Pumpkin Eclair Cake
User Reviews
5
Pumpkin Eclair Cake
Description
Pumpkin Eclair Cake features alternating layers of whole graham crackers and a creamy mixture of pumpkin spice instant pudding blended with milk and folded together with thawed Cool Whip. Once layered in a 9x13 pan and chilled, the graham crackers absorb moisture and soften, creating a cake-like texture. The dessert is finished with a white chocolate frosting blended from melted white chocolate, corn syrup, vanilla, butter, powdered sugar, and milk, which is spread over the top and chilled again. Optionally, a sprinkle of cinnamon enhances the spice notes before serving.
The cake offers a lightly spiced, creamy dessert with a tender bite from softened graham crackers. The white chocolate frosting adds a sweet richness balancing pumpkin pie flavors. It is best served chilled and cut into squares, suitable as a make-ahead treat for gatherings or holiday meals.
To keep Pumpkin Eclair Cake fresh, store it in an airtight container or cover tightly with plastic wrap or foil. To avoid frosting sticking to the wrap, toothpicks can be inserted to maintain some space above the surface. This dessert needs a minimum of two hours chilling before frosting, but refrigerating overnight improves flavor melding and texture.
Ingredients
- 1 .4 ounce package graham crackers
- 1 large box pumpkin spice instant pudding mix
- 3 1/2 cups milk
- 8 ounces Cool Whip thawed
Frosting
- 3/4 cup white chocolate chips melted
- 2 teaspoons light corn syrup
- 2 teaspoons vanilla extract
- 3 Tablespoons butter softened
- 1 1/2 cups powdered sugar
- 3 Tablespoons milk
- cinnamon optional, to taste
Instructions
- In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
- Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
- Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
- Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
- Combine remaining ingredients to make frosting. Beat until smooth.
- Spread over graham crackers and refrigerate overnight.
- Optional: Lightly sprinkle the top of the cake with cinnamon before serving.
Notes
- Store the cake covered tightly in an airtight container, plastic wrap, or foil to prevent drying out.
- Use toothpicks to keep the wrap or foil from touching the frosting, preserving its smooth finish.
- Chill for at least two hours before frosting and refrigerate again overnight for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 262mg | 11% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 160IU | 3% |
| Calcium | 101mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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