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Caramel Apple Eclair Cake

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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

Scale

  1. 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:

    1. 21 whole cinnamon graham crackers
    2. 16 ounces caramel apple dip

Instructions

  • 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

Find it online: https://grandmarecipesflash.com/caramel-apple-eclair-cake/