Caramel Apple Eclair Cake Recipe
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.
- 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
Find it online: https://zarameals.com/caramel-apple-eclair-cake-recipe/
