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Homemade Caramel Apple Eclair Cake with a graham cracker crust, creamy filling, caramelized apples, and whipped cream topped with cinnamon, served on a beige plate with a blurred red apple in the background.

Caramel Apple Eclair Cake

5 from 1 vote
A simple, no-bake caramel apple eclair cake that combines graham crackers, vanilla pudding, cinnamon apples, and caramel sauce into a decadent dessert. Oliver (or any helper) can easily assist with the simple steps.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 boxes (14.4 oz) Graham crackers - Regular or cinnamon-flavored
  • 2 boxes (3.4 oz) Instant vanilla pudding - Or French vanilla
  • 4 cups Cold milk - Use whole or 2% milk
  • 1 container (8 oz) Cool Whip, thawed - Can substitute with homemade whipped cream
  • 3 large Apples (Granny Smith or Honeycrisp) - Peel and dice
  • 1 jar (12 oz) Caramel sauce - Or dulce de leche
  • 2 teaspoons Ground cinnamon - For coating apples
  • 1 tablespoon Lemon juice - To prevent apple browning
  • Optional Chopped pecans - For extra crunch (optional)
  • Optional Extra caramel sauce - For drizzling (optional)
  • Optional Whipped cream - For serving (optional)

Equipment

  • 1 9x13 inch pan (For layering the ingredients)
  • 1 Large mixing bowl (For mixing pudding)
  • 1 Sharp knife (For dicing apples)
  • 1 Cutting board (For cutting apples)
  • 1 Rubber spatula (For spreading pudding mixture)
  • 1 Whisk (For mixing pudding)

Method
 

  1. Peel and dice apples into small chunks (about ½ inch). Toss apple pieces with lemon juice to stop browning. Mix in cinnamon until apples are coated evenly. Drizzle ¼ cup caramel sauce over apples and stir to combine.
  2. Whisk both boxes of pudding mix with cold milk for 2 minutes. Let sit for 5 minutes until thick and set up. Gently fold in Cool Whip until combined completely (don’t overmix).
  3. Cover bottom of 9x13 pan with a single layer of graham crackers. Spread half of the pudding mixture over crackers evenly. Scatter half of the cinnamon apples across the pudding layer. Repeat: layer of graham crackers, remaining pudding, remaining apples.
  4. Top with final layer of graham crackers to seal it. Drizzle remaining caramel sauce over the top in a zigzag pattern. Cover pan tightly with plastic wrap, ensuring it touches the surface. Refrigerate for at least 4 hours or overnight for best texture.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 210mgPotassium: 130mgFiber: 2gSugar: 30gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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