This no bake Caramel Apple Eclair Cake recipe couldn’t be any easier to make because it’s conveniently prepared with canned apple pie filling, packages of instant pudding, graham crackers, and caramel sundae topping.
What’s not to love about layers of creamy pudding and fruit filling sandwiched between sheets of graham crackers, especially when covered with caramel sauce?
No Bake Apple Eclair Cake
Our easy Caramel Apple Eclair Cake recipe combines the sweet taste of my caramel apple pie cookies and caramel apple dessert cups with the layering technique of a no bake dessert lasagna. It’s prepared like an apple icebox cake, where it sits in the fridge for several hours until the cookies soak up the moisture from the vanilla pudding mixture and soften into a cake-like consistency.
Since my Banana Eclair Cake, Strawberry Eclair Cake, Lemon Eclair Cake and S’mores Eclair Cake recipes received so many rave reviews, I knew I needed to add a fall-flavored version when summer produce is no longer at its peak.
This recipe is a 15-slice fruity twist on the classic single-serving cream puff, where graham crackers take the place of the choux pastry and pudding replaces the cream.
Ingredients Notes
- Apple pie filling: Canned apple pie filling saves time and effort compared to peeling, coring, and cooking fresh apples. The pie filling is already seasoned with spices like cinnamon and sugar, providing a consistent and delicious apple flavor that complements the other ingredients.
- Milk: Cold milk helps the instant pudding mix set properly, ensuring a firm yet creamy filling. Whole milk works best for the thick, creamy layers. Skim or 2% milk can be used for this recipe, but it will change the thinness and consistency of the pudding layers, resulting in a thinner cake.
- Instant French vanilla pudding mix: French vanilla adds a rich, creamy vanilla flavor that pairs well with the apple and caramel. You can substitute instant white chocolate pudding mix, cheesecake pudding mix and instant vanilla pudding mix if you prefer. Make sure to use instant pudding, not the cook-and-serve kind.
- Graham crackers: Graham crackers create a layered structure, giving the cake a classic eclair-like texture. Feel free to substitute cinnamon graham crackers for the plain graham crackers.
- Caramel sundae topping: Caramel adds a rich sweet flavor and helps to soften the graham crackers as it chills. I used Smucker’s brand of caramel topping, but you can substitute homemade caramel sauce for store-bought.
See the recipe card for full information on ingredients and quantities.
How to Make Caramel Apple Eclair Cake
- Prepare The Pudding: Sprinkle the pudding mixes over the milk and mix until the pudding begins to thicken.
- Assemble: Layer graham crackers along the bottom of the pan, cover with apple pie filling slices, and spread the pudding on top. Cover with a second layer of graham crackers followed by apple pie filling, and pudding. Lay down the third layer of graham crackers to the edges and spread the caramel topping on the top.
- Chill: Cover and chill in the refrigerator for 4 hours to allow the layers to set.
- Slice and Serve: Cut 15 3 x 5 slices before serving. Enjoy!
Serving Suggestions
This apple caramel eclair cake is a cool and creamy no-cook dessert that makes the ultimate slice in any season! It’s perfect for backyard barbecues, potlucks, and fall-themed parties.
Eclair cakes can be customized to fit your festivities. Top it with a dollop of homemade whipped cream, chopped pecans or chopped walnuts, drizzle of caramel sauce, and serve it with a scoop of apple pie ice cream on the side.
Tips & Variations
- Slice To A Small-Size: Because the apple slices in the pie filling are usually large, you will need to cut the slices into smaller pieces. This will help when spreading the pie filling layer.
- Don’t Discard: A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken.
- Cut Your Cake: For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
Proper Storage
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
More Easy Desserts
- Reese’s Peanut Butter Cup Pie
- No Bake Ice Cream Sandwich Cake
- Chocolate Eclair Cake
- Caramel Apple Bites
- Apple Pie With Graham Cracker Crust
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Caramel Apple Eclair Cake
Ingredients
- 41 ounces (or 595g) canned apple pie filling (I used Great Value Brand)
- 4 cups cold whole milk
- 6.8 ounces (or 96g) package french vanilla instant pudding mix (I used Jell-O brand)
- 14.4 ounces (or 408g) package graham crackers (I used Great Value Brand)
- 20 ounces (or 567g) Caramel sundae topping (I used Smucker's brand)
Optional Garnish:
- Chopped pecans or chopped walnuts
Instructions
- Because the apple slices in the pie filling are usually larger, you will need to cut the slices into smaller pieces. This will help when layering the pie filling layer.41 ounces (or 595g) canned apple pie filling
- Add the cold milk to a large (4-5 quart) mixing bowl. Sprinkle both packages of the pudding mix over the milk. Use a handheld mixer on low speed to mix the pudding and milk for about 2-2 ½ minutes, until the pudding begins to thicken up.4 cups cold whole milk, 6.8 ounces (or 96g) package french vanilla instant pudding mix
- Lay a single layer of graham crackers into the bottom of a 9×13 baking dish. (Since there are 3 packets of crackers in the box, you will have enough for the 3 layers) In order to allow the crackers to fit you will need to break the crackers.14.4 ounces (or 408g) package graham crackers
- Spoon ½ of the cut apple pie filling slices evenly over the bottom graham cracker layer.
- Spoon ½ of the pudding over the apple pie filling layer. Use either a spoon or an offset spatula to smooth the pudding over the apple layer.
- Repeat the graham cracker, apple pie filling and pudding layers.
- Lay the 3rd and final layer of graham crackers over the top pudding layer.
- Spread the caramel topping over the top layer of graham crackers. Loosely cover and chill in the refrigerator for 4 hours to cool and allow the layers to set.20 ounces (or 567g) Caramel sundae topping
- Use a sharp kitchen knife to carefully cut 3 slices x 5 slices before serving. Store any leftovers covered in the refrigerator for up to 3 days.
Jenn’s Notes
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- A box of graham crackers usually comes with a broken piece or two. These pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken.
- For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
can you use cinnamon Graham crackers??
Yes, I think that would be delicious!
Maybe listing the number of cans & boxes of the ingredients would make it easier to read, follow, and understand.
We actually used to always do that, and then the cake mix companies changed the size of their boxes and it messed up every single one of our recipes. So we now make sure we specify the number of ounces used. Also, boxes or cans can vary by brand.
Sounds delicious I will try it.