Julie Clark
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Caramel Apple Eclair Cake
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Serve this no bake Caramel Apple Eclair Cake recipe on cool fall days. Layers of graham crackers, cinnamon fried apple filling and creamy vanilla pudding, all topped with a sweet caramel sauce.
If you’re looking for an easy, no-bake dessert that captures the flavors of fall, this Caramel Apple Éclair Cake is it. It has cinnamon sugar apples, fluffy vanilla pudding, graham crackers, and a thick layer of caramel dip. The best part? No oven needed.
A reader’s feedback
⭐⭐⭐⭐⭐ Jessica says, “This was a surprisingly good dish and a bit sophisticated for a no bake refrigerator cake. Tastes like a apple dump cake or apple cobbler. Cinnamon apples were delicious. I made my own caramel dip. Will feed a party-sized size amount of people for potlucks or family gatherings. The recipe is comprehensive and well-written. Impressive little dessert!”
Skip the Oven: Make This Dreamy Caramel Apple Cake Instead
You won’t have to turn on the oven to enjoy this apple icebox cake! This cake is an easy no-bake treat is layered with graham crackers, apple pie filling, pudding, and caramel sauce. What’s not to love?
It’s a great make ahead cake and will store well in the fridge until the next day.
If you love the flavor of caramel apples, try caramel apple muffins, caramel apple cheesecake bars, caramel apple cookie sandwiches or caramel apple cheesecake dip!
I hope this Caramel Apple Eclair Cake becomes a new favorite in your fall dessert rotation!
Enjoy!- Julie
Caramel Apple Eclair Cake
Serve this no bake Caramel Apple Eclair Cake on cool fall days. Layers of graham crackers, cinnamon fried apples and pudding, all topped with a thick caramel sauce.
Servings 15
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 35 minutes
Ingredients
For the apples:
- 5 pounds Granny Smith apples peeled, cored and sliced, then chopped into 1” pieces
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1-2 tablespoons all-purpose flour if needed
For the filling:
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 3 1/2 cups whole milk
- ½ cup sour cream
- 8 ounces Cool Whip whipped topping thawed
For the layers:
- 21 cinnamon graham crackers
- 16 ounces caramel apple dip Marzetti brand
Instructions
- In a large saucepan, combine the diced apples, sugar and cinnamon over medium low heat. Cook and stir until the apples are tender. If the apples have a lot of juice, sprinkle two tablespoons of flour lightly over the apples and stir it in. Stir the mixture over medium low heat until it has thickened. Remove from the heat and allow the apples to cool to room temperature. 5 pounds Granny Smith apples, 1 cup granulated sugar, 1 tablespoon cinnamon, 1-2 tablespoons all-purpose flour
- In a large bowl, whisk together the pudding and the milk. Stir in the sour cream and Cool Whip. 2 boxes instant vanilla pudding mix, 3 ½ cups whole milk, ½ cup sour cream, 8 ounces Cool Whip whipped topping
- Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers. Top with ½ of the apple mixture. Spoon half of the pudding mixture over the apples. 21 cinnamon graham crackers
- Add a second layer of graham crackers on top of the pudding. Spread the remaining apples over the graham crackers. Spoon the rest of the pudding mix over the crackers. Add one last layer of graham crackers on top.
- Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. This is so that the caramel is easier to spread. You don’t want it hot and totally melted, just softened so you can easily spread it. 16 ounces caramel apple dip
- Spread the caramel evenly over the graham crackers. Refrigerate for at least 8 hours or overnight.
Notes
- Lower the calories! Use sugar-free Cool Whip, sugar-free pudding, fat-free milk, fat-free sour cream, and low-fat graham crackers.
- This recipe was originally posted on our website The Best Cake Recipes on
Nutrition
Calories: 402kcal | Carbohydrates: 86g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 350mg | Potassium: 333mg | Fiber: 5g | Sugar: 66g | Vitamin A: 277IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 1mg
How to Make Caramel Apple Eclair Cake: Step by Step
It’s important to note that you’ll want to make the cinnamon apples in advance. They need time to cool before layering the caramel apple eclair cake.
Prepare the apples. In a large saucepan, combine the diced apples, sugar and cinnamon over medium low heat. Cook and stir until the apples are tender. If the apples have a lot of juice, sprinkle two tablespoons of flour lightly over the apples and stir it in. Stir the mixture over medium low heat until it has thickened. Remove from the heat and allow the apples to cool to room temperature
Make the filling. In a large bowl, whisk together the pudding and the milk. Stir in the sour cream and Cool Whip. Sour cream may seem strange, but the little bit of tang is so good!
Assemble the cake. Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers. Top with ½ of the apple mixture. Spoon ½ of the pudding mix over the apples. Add another layer of graham crackers on top of the pudding. Spread the remaining apples over the graham crackers. Spoon the rest of the pudding mix over the crackers. Add one last layer of graham crackers on top.
Add the caramel. Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. This is so that the caramel is easier to spread. You don’t want it hot and totally melted, just softened so you can easily spread it. Spread the caramel evenly over the graham crackers. Refrigerate the caramel apple eclair cake for at least 8 hours or overnight.
More Apple Recipes to Love
Looking for more apple recipes? Try one of these:
