Caramel Apple Eclair Cake
Pull Up a Chair—Let’s Talk Caramel Apple Éclair Cake
I’ve got to admit, when I first made Caramel Apple Éclair Cake, I was mostly just desperate to use up a mountain of apples and avoid another week of sad, store-bought biscuits for dessert. (You ever buy too many apples thinking you’ll be healthy, only to pile them up on the counter like a decoration? Yeah, me too.) The thing is, this cake became an accidental family favorite—my niece still asks for it every autumn, which is kind of sweet.
Oh, and once, I brought this cake to a school potluck (because I had zero time to fuss over anything complicated), thinking I’d sneak home the leftovers for breakfast. But there were none! Someone actually asked if it was from a bakery. Which, ha, it definitely was not—unless by bakery they mean my slightly chaotic kitchen.
Why You’ll Absolutely Love This (Trust Me, Friend)
Look, I make this when I need an easy win, especially in that weird stretch between Halloween and Thanksgiving when apples are still going strong and I’m tired of pumpkin everything. My family goes absolutely bonkers for this stuff, and honestly, it’s one of those desserts where people ask for seconds and I have to awkwardly pretend I’m not eyeballing the last piece for myself.
Oh, and this cake is a fridge dessert which means you get all the creamy, apple-y, caramel goodness without any oven drama (which is good, because my oven is older than me and has a personality to match). Plus—no fancy cake skills needed. I sometimes use store-brand graham crackers when I’m in a hurry and it’s still amazing, despite my grandmother’s insistence on some fancy imported brand.
Stuff You’ll Need (With Some Lazy Day Options)
- 1 box (about 250g) plain graham crackers (I use honey ones, but cinnamon is also fab—table brand works fine!)
- 2-3 medium apples, peeled and chopped (Granny Smith are classic, but any slightly tart apple works; I’ve even used Pink Ladies in a pinch)
- 1 packet (around 100g) instant vanilla pudding mix (French vanilla makes it fancier, but any is fine)
- 2 cups cold milk (I would not try almond milk unless you’re okay with a runnier texture, not that I have any experience with that…)
- 1 tub (about 250g) whipped topping (any brand, or whip your own if you’re feeling posh)
- 1 jar (340g) caramel sauce (if I have time I make it myself, but normally it’s store-bought and no one’s the wiser)
- Cinnamon—just a few shakes, or more if you really like that cozy flavor
- Pinch of salt (optional, but I think it really brings out the caramel)
How To Throw It All Together (My Not-So-Secret Method)
1. Start by making the pudding: whisk the pudding mix and cold milk in a big bowl until it thickens up. (Sometimes I overzealously whisk and make a mess. It’s part of the process.)
2. Fold in the whipped topping gently—like, don’t beat it to death or you’ll lose that pillowy texture. Actually, I find it works better if it’s all chilled.
3. In another bowl (or straight on your cutting board—no judgment here), toss the chopped apples with a dusting of cinnamon and a sprinkle of salt. This is where I sneak a little taste. You know, for science.
4. Grab a dish, around 9×13 inches if you’ve got one. Start layering graham crackers on the bottom. Don’t worry if they don’t fit perfectly—snap them to size, or just let them overlap.
5. Spread half the pudding-cream mixture over the crackers, then scatter about half your cinnamon apples on top.
6. Drizzle some caramel sauce—pro tip: don’t use all your caramel yet, you want enough for the top. Ask me how I learned this…
7. Another layer of graham crackers, then the rest of the pudding-cream (save just a little for a very thin top layer if you wish), the rest of the apples, and (guess what?) a final layer of crackers.
8. Finish with the remaining pudding, a serious caramel drizzle, and a few apples if you held any back. Sometimes I sprinkle on a tiny bit more cinnamon. It smells like autumn in here!
9. Cover and chill for at least 4 hours (overnight is better, if you can resist!), until everything tastes like it was always meant to belong together.
A Few Hard-Earned Notes (AKA: Things I Learned the Odd Way)
- If you skimp on chilling time, the layers don’t set up and you get a gloopy mess that still tastes fab but looks a bit…well, homemade.
- I once used way too much apple—made it taste like apple salad! Stick with the recommended amount unless you want an experimental vibe.
- Brand of caramel honestly doesn’t matter; but if it’s too runny, just heat it less or chill in the fridge for ten minutes.
What If You Want To Mix It Up?
So, I’ve messed about with a few versions:
- Pears instead of apples: pretty tasty, but a little more watery. Next time, I’ll pat them dry first.
- Chocolate graham crackers? A delight! My cousin likes this “birthday cake style”—it’s offbeat but fun.
- Canned apple pie filling…honestly, didn’t love it. Too sweet and mushy. But you do you.
Kit You’ll Need (& Cheeky Workarounds)
A 9×13 baking dish is ideal, but I once crammed it into a loaf tin—just needed more layers, smaller pieces. If you don’t have a proper whisk, a big fork works. I’ve made the pudding in a Tupperware with a very tight lid; just shake it like a (slow) maraca. No judgment.
How To Keep Leftovers (If You Get So Lucky)
Pop it in the fridge, covered, and it’ll keep for up to 3 days—or so they say. In my house, it never lasts more than a day anyway. Sometimes it tastes even better on day two (if you actually manage to hide a piece in the back corner, wedged between the butter and jam jars).
Serving Up: My Favorite Ways
I love cutting generous squares and plopping them into bowls, then adding an extra swirl of caramel and a sprinkle of flaky salt for drama. Once, for my dad’s birthday, I topped it with a scoop of vanilla ice cream. There’s no such thing as too much dessert.
Some Hard-Learned Pro Tips
I once tried to rush the chilling step because I was late for a dinner party—major regret. Give it the proper fridge time, or the graham crackers will just float around like soggy boats. Also (fair warning), if you assemble the whole thing with warm pudding, the whipped topping sort of deflates. Live and learn.
FAQs From Actual Humans (And Maybe Me)
Can I make this in advance?
Absolutely; actually, I think it tastes better the next day. Just keep it chilled, mate.
Can you freeze Caramel Apple Éclair Cake?
You can, but I don’t really recommend it. The texture gets a bit odd—kind of icy, kind of spongy. Better to enjoy it fresh.
I’m out of graham crackers—what can I use?
Digestive biscuits work in a pinch, or even rich tea biscuits. Heck, once I tried using ladyfingers and it turned out pretty well, though it soaked up more liquid.
Is it very sweet?
Yeah, it’s sweet—but you can dial back the caramel a bit, or add a squeeze of lemon juice to the apples. My mate Dave used salted caramel and swears it’s better (I’m still on the fence).
Where did you learn this recipe?
A mash-up between something I saw on Pinch of Yum and a friend’s mom’s old notebook. (If you like pudding desserts, try this no-bake eclair cake—it’s awesome too.)
Can I use homemade caramel?
If you have the time and patience, definitely! I only do it on weekends though. Otherwise, good old store-bought is fine by me.
So that’s the wild-and-woolly way I make Caramel Apple Éclair Cake. Sometimes it leans rustic, sometimes it almost looks posh, but it never (so far) lasts past breakfast the next day. Let me know if you come up with your own twist—or if your apples are piling up and you need rescue!
Ingredients
- 2 cups apple pie filling, chopped
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping, thawed
- 1 package graham crackers (about 18 sheets)
- 1/2 cup caramel sauce
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
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1In a medium saucepan, melt butter over medium heat. Add chopped apple pie filling and cinnamon; cook for 3-4 minutes until apples are soft and fragrant. Remove from heat and let cool.
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2In a large mixing bowl, whisk together instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth.
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3Arrange a single layer of graham crackers to cover the bottom of a 9×13 inch baking dish, breaking crackers as needed to fit.
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4Spread half of the pudding mixture over the graham crackers. Spoon half of the cooled apple mixture evenly on top. Drizzle with a few tablespoons of caramel sauce.
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5Repeat layers: another layer of graham crackers, remaining pudding mixture, remaining apple mixture, and more caramel sauce. Finish with a final layer of graham crackers and drizzle remaining caramel over the top.
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6Cover and refrigerate for at least 4 hours or overnight before serving to allow the cake to set and flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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