Caramel Apple Eclair Cake

This caramel apple éclair cake transforms the classic flavors of caramel apples into a no-bake dessert that's perfect for fall gatherings. The layers of cinnamon-spiced apples, creamy vanilla pudding, and graham crackers come together under a blanket of caramel for a dessert that tastes like autumn on a plate.

I first made this for my daughter's fall birthday party, and it's become our most requested dessert whenever apple season arrives. The way the graham crackers soften into cake-like layers overnight is nothing short of magical.

Ingredients

• Fresh Granny Smith apples: Their tartness balances the sweet caramel beautifully
• Cinnamon and sugar: Create that classic apple pie flavor profile
• Vanilla pudding mix: Forms the creamy filling that holds everything together
• Sour cream: Adds a subtle tanginess that cuts through the sweetness
• Cool Whip: Lightens the pudding mixture for a mousse-like texture
• Cinnamon graham crackers: They soften overnight into tender cake-like layers
• Caramel apple dip: Using store-bought makes this recipe so much easier

Step-by-Step Instructions

Prepare the Apple Filling:

Cook the peeled and diced apples with sugar and cinnamon over medium-low heat until tender, usually about 15-20 minutes. Stir occasionally to prevent sticking. The apples should soften but still hold their shape. If your apples release too much liquid, sprinkle 1-2 tablespoons of flour over them and stir until the mixture thickens. Remove from heat and allow to cool completely to room temperature. This step can be done a day ahead if needed.

Create the Creamy Pudding Layer:

In a large bowl, whisk the vanilla pudding mix with cold milk until smooth and beginning to thicken. Fold in the sour cream, making sure to eliminate any lumps. Gently incorporate the thawed Cool Whip using a folding motion to maintain the light, airy texture. The finished mixture should be smooth, fluffy and able to hold its shape when spread.

Assemble the Layers:

Line the bottom of your 9x13 baking dish with a single layer of cinnamon graham crackers, breaking pieces as needed to cover the entire surface. Spread half of your cooled apple mixture evenly over the crackers, ensuring every bite will have apple goodness. Top with half of your pudding mixture, spreading it to the edges. Add another layer of graham crackers, followed by the remaining apples and then the rest of the pudding. Finish with a final layer of graham crackers on top.

Apply the Caramel Topping:

Warm the caramel apple dip in the microwave for about 30 seconds, just until softened but not hot or runny. Stir it with a knife and heat for an additional 20-30 seconds if needed. The caramel should be just soft enough to spread easily without being liquid. Gently spread the caramel over the top layer of graham crackers, covering them completely with an even layer. Refrigerate for at least 8 hours or preferably overnight to allow the crackers to soften and the flavors to meld.

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The cinnamon graham crackers are what make this dessert truly special. They absorb moisture from the filling and transform into cake-like layers that remind me of classic European éclairs. My grandmother always said patience was the secret ingredient in no-bake desserts, and she was right the overnight rest is absolutely essential.

Apple Selection Tips

While this recipe calls for Granny Smith apples, their tartness and firm texture make them ideal for cooking. They hold their shape without turning mushy and provide a perfect contrast to the sweet caramel. For a slightly different flavor profile, you could use Honeycrisp or Braeburn apples, which offer a balance of sweetness and acidity while still maintaining their structure when cooked.

Make It Your Own

The beauty of this éclair cake lies in its adaptability. Try adding a teaspoon of vanilla extract or a pinch of nutmeg to the apple mixture for additional warmth. For a more indulgent version, sprinkle chopped pecans or walnuts over the caramel topping. You can even drizzle additional caramel sauce and a sprinkle of sea salt over individual servings for a salted caramel twist that elevates the entire dessert.

Serving Suggestions

For an impressive presentation, slice the cake with a sharp knife dipped in hot water and wiped clean between cuts. Serve with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. For special occasions, garnish plates with a few thin apple slices and a light dusting of cinnamon. This dessert pairs wonderfully with coffee, hot apple cider, or even a glass of dessert wine for adults.

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This no-bake caramel apple éclair cake will quickly become a family favorite. Enjoy every slice of this autumn-inspired delight!

Frequently Asked Questions

→ Can I use different types of apples for this dessert?

Yes, while Granny Smith apples are recommended for their tartness that balances the sweet caramel, you can substitute with Honeycrisp, Braeburn, or Pink Lady apples. Just avoid softer varieties like Red Delicious as they may become too mushy when cooked.

→ Can I make this dessert ahead of time?

Absolutely! This dessert actually benefits from being made ahead as it needs at least 8 hours or overnight in the refrigerator for the graham crackers to soften and the flavors to meld together properly.

→ What can I substitute for Cool Whip?

You can substitute Cool Whip with freshly whipped cream that has been stabilized with a little powdered sugar and vanilla. For 8 ounces of Cool Whip, whip about 1½ cups of heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form.

→ How long does this dessert last in the refrigerator?

This caramel apple éclair cake will keep well in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap to prevent it from absorbing other flavors from the refrigerator.

→ Can I freeze leftovers of this dessert?

While you can freeze this dessert, the texture may change slightly upon thawing, particularly in the pudding layer. If freezing, wrap tightly in plastic wrap and aluminum foil, and consume within 1-2 months. Thaw overnight in the refrigerator before serving.

→ What type of caramel apple dip should I use?

Store-bought caramel apple dip works perfectly for this recipe. Look for it near the produce section or with other dessert toppings. If unavailable, you can substitute with jarred caramel sauce or dulce de leche, though you may need to adjust consistency.