Pumpkin Eclair Cake Recipe – a no-bake fall dessert dream! Layers of spiced pumpkin filling, graham crackers, and rich chocolate glaze come collectively in a creamy, indulgent take care of that’s wonderful for any autumn gathering. Simple to make and unattainable to resist!
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No Bake Eclair Cake
This Pumpkin Éclair Cake is the correct Fall dessert. Layers of soppy, tender graham crackers absorbing a creamy, spiced pumpkin filling, all topped off with a clear, rich chocolate glaze. The combo of flavors is a perfect mixture of sweet pumpkin goodness with merely one of the best hint of cinnamon and nutmeg. It’s a dessert that’s not too heavy, however so satisfying you’ll find yourself going once more for seconds. Whether or not or not you’re a pumpkin lover or just looking out for one factor to sweeten up your fall, this cake hits all one of the best notes.
The way in which to Make Pumpkin Eclair Cake
This dessert is simple to make with just some straightforward parts. In a medium bowl, whisk collectively instant vanilla pudding mix and milk. Let the mix stand for 5 minutes. Add pumpkin puree, pumpkin spice, and funky whip whipped topping to the bowl and gently fold it into the pudding.
Add a single layer of graham crackers to the underside of a 9×13-inch baking dish. Pour half of the pudding mixture over the graham crackers. Add a second layer of graham crackers on prime of the pudding layer. Pour the remaining pudding mixture and cover with a third layer of graham crackers.
Heat a container of store-bought chocolate frosting inside the microwave. Pour the frosting extreme of the cake. Refrigerate the cake for 12 hours to in a single day.
- Guarantee to use instant pudding
- I exploit vanilla pudding mix. French vanilla pudding moreover works properly.
- Do NOT make the pudding based mostly on the package deal deal directions. Solely use the pudding mix and the amount of milk listed.
- I exploit cinnamon graham crackers on this recipe. It’s possible you’ll substitute plain graham crackers.
- Can I substitute whipped cream for cool whip? Positive. Whip 1-½ cups of heavy cream, ¼ cup of powdered sugar, and a teaspoon of vanilla extract.
- Don’t want to use canned frosting? It’s possible you’ll make your particular person chocolate ganache.
- Place 1 cup chocolate chips in a bowl. In a small saucepan, over medium heat, ship cream practically to a boil. Pour the current cream over the chocolate; let sit for 1 minute, then whisk until clear. Let the chocolate mixture cool until thickened, about 10 minutes. Unfold it extreme layer of the eclair cake.
- Retailer leftovers lined inside the fridge.
The way in which to Serve Eclair Cake
This no-bake cake is a family favorite! I in no way have any leftovers. Even our pumpkin haters love this easy dessert! Serving this Pumpkin Éclair Cake is all about showcasing its gorgeous layers and guaranteeing each slice is as tempting as a result of the ultimate.
When you’re capable of serve, take the cake out of the fridge and let it sit for just a few minutes so the layers soften barely for that wonderful, melt-in-your-mouth texture. Use a sharp knife to cut by the use of the chilled cake, guaranteeing clear slices that reveal the rich layers of pumpkin filling, graham crackers, and chocolate glaze. Add a dollop of whipped cream or a lightweight dusting of cinnamon.
This dessert is biggest served chilled, so it’s an incredible make-ahead selection for gatherings—merely pull it out whilst you’re capable of impress! The flavors solely get larger as they sit, making this cake a perfect centerpiece for any fall dessert desk.
Looking out for further no-bake desserts? Listed below are some trendy recipes from the web page:
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Pumpkin Eclair Cake
Yield: 12 people
Pumpkin Eclair Cake Recipe – a no-bake fall dessert dream! Layers of spiced pumpkin filling, graham crackers, and rich chocolate glaze come collectively in a creamy, indulgent take care of that’s wonderful for any autumn gathering. Simple to make and unattainable to resist!
- 1 (14.4-oz) subject cinnamon graham crackers
- 1 (5.1-oz) subject vanilla instant pudding
- 2¼ cups milk
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 (8-oz) container Cool Whip, thawed
- 1 (16-oz) can chocolate frosting
Spray the underside of a 9×13 pan with cooking spray.
Line the underside of the pan with whole graham crackers, breaking to swimsuit.
In bowl of {an electrical} mixer, mix pudding with milk; beat at medium velocity for 2 minutes. Fold in pumpkin puree, pumpkin pie spice, and whipped topping.
Pour half the pudding mixture over graham crackers. Place one different layer of whole graham crackers on prime of pudding layer. Pour over remaining half of pudding mixture and cover with one different layer of graham crackers.
Heat the container of prepared frosting, uncovered inside the microwave for 30 to 60 seconds. Pour extreme of the cake. Refrigerate for as a minimum 4 hours sooner than serving.
- I exploit vanilla pudding mix. French vanilla pudding moreover works properly.
- I exploit cinnamon graham crackers on this recipe. It’s possible you’ll substitute plain graham crackers.
- Can I substitute whipped cream for cool whip? Positive. Whip 1-½ cups of heavy cream, ¼ cup of powdered sugar, and a teaspoon of vanilla extract.
- Don’t want to use canned frosting? It’s possible you’ll make your particular person chocolate ganache.
- Place 1 cup chocolate chips in a bowl. In a small saucepan over medium heat, ship cream practically to a boil. Pour the current cream over the chocolate; let sit for 1 minute, then whisk until clear. Let the chocolate mixture cool until thickened, about 10 minutes. Unfold it extreme layer of the eclair cake.
- Retailer leftovers lined inside the fridge.
Steph
Take note this recipe.
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