Caramel Apple Éclair Cake

Caramel Apple Éclair Cake: A No-Bake Fall Dessert Delight

If you’re looking for a delicious fall dessert that requires no baking, this Caramel Apple Éclair Cake is the perfect choice! With layers of cinnamon graham crackers, tender spiced apples, creamy vanilla pudding, and a rich caramel topping, this cake has all the flavors of a classic caramel apple in a no-bake, easy-to-assemble format. It’s ideal for holiday gatherings, potlucks, or simply satisfying your sweet tooth with something special.

Ingredients:

For the Apples:

• 5 pounds Granny Smith apples, peeled, cored, and chopped 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
• ½ cup sour cream
• 8 ounces Cool Whip, thawed

For the Layers:

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

Directions:

1. Prepare the Apples:

• Cook the apples: In a large saucepan, combine the chopped apples, sugar, and cinnamon over medium-low heat. Stir and cook the mixture until the apples become tender and the juices start to thicken, about 10-15 minutes. If the mixture is too juicy, sprinkle 1-2 tablespoons of flour over the apples and stir to thicken the mixture.
• Cool the apples: Once the apples are cooked and thickened, remove the saucepan from the heat and allow the apples to cool to room temperature.

2. Make the Filling:

• Whisk the pudding: In a large bowl, whisk together the vanilla pudding mix and milk until smooth and thickened.
• Stir in sour cream and Cool Whip: Once the pudding is ready, fold in the sour cream and Cool Whip until the mixture is fully combined and creamy.

3. Assemble the Cake (Layer 1):

• First layer of graham crackers: Line the bottom of a 9×13-inch baking dish with 7 cinnamon graham crackers, covering the base of the dish.
• Add apples and filling: Spread half of the cooled apple mixture evenly over the graham crackers, followed by half of the pudding mixture.

4. Assemble the Cake (Layer 2):

• Second layer of graham crackers: Place another layer of 7 graham crackers over the pudding.
• Add the rest of the apples and filling: Spread the remaining apple mixture over the graham crackers, then top with the rest of the pudding mixture.

5. Final Layer:

• Top with graham crackers: Add the final layer of 7 graham crackers on top of the pudding mixture.

6. Spread the Caramel:

• Heat and spread the caramel: Warm the caramel apple dip in the microwave for 30 seconds, stir, and then heat for an additional 20-30 seconds until it’s softened but not fully melted. Spread the softened caramel evenly over the top layer of graham crackers.

7. Chill the Cake:

• Refrigerate: Cover the cake with plastic wrap and refrigerate it for at least 8 hours or overnight. This allows the flavors to meld together and the graham crackers to soften, creating a cake-like texture.

Recipe Notes:

• Make Ahead: This dessert is best made ahead of time, as the chilling time allows the layers to soften and the flavors to blend beautifully.
• Apple Varieties: Granny Smith apples are perfect for this recipe because their tartness balances the sweetness of the caramel and pudding. However, you can use other tart apple varieties if you prefer.
• Topping Variations: You can drizzle extra caramel sauce over the top just before serving or add a sprinkle of sea salt for a salted caramel twist.

Recipe Details:

• Prep Time: 30 minutes
• Chill Time: 8 hours (or overnight)
• Total Time: 8 hours 30 minutes
• Servings: 12 servings
• Calories: 380 kcal per serving

This Caramel Apple Éclair Cake is a delightful fusion of classic fall flavors in a no-bake dessert that’s sure to impress. It’s easy to prepare and makes for an irresistible treat at any gathering. With tender cinnamon-spiced apples, creamy pudding, and a rich caramel topping, this dessert will quickly become a favorite!

Caramel Apple Éclair Cake

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• Author: Dulcia
• Total Time: 8 hours 30 minutes
• Yield: 12 1x

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Description

Caramel Apple Éclair Cake is a no-bake, layered dessert that combines the classic flavors of caramel apples with the creamy, smooth texture of an éclair cake. It features tender, cinnamon-spiced Granny Smith apples, velvety vanilla pudding, and a light Cool Whip filling layered between crispy cinnamon graham crackers. Topped with a luscious layer of caramel, this dessert is perfect for fall gatherings, offering a sweet and satisfying blend of textures and flavors that gets even better as it chills.

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Ingredients

Scale 1x2x3x

For the apples:
5 pounds Granny Smith apples, peeled, cored, and chopped 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
½ cup sour cream
8 ounces Cool Whip, thawed
For the layers:
21 whole cinnamon graham crackers
16 ounces caramel apple dip

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Instructions

Prepare the apples:
In a large saucepan, combine the chopped apples, sugar, and cinnamon over medium-low heat. Stir and cook until the apples become tender. If the mixture is too juicy, sprinkle 1-2 tablespoons of flour over the apples and stir to thicken.
Cool the apples:
Once the apples are cooked and thickened, remove from heat and let them cool to room temperature.
Make the filling:
In a large bowl, whisk together the vanilla pudding and milk until smooth. Stir in the sour cream and Cool Whip until fully combined.
Assemble the cake (Layer 1):
Line the bottom of a 9×13 baking dish with 7 cinnamon graham crackers.
Add apples & filling:
Spread half of the apple mixture over the graham crackers. Then spoon half of the pudding mixture over the apples.
Assemble the cake (Layer 2):
Add another layer of graham crackers over the pudding. Spread the remaining apples over the graham crackers, followed by the remaining pudding mixture.
Final layer:
Place one last layer of graham crackers on top of the pudding.
Spread caramel:
Heat the caramel dip in the microwave for 30 seconds, stir, then heat for an additional 20-30 seconds until it’s softened (not fully melted). Spread the softened caramel evenly over the top layer of graham crackers.
Chill the cake:
Refrigerate the cake for at least 8 hours or overnight to let the flavors meld together.

• Prep Time: 30 minutes

Nutrition

• Calories: 380