Caramel Apple Eclair Cake Recipe
This Caramel Apple Eclair Cake is a delightful no-bake dessert featuring tender cinnamon-spiced Granny Smith apples layered with creamy vanilla pudding, whipped topping, and cinnamon graham crackers. The cake is finished with a luscious layer of softened caramel dip, making it a perfect sweet treat with a balance of tart apple flavor and rich caramel sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- 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 (optional, if needed to thicken)
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
Assembly
- 21 cinnamon graham crackers
- 16 ounces caramel apple dip (Marzetti brand recommended)
Instructions
- Prepare the Apple Mixture: In a large saucepan over medium-low heat, combine the diced Granny Smith apples, granulated sugar, and cinnamon. Cook and stir until the apples become tender. If the apples release a lot of juice, lightly sprinkle 1-2 tablespoons of all-purpose flour over them and stir to help thicken the mixture. Continue cooking at medium-low heat until the mixture thickens. Remove from heat and let cool to room temperature.
- Make the Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened. Stir in the sour cream until fully combined. Finally, fold in the thawed Cool Whip whipped topping gently to create a creamy pudding layer.
- Assemble the First Layers: Line the bottom of a 9×13 inch baking pan with 7 cinnamon graham crackers arranged side by side. Spread half of the cooled apple mixture evenly over the graham crackers. Spoon half of the pudding mixture over the apples and spread gently.
- Add Second Layers: Place a second layer of graham crackers over the pudding layer. Spread the remaining apples evenly on top, followed by the rest of the pudding mixture. Finish with a final layer of graham crackers on top.
- Prepare the Caramel Topping: Heat the caramel apple dip in the microwave for 30 seconds, then stir with a knife. Heat again for an additional 20-30 seconds until the caramel softens but is not fully melted or hot. The softened caramel will spread more easily.
- Finish the Cake: Spread the softened caramel apple dip evenly over the top layer of graham crackers. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow layers to set and flavors to meld.
Notes
- If the apple mixture is too watery, adding flour helps thicken it without altering the flavor.
- This dessert is best chilled for several hours or overnight for optimal texture.
- Use Granny Smith apples for tartness that balances well with the caramel and pudding.
- Cinnamon graham crackers add a complementary spice note; regular graham crackers can be substituted if unavailable.
- Softening the caramel dip ensures easy spreading without melting the cake layers.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: caramel apple eclair cake, no-bake dessert, apple pudding cake, caramel dessert, cinnamon graham cracker cake
Find it online: https://www.cheftara.com/caramel-apple-eclair-cake-recipe/
