Introduction

This Caramel Apple Eclair Cake is a deliciously layered dessert combining tender cinnamon-spiced apples, creamy vanilla pudding, and rich caramel, all sandwiched between crunchy cinnamon graham crackers. It’s an easy make-ahead treat perfect for autumn gatherings or whenever you crave a sweet, comforting dessert.

Caramel Apple Eclair Cake Recipe - Recipe Image

Ingredients

5 pounds Granny Smith apples, peeled, cored, and chopped into 1” pieces
1 cup granulated sugar
1 tablespoon cinnamon
1-2 tablespoons all-purpose flour (if needed)
2 boxes instant vanilla pudding mix (3.4 ounces each)
3 1/2 cups whole milk
½ cup sour cream
8 ounces Cool Whip whipped topping (thawed)
21 cinnamon graham crackers
16 ounces caramel apple dip (Marzetti brand recommended)

Instructions

Step 1: In a large saucepan over medium-low heat, combine the diced apples, sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender. If the mixture is very juicy, sprinkle in 1-2 tablespoons of flour and stir well. Continue cooking until the mixture thickens slightly. Remove from heat and let cool to room temperature.
Step 2: In a large bowl, whisk together the instant vanilla pudding mixes and whole milk until smooth. Stir in the sour cream and thawed Cool Whip until fully combined and creamy.
Step 3: Line the bottom of a 9×13-inch baking pan with 7 cinnamon graham crackers. Spread half of the cooled apple mixture evenly over the crackers. Spoon half of the pudding mixture on top of the apples.
Step 4: Add a second layer of 7 cinnamon graham crackers over the pudding. Spread the remaining apple mixture over this layer, then spoon the remaining pudding mixture evenly on top. Finish with a final layer of 7 graham crackers.
Step 5: Gently warm the caramel apple dip in the microwave for 30 seconds, then stir. If needed, heat for another 20-30 seconds to soften it further—do not overheat. Spread the softened caramel evenly over the top layer of graham crackers.
Step 6: Cover the pan and refrigerate the cake for at least 8 hours or overnight to allow the flavors to meld and the graham crackers to soften.

Tips & Variations

Use tart Granny Smith apples for the best balance of sweet and tangy flavors.
If you can’t find caramel apple dip, substitute with thick caramel sauce or dulce de leche.
For an extra crunch, sprinkle chopped nuts like pecans or walnuts between layers.
To make a smaller batch, simply halve the ingredients and use an 8×8-inch pan.

Storage

Keep the Caramel Apple Eclair Cake covered in the refrigerator for up to 3 days. The cake tastes best the day after assembly when the layers have fully set. Serve chilled; no reheating is necessary as it is meant to be enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, though Granny Smith apples provide a nice tartness that balances the sweet caramel and pudding. Fuji or Honeycrisp apples work well too, but they are sweeter and may alter the overall flavor.

How long does the pudding hold its texture in this cake?

The pudding layer remains creamy and firm for several days when refrigerated. For best texture and flavor, consume the cake within 3 days.

Caramel Apple Eclair Cake Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This Caramel Apple Eclair Cake is a luscious layered dessert combining tender cinnamon-spiced apples, creamy vanilla pudding, whipped topping, and a decadent caramel apple dip layered between crunchy cinnamon graham crackers. Perfectly chilled overnight, the cake features a delightful balance of sweet, tart, and creamy textures, making it an irresistible treat for any occasion.

Author: zara
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 8 hours 45 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Apple Mixture

5 pounds Granny Smith apples, peeled, cored, sliced, and chopped into 1-inch pieces
1 cup granulated sugar
1 tablespoon cinnamon
1–2 tablespoons all-purpose flour (if needed for thickening)

Pudding Mixture

2 boxes instant vanilla pudding mix (3.4 ounces each)
3 1/2 cups whole milk
½ cup sour cream
8 ounces Cool Whip whipped topping, thawed

Other

21 cinnamon graham crackers
16 ounces caramel apple dip (such as Marzetti brand)

Instructions

Cook the Apples: In a large saucepan over medium-low heat, combine the chopped Granny Smith apples, granulated sugar, and cinnamon. Cook and stir occasionally until the apples are tender. If the mixture is too juicy, sprinkle 1-2 tablespoons of all-purpose flour over the apples and stir to incorporate. Continue cooking and stirring until the mixture thickens. Remove from heat and let the apples cool to room temperature.
Prepare the Pudding Mixture: In a large bowl, whisk together the two boxes of instant vanilla pudding mix with 3 1/2 cups of whole milk until it begins to thicken. Gently fold in ½ cup sour cream and 8 ounces of thawed Cool Whip whipped topping until fully combined and smooth.
Layer the Cake – First Layer: Line the bottom of a 9×13-inch baking pan with 7 cinnamon graham crackers. Evenly spread half of the cooled apple mixture over the graham crackers. Spoon half of the pudding mixture over the apples and spread gently to cover.
Layer the Cake – Second Layer: Place another layer of graham crackers on top of the pudding. Spread the remaining apples evenly over this layer. Spoon and spread the rest of the pudding mixture over the apples. Add a final layer of graham crackers on top.
Soften the Caramel Dip: Transfer the caramel apple dip to a microwave-safe bowl and heat in the microwave for 30 seconds. Stir the caramel to mix. If needed, heat for an additional 20-30 seconds until the caramel is softened but not fully melted, making it easier to spread.
Top with Caramel and Chill: Evenly spread the softened caramel apple dip over the top layer of graham crackers. Cover the pan and refrigerate the assembled cake for at least 8 hours or preferably overnight to allow the layers to meld and the graham crackers to soften into cake-like layers.

Notes

If the apple mixture is too juicy after cooking, the addition of flour helps achieve a thicker consistency.
Allowing the cake to chill overnight enhances flavor blending and softens the graham crackers perfectly.
Use sour cream for a slight tanginess in the pudding layer, but you can substitute Greek yogurt if desired.
The caramel apple dip can be swapped with store-bought caramel sauce for a different sweetness profile.
Serve chilled for best texture and flavor contrast.

Keywords: caramel apple eclair cake, caramel apple dessert, cinnamon apple cake, no bake eclair cake, layered apple dessert