Caramel Apple Eclair Cake

4.91 from 64 votes

This No Bake Caramel Apple Eclair Cake recipe is deliciously dreamy with layers of creamy vanilla pudding, spiced cinnamon apples, cinnamon grahams, and decadent caramel topping! It's the perfect easy dessert for family gatherings, potlucks, or parties and can be whipped up in just 15 minutes!

Prep Time15

Chilling Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 325kcal

Author: Amy Nash

Ingredients

1½ (20-ounce) cans apple pie filling (30 ounces in total)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 box cinnamon graham crackers
2 (3.4-ounce) boxes instant vanilla pudding mix
2 cups cold milk
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Homemade Caramel Sauce, caramel dip, or a store bought caramel topping

Instructions

Place the apple pie filling into a bowl. Use scissors to cut the pieces of apple into smaller pieces.
Add the cinnamon and nutmeg to the apple pie filling and set aside.
In a separate large bowl mix the instant vanilla pudding, milk, and powdered sugar.
Add in the heavy whipping cream and vanilla extract. Use a hand mixer to beat together until creamy and thick, about 3-4 minutes.
In a 9x13-inch baking dish place a single layer of cinnamon graham crackers.
Spoon half of the apple pie filling over the graham crackers.
Spoon half the vanilla pudding mixture over the apple pie filling.
Repeat with another layer of graham crackers, apple pie filling, vanilla pudding, and another layer of graham crackers.
Lastly, heat the hot caramel topping up in the microwave so you can pour it over the top.
Carefully pour the caramel topping over the top layer of graham crackers and smooth it out.
Place the cake into the fridge to chill for at least 4-6 hours. Overnight is best.

Notes

Storage: This caramel apple eclair cake needs to be stored in the refrigerator. Wrap it in plastic wrap or store it in an airtight container to keep it fresh, and it should last for 3-4 days.
Freeze: Eclair cake will freeze well for up to 1 month if you have used full-fat dairy products. Low-fat dairy tends to separate more easily after being thawed so don't work as well. Make sure the cake is sealed in a freezer-safe container or covered in plastic wrap before freezing. Defrost in the refrigerator.

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