Introduction

This Caramel Apple Eclair Cake is a deliciously layered dessert combining tender cinnamon-spiced apples, creamy vanilla pudding, and sweet caramel over crunchy graham crackers. It’s an easy no-bake treat that’s perfect for family gatherings or special occasions.

A layered dessert with three visible layers sits on a white plate against a white marbled texture. The bottom layer is a light brown biscuit or crust base. The middle layer consists of creamy white filling mixed with soft chunks of cooked apple, with some cinnamon or spice visible in the mix. The top layer is a thick, smooth caramel glaze that has a shiny, rich brown color, slightly draping down the sides. Two green apples, one whole and one cut in half, are out of focus in the background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 pounds Granny Smith apples (peeled, cored, sliced, then chopped into 1” pieces)
1 cup granulated sugar
1 tablespoon cinnamon
1-2 tablespoons all-purpose flour (if needed)
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)
21 cinnamon graham crackers
16 ounces caramel apple dip (such as Marzetti brand)

Instructions

Step 1: In a large saucepan, combine the diced apples, granulated sugar, and cinnamon over medium-low heat. Cook and stir until the apples are tender. If the apples release a lot of juice, sprinkle 1 to 2 tablespoons of flour over the mixture and stir it in. Continue stirring until the mixture thickens. Remove from heat and let it cool to room temperature.
Step 2: In a large bowl, whisk together the instant vanilla pudding mixes and whole milk. Once smooth, stir in the sour cream and the thawed Cool Whip until fully combined.
Step 3: Line the bottom of a 9×13-inch baking pan with 7 cinnamon graham crackers in a single layer. Spread half of the cooled apple mixture evenly over the crackers. Spoon half of the pudding mixture over the apples.
Step 4: Add a second layer of 7 graham crackers on top of the pudding. Spread the remaining apples evenly over this layer. Then spoon the remaining pudding mixture over the apples. Finish with a final layer of 7 graham crackers on top.
Step 5: Microwave the caramel apple dip for 30 seconds, then use a knife to stir it. Heat for an additional 20 to 30 seconds or until the caramel softens but is not fully melted—this makes it easier to spread.
Step 6: Spread the softened caramel evenly over the top layer of graham crackers. Chill the cake in the refrigerator for several hours or overnight before serving to allow the layers to set.

Tips & Variations

If you prefer a tart-sweet flavor, Granny Smith apples are ideal, but feel free to mix in Fuji or Honeycrisp for added sweetness.
For a gluten-free option, substitute the cinnamon graham crackers with gluten-free cinnamon cookies or crackers.
Adding a sprinkle of chopped nuts like pecans over the caramel layer adds a nice crunch.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. The cake tastes best chilled and can be reheated slightly in the microwave if you prefer it warm, but serving cold preserves the texture of the layers.

How to Serve

The image shows a close-up of a layered dessert held by a woman's hand, lifted against a white marbled background. The dessert has three visible layers: the bottom and middle layers consist of light brown, slightly crumbly biscuit or cookie bases, the two layers in between and on top of these are thick, creamy white fillings. The topmost layer is covered with a shiny, smooth caramel-colored glaze that gently drips over the edge. The texture of the creamy layers looks soft and fluffy, contrasting with the firmer biscuit layers beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting in the refrigerator for several hours or overnight. It allows the graham crackers to soften and the flavors to meld beautifully.

Can I use fresh caramel sauce instead of caramel apple dip?

Absolutely. Warm fresh caramel sauce works well as a substitute. Just ensure it is slightly cooled before spreading on the cake to prevent soaking the crackers too quickly.

Caramel Apple Eclair Cake Recipe

Print Recipe

★★★★★

4.5 from 793 reviews

This Caramel Apple Eclair Cake is a delightful layered dessert combining tender cinnamon-spiced apples, creamy vanilla pudding, and crunchy cinnamon graham crackers, all topped with a luscious caramel apple dip. Perfect for fall gatherings or anytime you crave a comforting, sweet treat.

Author: Marco
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Apple Layer

5 pounds Granny Smith apples, peeled, cored, sliced, and chopped into 1-inch pieces
1 cup granulated sugar
1 tablespoon cinnamon
1–2 tablespoons all-purpose flour (optional, if needed for thickening)

Pudding Layer

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

Other

21 cinnamon graham crackers
16 ounces caramel apple dip (such as Marzetti brand)

Instructions

Cook the Apples: In a large saucepan over medium-low heat, combine the diced apples, granulated sugar, and cinnamon. Cook and stir until the apples are tender. If there is excess liquid from the apples, sprinkle 1-2 tablespoons of all-purpose flour over the mixture and stir to help thicken it. Continue cooking and stirring over medium-low heat until the mixture is thickened. Remove from heat and cool to room temperature.
Prepare the Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mixes and whole milk until smooth. Stir in the sour cream and then fold in the thawed Cool Whip until fully combined and creamy.
Layer the Cake – First Layer: Line the bottom of a 9×13 inch baking pan with 7 cinnamon graham crackers. Spread half of the cooled apple mixture evenly over the graham crackers. Spoon and spread half of the pudding mixture over the apples.
Layer the Cake – Second Layer: Add a second layer of graham crackers over the pudding mixture. Spread the remaining apple mixture over these crackers. Spoon the remaining pudding mixture over the apples, then top with the last layer of graham crackers.
Prepare and Spread the Caramel: Heat the caramel apple dip in the microwave for 30 seconds, then stir with a knife. Continue heating in 20-30 second increments until the caramel is softened but not hot or fully melted. Spread the softened caramel evenly and gently over the top layer of graham crackers.

Notes

Using tart Granny Smith apples balances the sweetness of the pudding and caramel.
If the apple mixture is too watery, use flour sparingly to avoid altering the taste.
Make sure the caramel dip is only softened, not too hot, to maintain the cake structure.
For easiest layering, let the apple mixture cool completely before assembling.
This dessert is best chilled for several hours before serving to let layers meld.

Keywords: caramel apple eclair cake, layered dessert, apple pudding cake, caramel apple dessert, cinnamon graham crackers, fall dessert