Caramel Apple Eclair Cake
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This no-bake Caramel Apple Eclair Cake is the perfect dessert to make ahead, and tastes even better when you do. Fresh apples are cooked with butter, brown sugar, cinnamon, and caramel, then layered with creamy cheesecake pudding and graham crackers. Top it with whipped topping, pecans, and another drizzle of caramel, and you've got an easy fall dessert that tastes as good as it looks!
Recipe at a Glance
- Fresh apples make it special: Tart apples cooked with butter, brown sugar, warm spices, and caramel taste so much better than a canned filling.
- It's a no-bake cake: Assemble it, pop it in the refrigerator, and let the graham crackers turn soft and cake-like.
- Make it ahead: You can make it up to two days before serving, which is especially handy during the holidays. It travels well and feels lots of folks!
Why This Recipe Works
The caramel apple layer is what really sets this no-bake eclair cake apart. I use fresh Granny Smith apples because their tart flavor keeps all that caramel and creamy filling from becoming too sweet. They're cooked just long enough to soften while still keeping a little bite, then tossed with caramel while they're warm.
While testing this cake, I learned that the apples need to cool completely before you start layering. I was tempted to get everything assembled while they were still warm, but warm apples can make the creamy filling too soft. I also found that the overnight chill really does make a difference. The graham crackers become soft and cake-like, and the whole dessert tastes even better once all those flavors have time to mingle.
Key Ingredients
Granny Smith or Honeycrisp apples: Granny Smith is my favorite because the tartness balances the sweet caramel. Dice them fairly small so you get apples in every bite.
Cheesecake pudding mix: Gives the cream layer a rich cheesecake flavor without any actual cheesecake baking.
Graham crackers: These create the cake-like layers after the dessert has chilled. Use whole graham crackers for best results.
Caramel sauce: Look for caramel sauce found on the ice cream aisle called caramel flavored topping. I use the Smuckers brand.
How to Make Caramel Apple Eclair Cake
1. Cook the Caramel Apples
Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, apple pie spice, lemon juice, and salt.
Cook for 5 to 6 minutes, until the apples are slightly softened but still have some texture. Remove from the heat and stir in ½ cup caramel sauce.
Set aside and let the apples cool completely.
2. Prepare the Cream Filling
Whisk the cheesecake pudding mix and cold milk together for about 2 minutes, until thickened.
Fold in the whipped topping and vanilla extract until smooth and creamy.
3. Build the Layers
Lightly spread a thin layer of cream filling in the bottom of a 9x13-inch baking dish. Add a layer of graham crackers.
Spread half of the cream filling over the crackers, followed by half of the caramel apples. Drizzle with half of the caramel sauce reserved for the layers.
Repeat with another layer of graham crackers, the remaining cream filling, caramel apples, and caramel sauce. Finish with a final layer of graham crackers.
4. Finish and Chill
Spread the remaining whipped topping over the top. Drizzle with ¼ cup caramel sauce and sprinkle with chopped pecans and a little cinnamon.
Cover and refrigerate for at least 6 hours, preferably overnight.
Favorite Pairings
Enjoy this caramel apple dessert recipe after one of these hearty fall meals...
Variations
- Sub honeycrisp apples: They'll give you a sweeter apple flavor while still holding their texture.
- Add toffee bits: Sprinkle them over the top instead of pecans for extra crunch.
- Try vanilla pudding: Vanilla instant pudding works if you can't find cheesecake pudding.
- Skip the nuts: Leave off the pecans for a nut-free version.
Debi's Top Tips
- Don't rush the chill time. Six hours is the minimum, but overnight is even better. The graham crackers slowly absorb moisture from the creamy filling, turning soft and cake-like.
- Make sure not to overcook the apples. They should be tender but still have some texture.
- Cool the apples completely. Warm apples can make the cream filling too soft.
- Make it the day before. Overnight chilling gives you the best texture and makes entertaining easier.
- Use cold whole milk. It helps the instant pudding thicken properly.
Recipe FAQ
You can make it up to two days ahead and keep it refrigerated. The graham crackers actually get better as they soften.
You can, but I recommend making the caramel apple layer with fresh apples. Cooking the apples with butter, brown sugar, spices, and caramel gives this dessert a fresher flavor and better texture.
The chilling time allows the graham crackers to soften and become cake-like. Overnight gives them the best texture.
Storage Guide
Cover the cake tightly with plastic wrap and refrigerate for up to 5 days.
The texture will continue to soften as it sits, so don't be surprised if it's even more tender the next day. If you're serving it to guests, add a little extra caramel and pecans just before serving.
The amount of dairy in this cake makes it difficult to freeze because it will separate when thawing.
More Fall Desserts
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Recipe Card
Caramel Apple Eclair Cake
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (9x13)
Ingredients
Caramel Apple Layer
- 3 cups peeled and finely diced Granny Smith apples (can sub Honeycrisp)
- 2 Tablespoons butter
- 3 Tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon apple pie spice
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- ½ cup caramel sauce (look for caramel flavored topping by Smuckers)
Cream Filling
- 2 (3.4 ounce boxes) INSTANT cheesecake pudding mix (can sub vanilla instant pudding)
- 3 cups cold whole milk
- 8 ounces whipped topping, thawed
- 1 teaspoon vanilla extract
Cake Layers
- 2 pkgs. graham crackers (about 18 sheets)
- ½ cup caramel sauce, divided in half (plus more for topping)
Topping
- 8 ounces whipped topping
- ¼ cup caramel sauce
- ½ cup chopped pecans
- sprinkle of cinnamon
Instructions
Cook the Apples
- Melt the butter in a skillet over medium heat.2 Tablespoons butter
- Add the diced apples, brown sugar, cinnamon, apple pie spice, lemon juice, and salt.3 cups peeled and finely diced Granny Smith apples, 3 Tablespoons brown sugar, 1 teaspoon cinnamon, ½ teaspoon apple pie spice, 1 teaspoon lemon juice, ⅛ teaspoon salt
- Cook for 5 to 6 minutes, until the apples are slightly softened but still have some texture.
- Remove from the heat and stir in ½ cup caramel sauce. Set aside and let the apples cool completely.½ cup caramel sauce
Prepare the Cream Filling
- Whisk the cheesecake pudding mix and cold milk together for about 2 minutes, until thickened.2 (3.4 ounce boxes) INSTANT cheesecake pudding mix, 3 cups cold whole milk
- Fold in the whipped topping and vanilla extract until smooth and creamy.8 ounces whipped topping, thawed, 1 teaspoon vanilla extract
Build the Layers
- Lightly spread a thin layer of cream filling in the bottom of a 9x13-inch baking dish.
- Add a layer of graham crackers.
- Spread half of the cream filling over the crackers, followed by half of the caramel apples.
- Drizzle with half of the caramel sauce (¼ cup)
- Repeat with another layer of graham crackers, the remaining cream filling, caramel apples, and other half of the caramel sauce (¼ cup)
- Finish with a final layer of graham crackers.
Finish and Chill
- Spread the remaining whipped topping over the top.8 ounces whipped topping
- Drizzle with another ¼ cup caramel sauce and sprinkle with chopped pecans and a sprinkle of cinnamon.¼ cup caramel sauce, ½ cup chopped pecans, sprinkle of cinnamon
- Cover and refrigerate for at least 6 hours, preferably overnight.
Notes
- Don't rush the chill time. Six hours is the minimum, but overnight is even better. The graham crackers slowly absorb moisture from the creamy filling, turning soft and cake-like.
- Don't overcook the apples. They should be tender but still have some texture.
- Cool the apples completely. Warm apples can make the cream filling too soft.
- Make it the day before. Overnight chilling gives you the best texture and makes entertaining easier.
- Use cold whole milk. It helps the instant pudding thicken properly.
Nutrition
Nutrition info is an auto generated estimate.
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