Caramel Apple Éclair Cake is a no-bake layered dessert that marries creamy vanilla pudding, spiced apple pie filling, cinnamon graham crackers, and a luscious caramel topping. This easy-to-make cake is perfect for fall gatherings, potlucks, or any time when you’re craving a rich, cool dessert with comforting flavors.
You’ll love the contrast between the soft, cream-filled layers and the sweet, spiced apples, all enhanced by the buttery graham cracker base and topped with decadent caramel. Chilling the cake allows the flavors to meld and the layers to soften, creating a luscious treat that’s simple to prepare but feels indulgently special.
Ingredients
- 1½ (20-ounce) cans apple pie filling (30 ounces total)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 box cinnamon graham crackers
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (14-ounce) jar prepared caramel topping, or 1¼ cups homemade caramel
How to Create Your Caramel Apple Éclair Cake
Step 1: Prepare the Apple Filling
Transfer apple pie filling to a bowl and cut any large pieces of apple into smaller pieces. Stir in cinnamon and nutmeg to add warm fall spice. Set aside to cool if warm.
Step 2: Make the Pudding Mixture
In a large bowl, whisk together pudding mix, cold milk, and powdered sugar. Add heavy cream and vanilla extract. Use a hand mixer to beat until the mixture is thick and creamy, about 3-4 minutes.
Step 3: Assemble Layers
In a 9×13-inch pan lined with parchment, arrange a single layer of cinnamon graham crackers. Spoon half the apple filling evenly over the crackers, then layer half the pudding mixture evenly over the apples. Repeat with another layer of graham crackers, the remaining apple filling, and remaining pudding mixture. Top with one final layer of graham crackers.
Step 4: Add Caramel Topping
Warm the caramel sauce in the microwave slightly to loosen. Pour the caramel topping evenly over the top layer of graham crackers, smoothing it out gently.
Step 5: Chill and Serve
Refrigerate the entire cake for at least 4-6 hours or preferably overnight for best texture and flavor. Slice into squares and serve chilled. Optionally, dust with more powdered sugar before serving.
My Best Tips for Success
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Cut pie filling apples into smaller pieces for easier layering and better flavor distribution.
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Use parchment paper with overhang for easy removal and clean slicing.
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Beat pudding mixture until thick for creamy layers.
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Chill long enough for graham crackers to soften into cake-like texture.
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Warm caramel sauce just enough to drizzle easily without melting crackers too much.
Delicious Variations to Try
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Add chopped toasted nuts like pecans or walnuts in the pudding for crunch.
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Layer with whipped cream instead of pudding for a lighter texture.
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Use apple cinnamon flavored pudding mix for added spice.
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Drizzle extra caramel on each slice just before serving.
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Add a sprinkle of sea salt on caramel for a sweet-salty contrast.
Frequently Asked Questions
Can I use fresh apples instead of canned pie filling?
Yes, cook sliced apples with sugar and spices until tender for a fresh filling.
How long can I store this cake?
Keep refrigerated for up to 3-4 days; it tastes best chilled.
Can I freeze caramel apple éclair cake?
Freezing can affect texture; best to freeze before assembling for short periods.
What kind of caramel sauce should I use?
Homemade or store-bought caramel sauce both work great.
Can I prepare this cake ahead of time?
Yes, overnight chilling enhances flavor and texture.
How do I get clean slices?
Use a warm, sharp knife and wipe between cuts.
Caramel Apple Éclair Cake
- Total Time: 380
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
No-bake dessert layering vanilla pudding with spiced apple pie filling, cinnamon graham crackers, and caramel topping. Softens to cake-like texture when chilled.
Ingredients
Apple Filling
1 1/2 (20 oz) cans apple pie filling (30 oz total)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pudding Mixture
2 (3.4 oz) boxes instant vanilla pudding mix
2 cups cold milk
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Assembly
1 box cinnamon graham crackers
1 (14 oz) jar prepared caramel topping (or 1 1/4 cups homemade caramel)
Instructions
Prepare apple filling: Chop large apple pieces, mix with cinnamon and nutmeg. Cool if warm.
Make pudding mixture: Whisk pudding mixes, milk, powdered sugar. Add cream and vanilla, beat until thick.
Assemble: Layer graham crackers, half apple filling, half pudding. Repeat layers, top with crackers.
Add caramel: Warm caramel to loosen, pour over top.
Chill: Refrigerate 4-6 hours or overnight. Slice and serve chilled.
Notes
Chop apples small for even layers.
Use parchment for easy lifting and slicing.
Chill overnight for best flavor and texture.
Warm caramel gently for easy drizzling.
Keep refrigerated until serving.
- Prep Time: 20
- Category: Dessert, No-Bake Cake
- Method: Layering & Chilling
- Cuisine: American / Fall Dessert
Nutrition
- Serving Size: 1/12 recipe
- Calories: 390
- Sugar: 31 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: caramel apple éclair cake, no bake apple dessert, cinnamon graham cracker dessert, fall layered cake, pudding and caramel dessert
