No Bake Caramel Apple Cake
No Bake Caramel Apple Cake is a simple layered dessert with cinnamon graham crackers, a thick vanilla pudding filling, spiced apple pie filling, and a caramel drizzle on top. After chilling, the crackers soften into cake-like layers that slice neatly and make this easy to serve.
The method stays straightforward: layer everything in a 9×13-inch dish, chill until set, and add the caramel just before serving. Cutting the apples into smaller pieces and using a thick pudding layer helps the dessert hold together better.
Ingredients for No Bake Caramel Apple Cake
- About 1 1/2 sleeves cinnamon graham crackers (about 340g)
- 2 boxes (3.4 ounces each) instant vanilla pudding mix (about 190g total)
- 3 cups cold milk (about 725g)
- 1 cup heavy cream (240g)
- 1/2 cup powdered sugar (60g)
- 1 can (20 ounces) apple pie filling (about 575g)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 to 3/4 cup caramel sauce or caramel topping (about 160g)
- Whipped cream, for serving, optional
If the apple slices are large, cut them into smaller bite-size pieces before layering. If the filling seems very loose, spoon off a little excess syrup so the dessert sets more cleanly.
How to Make No Bake Caramel Apple Cake
- Season the apples: In a small bowl, stir the apple pie filling with the cinnamon and nutmeg until evenly mixed.
- Make the creamy filling: In a large bowl, whisk the instant pudding mix with the cold milk for 1 to 2 minutes, until it starts to thicken. Add the heavy cream and powdered sugar, then beat with a hand mixer or stand mixer for 2 to 4 minutes, until smooth and thick enough to mound on a spoon.
- Start the layers: Arrange a single layer of cinnamon graham crackers in the bottom of a 9×13-inch baking dish, breaking pieces as needed to fit the corners and edges. Spread about one-third of the pudding mixture over the crackers, then spoon about half of the apple filling over the top.
- Repeat and finish: Add another layer of graham crackers, another third of the pudding mixture, and the remaining apple filling. Finish with a final layer of graham crackers and spread the remaining pudding mixture over the top. Smooth the surface gently with a spatula.
- Chill until set: Cover and refrigerate for at least 4 hours, or preferably overnight. It is ready when the graham crackers have softened and the layers hold together when sliced.
- Top and serve: Drizzle the caramel sauce over the top just before serving. Slice into squares and use a sturdy spatula to lift out the pieces. Add whipped cream or extra caramel if you like.
How to Keep the Layers Neat
The two things that matter most here are pudding thickness and apple filling moisture. If the pudding still looks loose, keep mixing until it thickens well. If the apple filling is very syrupy, remove a little of the extra liquid before layering.
Chill time matters too. A 4-hour chill will work, but overnight usually gives the cleanest slices and the most even texture.
Easy Variations
Cherry Caramel Icebox Cake
Use cherry pie filling instead of apple pie filling. Spread it gently since it can be a little looser.
Blueberry Caramel Icebox Cake
Use blueberry pie filling for a fruitier version. Spoon it carefully so it does not streak too much into the cream layer.
Chocolate Graham Caramel Dessert
Replace the cinnamon graham crackers with chocolate graham crackers or chocolate wafer cookies for a richer version.
Make-Ahead and Serving Notes
This dessert is a good make-ahead choice for potlucks and holiday meals. Assemble it earlier in the day or the night before, then keep it covered in the refrigerator until serving.
For the cleanest top, wait to add the caramel until just before serving. If you like chilled layered desserts, you may also enjoy Pumpkin Lush Dessert.
How to Store No Bake Caramel Apple Cake
Cover leftovers tightly and refrigerate. The texture is best within 2 to 3 days while the layers are still firm and cold.
Serve leftovers straight from the refrigerator. No reheating is needed.
Do not leave this dessert at room temperature for more than about 4 hours total. Return leftovers to the refrigerator promptly so the filling stays set.
For another fall dessert, try Mini Pumpkin Pies. If you want a baked fruit dessert instead, these Cranberry Crumble Bars are another good option.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, caramel quantity, and serving size.
- Serving size: 1 of 12 servings
- Calories: about 340
- Protein: 4g
- Fat: 13g
- Carbohydrates: 54g
- Per 100g: about 220 calories, 3g protein, 8g fat, 35g carbohydrates
Equipment
- 9×13-inch baking dish
- mixing bowls
- hand mixer or stand mixer
- spatula
- measuring cups
Ingredients
Main
- About 1 1/2 sleeves cinnamon graham crackers (about 340g)
- 2 boxes (3.4 oz each) instant vanilla pudding mix (about 190g total)
- 3 cups cold milk (about 725g)
- 1 cup heavy cream (240g)
- 1/2 cup powdered sugar (60g)
- 1 can (20 ounces) apple pie filling (about 575g)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 to 3/4 cup caramel sauce or caramel topping (about 160g)
- Whipped cream, for serving (optional)
Instructions
- Stir the apple pie filling with the ground cinnamon and nutmeg in a small bowl until evenly mixed.
- Whisk the instant vanilla pudding mix with the cold milk for 1 to 2 minutes, until it starts to thicken.
- Add the heavy cream and powdered sugar to the pudding mixture and beat with a hand mixer or stand mixer for 2 to 4 minutes, until smooth and thick enough to mound on a spoon.
- Arrange a single layer of cinnamon graham crackers in the bottom of a 9×13-inch baking dish, breaking pieces as needed to fit.
- Spread about one-third of the pudding mixture over the crackers.
- Spoon about half of the seasoned apple filling over the pudding layer.
- Add another layer of graham crackers, spread another third of the pudding mixture, then spoon the remaining apple filling over that layer.
- Finish with a final layer of graham crackers and spread the remaining pudding mixture over the top, smoothing gently with a spatula.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until the graham crackers have softened and the layers hold together.
- Just before serving, drizzle the caramel sauce over the top, slice into squares, and lift pieces with a sturdy spatula. Add whipped cream or extra caramel if desired.
Tips
- Cut large apple slices into bite-size pieces before layering to improve texture and serving.
- If the apple filling is very syrupy, spoon off some excess syrup before layering to prevent soggy layers.
- Keep mixing the pudding until it is thick enough to mound for cleaner layers.
- Chill at least 4 hours, but refrigerate overnight for the cleanest slices.
- Wait to add the caramel sauce until just before serving to keep the top neat.
Variations
- Cherry Caramel Icebox Cake: Use cherry pie filling instead of apple pie filling; spread gently if the filling is looser.
- Blueberry Caramel Icebox Cake: Use blueberry pie filling for a fruitier version and spoon it carefully to avoid streaking the cream.
- Chocolate Graham Caramel Dessert: Replace the cinnamon graham crackers with chocolate graham crackers or chocolate wafer cookies for a richer dessert.
