Description
A delicious twist on the classic eclair cake, this Caramel Apple Eclair Cake is made with layers of cinnamon graham crackers, sweet cinnamon apples, creamy vanilla filling, and a luscious caramel topping. Perfect for fall gatherings or a sweet treat for any occasion
Ingredients
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For the apples:
- 5 pounds Granny Smith apples (peeled, cored, and sliced 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 ½ cups whole milk
- ½ cup sour cream
- 8 ounces Cool Whip (thawed)
For the layers:
- 21 whole cinnamon graham crackers
- 16 ounces caramel apple dip
Instructions
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Make 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 release too much juice, sprinkle 1-2 tablespoons of flour over the apples and stir it in. Stir the mixture until it thickens. Remove from heat and allow the apples to cool to room temperature. -
Make the filling:
In a large bowl, whisk together the vanilla pudding mix and whole milk until smooth. Stir in the sour cream and Cool Whip until well combined. -
Assemble the cake:
- Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers.
- Top with half of the apple mixture.
- Spoon half of the pudding mixture 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 mixture over the apples.
- Add one last layer of graham crackers on top.
-
Prepare the caramel topping:
Heat the caramel apple dip for 30 seconds in the microwave. Stir with a knife and heat for another 20-30 seconds or until the caramel is softened but not fully melted. This will make it easier to spread. -
Top the cake:
Spread the softened caramel evenly over the graham crackers.
-
Chill the cake:
Refrigerate for at least 8 hours or overnight to allow the flavors to meld and the layers to set.
Notes
- This dessert can be made a day ahead for maximum flavor.
- Use Granny Smith apples for the perfect balance of tartness and texture.
- If you don’t have caramel apple dip, you can substitute with regular caramel dip, but the apple-flavored dip adds a special touch.
- If you prefer a lighter version, you can substitute the Cool Whip with whipped cream.
Nutrition
- Serving Size: 1 slice (about 1/12 of the cake)
- Calories: 320
- Sugar: 40g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg