Caramel Apple Eclair Cake

If you’re looking for a no-bake dessert that feels both indulgent and comforting, this Caramel Apple Eclair Cake is exactly what you need. Combining tender cinnamon-spiced apples, creamy vanilla pudding filling, cinnamon graham crackers, and a rich caramel topping, this dessert captures everything you love about fall but is perfect for serving year-round.

This easy layered dessert is an impressive option for parties, potlucks, or family dinners. It requires no baking, just a bit of stovetop prep for the apples, and sets beautifully in the fridge. Every bite is a combination of silky pudding, crisp cinnamon graham crackers softened to a cake-like texture, and sweet-tart apples finished with a luscious caramel layer.

Why You’ll Love This Caramel Apple Eclair Cake

• No baking required
• Perfectly spiced apples layered with creamy pudding
• Feeds a crowd — great for gatherings
• Easy to make ahead of time
• Delicious in both summer and winter

Ingredients

For the Apples

• 5 pounds Granny Smith apples, peeled, cored, sliced, and chopped into 1-inch 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 cinnamon graham crackers
• 16 ounces caramel apple dip

How to Make Caramel Apple Eclair Cake

Step 1: Cook the Apples

1. In a large saucepan over medium-low heat, combine the chopped apples, white sugar, and cinnamon.
2. Stir frequently and cook until the apples are tender, about 10–15 minutes.
3. If the apples release a lot of juice, sprinkle in 1–2 tablespoons of flour and stir to thicken.
4. Once the apples are tender and the sauce has thickened, remove from the heat and let them cool completely to room temperature.

Tip: The apples need to be cool before assembling the cake so the layers set properly.

Step 2: Prepare the Pudding Filling

1. In a large mixing bowl, whisk together the instant pudding mixes with the milk until slightly thickened.
2. Stir in the sour cream until smooth.
3. Fold in the Cool Whip gently until fully combined. Set aside.

Step 3: Assemble the Eclair Cake

1. Line the bottom of a 9×13-inch baking dish with 7 cinnamon graham crackers.
2. Spread half of the cooked and cooled apple mixture over the graham crackers.
3. Spoon half of the pudding mixture over the apples and spread evenly.
4. Add another layer of graham crackers.
5. Spread the remaining apples over the graham crackers.
6. Spoon the rest of the pudding mixture over the apples and spread evenly.
7. Top with a final layer of graham crackers.

Step 4: Add the Caramel Topping

1. Soften the caramel apple dip in the microwave for 30 seconds, then stir.
2. If needed, heat another 20–30 seconds until it is soft enough to spread but not melted.
3. Spread the softened caramel evenly over the top graham cracker layer.

Step 5: Chill

1. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, to let the layers soften and the flavors come together.

Step 6: Serve

1. Slice the cake into squares and serve cold, straight from the fridge.
2. Store leftovers covered in the refrigerator for up to 4 days.

Tips for Success

• Let the apples cool fully before layering, otherwise the pudding may become too runny.
• Chill overnight for the best set and flavor.
• Use a sharp knife to cut through the layers cleanly.
• Pat the apples dry slightly if they are very juicy after cooking to keep layers firm.

Variations

• Use apple pie filling instead of fresh apples if short on time
• Add a sprinkle of chopped pecans between the layers for crunch
• Swap vanilla pudding for cheesecake pudding for extra tang
• Drizzle additional caramel on top just before serving for even more flavor

Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Not recommended, as the pudding can separate when thawed.

Frequently Asked Questions

Can I use different apples?
Yes, Honeycrisp or Fuji apples work well, but Granny Smith provides the best tart balance.

Can I make this ahead of time?
Yes — in fact, this cake is best made the day before so it has time to set.

Can I use homemade caramel sauce instead of caramel apple dip?
Absolutely, just be sure it is spreadable but not too runny.

Do I have to use cinnamon graham crackers?
They add great flavor, but plain honey grahams will also work.

Serving Suggestions

• Top with a dollop of whipped cream for a pretty finish
• Drizzle with extra caramel sauce
• Serve with a cup of coffee or spiced tea
• Add a sprinkle of cinnamon on top before serving

Share Your Experience

If you make this Caramel Apple Eclair Cake, I would love to hear how it turned out. Share your photos or leave a comment to inspire other bakers.

Print Pin

Caramel Apple Eclair Cake

This no-bake Caramel Apple Eclair Cake features layers of cinnamon graham crackers, creamy vanilla pudding, tender apples, and a caramel topping. Easy and perfect for any season.

Course Dessert, Snack

Cuisine American

Keyword Caramel Apple Eclair Cake

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 35 minutes minutes

Servings 15

Ingredients

For the Apples

• 5 pounds Granny Smith apples peeled, cored, sliced, and chopped into 1-inch 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 cinnamon graham crackers
• 16 ounces caramel apple dip

Instructions

Step 1: Cook the Apples

• In a large saucepan over medium-low heat, combine the chopped apples, white sugar, and cinnamon.
• Stir frequently and cook until the apples are tender, about 10–15 minutes.
• If the apples release a lot of juice, sprinkle in 1–2 tablespoons of flour and stir to thicken.
• Once the apples are tender and the sauce has thickened, remove from the heat and let them cool completely to room temperature.
• Tip: The apples need to be cool before assembling the cake so the layers set properly.

Step 2: Prepare the Pudding Filling

• In a large mixing bowl, whisk together the instant pudding mixes with the milk until slightly thickened.
• Stir in the sour cream until smooth.
• Fold in the Cool Whip gently until fully combined. Set aside.

Step 3: Assemble the Eclair Cake

• Line the bottom of a 9×13-inch baking dish with 7 cinnamon graham crackers.
• Spread half of the cooked and cooled apple mixture over the graham crackers.
• Spoon half of the pudding mixture over the apples and spread evenly.
• Add another layer of graham crackers.
• Spread the remaining apples over the graham crackers.
• Spoon the rest of the pudding mixture over the apples and spread evenly.
• Top with a final layer of graham crackers.

Step 4: Add the Caramel Topping

• Soften the caramel apple dip in the microwave for 30 seconds, then stir.
• If needed, heat another 20–30 seconds until it is soft enough to spread but not melted.
• Spread the softened caramel evenly over the top graham cracker layer.

Step 5: Chill

• Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, to let the layers soften and the flavors come together.

Step 6: Serve

• Slice the cake into squares and serve cold, straight from the fridge.
• Store leftovers covered in the refrigerator for up to 4 days.