Caramel Apple Eclair Cake

Caramel Apple Eclair Cake


"This delicious no-bake dessert combines apples, vanilla pudding and cinnamon graham crackers topped off with a caramel icing. It's best to refrigerate it for 24 hours to let the dessert have time to form a cake-like consistency."

Ingredients 9 h 30 m {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.
  2. In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.
  3. To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.
  4. Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.
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Reviews 21

  1. 28 Ratings

Laura Jean

I made a few changes... instead of apples, I used celery and instead of pudding I used Cream of Mushroom Soup. Don't you hate it when people completely change the recipe & then complain about it? I'm only kidding. I made this as written and it was really very good. Gone in under an hour.


This was a huge hit at my family's harvest nite! I used apple pie filling cause I was feeling lazy, I also used reg. grahams. I let it set for about 16hrs and that was plenty. The texture was surprisingly thicker than I would have thought and really tasty! I also used marzetti's caramel dip to pipe all over the top in a nice thick layer and that sent it over the top!


I made this twice for parties/ potlucks and it got great reviews. It is very tasty. Both times I used apple pie filling (a 32 ounce jar) instead of bothering to peel, chop, and cook apples to basically make a pie filling. With all the other shortcuts, why make your own pie filling (unless you have apples you need to get rid of)? I personally don't think the cinnamon grahams add much and the 2nd time making it I just used regular grahams (maybe because my store bought pie filling had plently of cinnamon in it). Easy & quick to make (with the store bought filling). Yummy. Makes a 13" x 9" dish very very full though.