLE ECLAIR CAKE

Caramel Apple Eclair Cake

This no-bake Caramel Apple Eclair Cake features layers of graham crackers, cinnamon fried apples, vanilla pudding, and caramel sauce. It’s a perfect autumn dessert that’s easy to make and sure to delight at any gathering.

  • Total Time: 20 minutes + 8 hours refrigeration
  • Yield: 12 servings 1x

Ingredients

Scale

For the Apples:

  • 5 pounds Granny Smith apples, peeled, cored, sliced into 1” pieces
  • 1 cup white sugar
  • 1 tablespoon cinnamon
  • 12 tablespoons all-purpose flour (if needed)

For the Filling:

  • 2 small boxes vanilla instant pudding (3.4 ounces each)
  • 3 1/2 cups whole milk
  • 1/2 cup sour cream
  • 8 ounces Cool Whip (thawed)

The Layers:

  • 21 whole cinnamon graham crackers
  • 16 ounces caramel apple dip

Instructions

  1. Make the Apples: Cook apples, sugar, and cinnamon over medium-low heat until tender. Thicken with flour if needed. Cool to room temperature.

  2. Make the Filling: Whisk pudding and milk. Stir in sour cream and Cool Whip.

  3. Assemble the Cake: Layer graham crackers, apple mixture, and pudding mix in a 9×13 pan. Top with softened caramel dip. Refrigerate 8 hours or overnight.

Notes

  • For a lower-calorie option, use sugar-free and fat-free alternatives.
  • Try cheesecake pudding for a flavor twist.
  • Substitute homemade apples with canned apple pie filling for convenience.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: No cooking required
  • Category: Desserts
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Calories: 289 Kcal
  • Sugar: 39g
  • Sodium: 173mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 57g
  • Fiber: 5g
  • Protein: 4g

Keywords: No-bake, Autumn, Caramel Apple, Eclair Cake

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