The Caramel Apple Eclair Cake is a dessert that epitomizes indulgence and autumnal flavors in every decadent layer.
But the star of the show is the layer of caramelized apples, generously scattered throughout the cake. These apples are tender, yet retain a hint of their natural tartness, harmonizing with the caramel to create a flavor profile that is both comforting and sophisticated.
Topping it all off is a smooth and glossy caramel glaze that cascades down the sides, adding a final touch of sweetness and visual appeal. Each bite offers a symphony of textures and tastes — from the crisp pastry to the creamy custard, the tender apples, and the lingering caramel finish.
Whether enjoyed with a steaming cup of coffee on a crisp fall afternoon or presented as the centerpiece of a festive dinner table, the Caramel Apple Eclair Cake promises a memorable culinary experience that captures the essence of comfort, warmth, and the deliciousness of the season.
Prepare to delight your senses with each slice of this exquisite dessert, as it transports you to a world of caramel-drenched apples and eclair pastry perfection.
Ingredients:
- 41 ounces (or 595g) canned apple pie filling
- 4 cups cold whole milk
- 6.8 ounces (or 96g) package french vanilla instant pudding mix
- 14.4 ounces (or 408g) package graham crackers
- 20 ounces (or 567g) Caramel sundae topping
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.
Nutrition
Calories: 362kcal | Carbohydrates: 78g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 451mg | Potassium: 208mg | Fiber: 2g | Sugar: 52g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg