4.9 from 195 votes
Caramel Apple Eclair Cake
This No Bake Caramel Apple Eclair Cake recipe is deliciously dreamy with layers of creamy vanilla pudding, spiced cinnamon apples, cinnamon grahams, and decadent caramel topping! It's the perfect easy dessert for family gatherings, potlucks, or parties and can be whipped up in just 15 minutes!
Prep Time
15 mins
Chilling Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12 servings
Calories: 325 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1½ (20-ounce) cans apple pie filling (30 ounces in 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
- Homemade caramel sauce, caramel dip, or a store bought caramel topping
Instructions
- Place the apple pie filling into a bowl. Use scissors to cut the pieces of apple into smaller pieces.
- Add the cinnamon and nutmeg to the apple pie filling and set aside.
- In a separate large bowl mix the instant vanilla pudding, milk, and powdered sugar.
- Add in the heavy whipping cream and vanilla extract. Use a hand mixer to beat together until creamy and thick, about 3-4 minutes.
- In a 9x13-inch baking dish place a single layer of cinnamon graham crackers.
- Spoon half of the apple pie filling over the graham crackers.
- Spoon half the vanilla pudding mixture over the apple pie filling.
- Repeat with another layer of graham crackers, apple pie filling, vanilla pudding, and another layer of graham crackers.
- Lastly, heat the hot caramel topping up in the microwave so you can pour it over the top.
- Carefully pour the caramel topping over the top layer of graham crackers and smooth it out.
- Place the cake into the fridge to chill for at least 4-6 hours. Overnight is best.
Cup of Yum
Notes
- Storage: This caramel apple eclair cake needs to be stored in the refrigerator. Wrap it in plastic wrap or store it in an airtight container to keep it fresh, and it should last for 3-4 days.
- Freeze: Eclair cake will freeze well for up to 1 month if you have used full-fat dairy products. Low-fat dairy tends to separate more easily after being thawed so don't work as well. Make sure the cake is sealed in a freezer-safe container or covered in plastic wrap before freezing. Defrost in the refrigerator.
- Substitutions: Cinnamon graham crackers are our preference for this recipe, but regular honey grahams work well too. You can always sprinkle some cinnamon sugar over regular honey grahams for a little extra sweetness.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
50mg
(17%)
Sodium
251mg
(10%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
650IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 251mg | 10% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.