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To make this delightful dessert, gather these key ingredients: - 1 ½ cups heavy whipping cream - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 package (3.4 oz) instant vanilla pudding mix - 2 cups milk - 1 box (15 oz) graham crackers - 2 medium apples, peeled and diced (preferably Granny Smith) - 1 cup caramel sauce (store-bought or homemade) These ingredients work together to create a creamy and sweet treat. The graham crackers form the base, while the whipped cream adds lightness. You can make your cake even better with some easy toppings: - ¼ cup chopped pecans - Cinnamon for dusting Adding chopped pecans gives a nice crunch. A sprinkle of cinnamon enhances the flavor and adds warmth. For the best taste, I recommend using Granny Smith apples. They are tart and balance the sweetness of the caramel. Other good options include Honeycrisp or Fuji apples if you want a sweeter bite. These apples keep their shape well when mixed into the cake. {{ingredient_image_1}} To make the Caramel Apple Éclair Cake, start by whipping the cream. In a large bowl, add 1 ½ cups of heavy whipping cream. Use a mixer to whip until soft peaks form. This means the cream should hold a shape but still be soft. Next, slowly add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until it becomes thick. Set this aside for later. In another bowl, mix 3.4 ounces of instant vanilla pudding with 2 cups of milk. Whisk this for 2 to 3 minutes. You want it smooth and thick. Once it’s ready, gently fold the whipped cream into the pudding. Be careful not to stir too hard. You want to keep the air in the cream. Now it’s time to layer the cake. Grab a 9x13 inch baking dish. Start by laying down a full layer of graham crackers. Cover the bottom completely. Next, spread half of the pudding mixture over the graham crackers. Smooth it out evenly with a spatula. Now, sprinkle half of the diced apples on top of the pudding. Drizzle some caramel sauce over the apples. You can use store-bought or homemade sauce. Then, add another layer of graham crackers on top. Follow with the rest of the pudding mixture and the remaining apples. Drizzle more caramel sauce on top. Finish with one last layer of graham crackers. Whipping cream can be tricky, but here are some tips. Start with cold cream for better results. Use a chilled bowl and beaters if you can. This helps the cream whip faster. Don’t over-whip the cream; it should be thick but not grainy. If you see butter forming, stop immediately. This can ruin your dessert. Keep these tips in mind, and you’ll have perfect whipped cream every time. To get a creamy and light texture, whip your heavy cream until it forms soft peaks. This means the cream should hold its shape but still be soft. When you mix in the powdered sugar and vanilla, keep whipping until the cream is thick and holds stiff peaks. This makes your cake light. When you combine the whipped cream with the pudding, fold gently. This keeps the air in the cream, making your cake fluffy. One common mistake is over-whipping the cream. If you whip it too much, it can turn grainy. Another error is not letting the layers chill long enough. If you skip this step, the layers won’t soften and blend, making the cake hard to cut. Make sure to cover your dish tightly to avoid any unwanted odors from the fridge. When it’s time to serve, cut the cake into nice squares. You can sprinkle chopped pecans on top for a nice crunch. A light dusting of cinnamon adds a warm flavor. If you want to make it extra special, drizzle more caramel sauce over each slice before serving. This makes it look pretty and tastes amazing! Pro Tips Choose the Right Apples: Granny Smith apples are tart and hold up well in this dessert, providing a perfect contrast to the sweetness of the caramel. Chill Overnight: For the best texture and flavor, let the cake chill overnight. This allows the graham crackers to soften and the flavors to meld beautifully. Homemade Caramel Sauce: If you have time, try making your own caramel sauce. It adds a richer flavor and can be customized to your taste. Serving Suggestions: Serve this dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. {{image_2}} You can change the apples to other fruits. Try pears for a sweet twist. You can also use berries like strawberries or blueberries for a fresh flavor. Bananas add a nice creaminess too. Just remember to slice them thin. Each fruit brings a new taste to the cake. To make this cake gluten-free, use gluten-free graham crackers. You can also swap the heavy cream for coconut cream. For dairy-free options, use almond milk instead of regular milk. These changes keep the cake tasty without dairy or gluten. You still get that layered dessert feel. Add a splash of caramel extract for a richer flavor. Mixing in some chocolate chips can make it even more fun. You can also fold in crushed cookies for extra texture. These infusions create layers of flavor. Feel free to get creative with what you have. Each change makes the cake uniquely yours. To keep your Caramel Apple Éclair Cake fresh, store it in the fridge. Cover it tightly with plastic wrap or foil. This helps keep the moisture in and the flavors strong. Make sure to avoid any strong-smelling foods in the fridge, as they can affect the cake's taste. The cake stays good for about 3 to 5 days in the fridge. After that, the texture might change. It can become soggy from the layers mixing too much. If you want to enjoy it later, consider freezing it. To freeze the Éclair Cake, first, wrap it well in plastic wrap. Then, put it in a freezer-safe container. It can last up to 2 months in the freezer. When you're ready to eat it, move it to the fridge to thaw for about 6 to 8 hours. Avoid reheating; this cake tastes best cold and creamy. Yes, you can switch flavors! Try chocolate or butterscotch pudding for a fun twist. You can also blend flavors, like vanilla and caramel, to create unique tastes. Just keep in mind that different flavors may change the overall taste of the cake. Experiment with your favorites! If you don't have heavy whipping cream, you can use coconut cream. It whips up nicely and adds a light coconut flavor. Another option is to use whipped topping, which is easy and quick. However, it may not have the same richness. To make a mini version, use a smaller dish, like an 8x8 inch pan. Cut the ingredients in half for the right amount. You can also layer individual cups for fun servings. Just remember to adjust the chilling time, as smaller portions may set faster. This blog post covered how to make a tasty caramel apple éclair cake. We explored key ingredients and optional toppings, along with the best apple choices. I shared step-by-step instructions for layering the cake and tips for whipping cream just right. You learned about variations and gluten-free options, plus how to store or freeze your cake. In closing, enjoy making this fun dessert your own. With these tips, your éclair cake will delight everyone.

Caramel Apple Éclair Cake

A delicious layered dessert featuring graham crackers, creamy pudding, diced apples, and caramel sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package instant vanilla pudding mix (3.4 oz)
  • 2 cups milk
  • 1 box graham crackers (15 oz)
  • 2 medium apples, peeled and diced (preferably Granny Smith)
  • 1 cup caramel sauce (store-bought or homemade)
  • 0.25 cup chopped pecans (optional for topping)
  • none Cinnamon for dusting (optional)

Instructions
 

  • In a large bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until the mixture is thick and holds stiff peaks. Set aside.
  • In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened, about 2-3 minutes.
  • Gently fold the whipped cream into the pudding mixture until well combined, being careful not to deflate the cream.
  • In a 9x13 inch baking dish, lay down a single layer of graham crackers, covering the bottom completely.
  • Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
  • Sprinkle half of the diced apples over the pudding layer, followed by a drizzle of caramel sauce.
  • Add another layer of graham crackers, followed by the remaining pudding mixture, the rest of the diced apples, and another generous drizzle of caramel sauce.
  • Top with one last layer of graham crackers and drizzle more caramel sauce over the top.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to soften and set.
  • Before serving, sprinkle with chopped pecans and a light dusting of cinnamon if desired.

Notes

Refrigerate overnight for best results.
Keyword apple, cake, caramel, dessert, no-bake