Description
This Caramel Apple Eclair Cake is a no-bake dessert that combines layers of cinnamon graham crackers, creamy vanilla pudding, tender cinnamon-sugar apples, and a smooth caramel topping. It’s the perfect blend of fall flavors packed into a cool, refreshing treat that’s easy to make and share.
Ingredients
Units
Scale
For the apples:
- 5 pounds Granny Smith apples, peeled, cored, and sliced, then 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
- 1/2 cup sour cream
- 8 ounces Cool Whip, thawed
For the layers:
- 21 whole cinnamon graham crackers
- 16 ounces caramel apple dip
Instructions
- Plan ahead: The apples need to cool before assembling the dessert, so ensure you have enough preparation time.
- Make the apples: In a large saucepan, combine the diced apples, sugar, and cinnamon over medium-low heat. Cook and stir until the apples are tender. If the apples release a lot of juice, sprinkle 1-2 tablespoons of flour lightly over the apples and stir it in. Continue stirring over medium-low heat until the mixture thickens. Remove from heat and allow the apples to cool to room temperature.
- Prepare the filling: In a large bowl, whisk together the pudding mix and whole milk until smooth. Stir in the sour cream and then fold in the Cool Whip.
- Assemble the first layers: Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers. Spread half of the apple mixture evenly over the crackers. Spoon half of the pudding mixture over the apples and distribute it evenly.
- Add the middle layers: Place another layer of graham crackers over the pudding mix. Spread the remaining apple mixture on top, followed by the rest of the pudding mixture.
- Top with caramel: Add one last layer of graham crackers on top. Heat the caramel dip for 30 seconds in the microwave and mix it with a knife. Heat for an additional 20-30 seconds, if necessary, until softened (but not fully melted), so it’s easy to spread. Spread the caramel evenly over the final layer of graham crackers.
- Chill the cake: Refrigerate the assembled cake for at least 8 hours or overnight to allow the layers to set and develop flavor.
Notes
- The given calorie count and nutrition information are estimates and may vary depending on the brands of ingredients used. If precise nutrition information is needed, use your favorite nutrition calculator.
- The dessert is best served chilled, so it’s essential to refrigerate it for the suggested time to allow the flavors and textures to meld perfectly.
- The recipe makes 15 servings, with one serving being 1 slice of the cake.
- You can customize this recipe by trying it with different types of apples or pudding flavors for a variation.
- The caramel should be softened, not melted, to ensure easy spreading without making the dessert too runny.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 34g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
