Bake Caramel Apple Eclair Cake

 

Baked Caramel Apple Éclair Cake

This caramel apple éclair cake is a delicious twist on the classic no-bake version, with layers of flaky pastry, creamy filling, caramel sauce, and spiced apples.

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Ingredients:

For the Pastry Layers:

• 1 sheet puff pastry (or 10 graham crackers for a no-bake option)
• 1 egg (for egg wash)

For the Apple Filling:

• 2 apples, peeled and diced (Granny Smith or Honeycrisp)
• 2 tbsp butter
• 2 tbsp brown sugar
• ½ tsp cinnamon
• 1 tsp cornstarch + 1 tbsp water (to thicken)

For the Cream Filling:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 (3.4 oz) box instant vanilla pudding mix
• 1½ cups cold milk

For the Caramel Topping:

• ½ cup caramel sauce (store-bought or homemade)
• ¼ cup chopped pecans (optional)

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Instructions:

Step 1: Bake the Puff Pastry

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry slightly and place it on a baking sheet.
3. Brush with a beaten egg for a golden finish.
4. Bake for 12–15 minutes or until golden brown. Let it cool completely.
5. Once cool, cut into two even layers.

(Skip this step if using graham crackers for a no-bake version.)

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Step 2: Make the Apple Filling

1. In a pan, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon.
2. Cook until apples soften (about 5–7 minutes).
3. Mix cornstarch with water and stir into the apples. Cook another 1–2 minutes until thickened.
4. Remove from heat and let cool.

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Step 3: Prepare the Cream Filling

1. In a large bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. In a separate bowl, mix vanilla pudding with cold milk until thickened.
3. Gently fold the pudding into the whipped cream.

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Step 4: Assemble the Cake

1. Place one pastry layer (or a layer of graham crackers) at the bottom of a dish.
2. Spread half of the cream filling over the pastry.
3. Add a layer of cooled apple filling.
4. Place the second pastry layer on top and spread the remaining cream.
5. Drizzle with caramel sauce and sprinkle chopped pecans if using.

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Step 5: Chill & Serve

• Let the cake set in the refrigerator for at least 4 hours (or overnight for best results).
• Slice and enjoy your caramel apple éclair cake!

Would you like a homemade caramel sauce recipe to go with it?