Description
Pumpkin Eclair Cake is a no-bake, layered dessert featuring cinnamon graham crackers, creamy pumpkin-flavored vanilla pudding, and topped with rich chocolate frosting. This simple yet indulgent treat combines the flavors of pumpkin pie spice with the classic eclair cake style, perfect for fall gatherings or anytime you’re craving a festive dessert.
Ingredients
Scale
Base
- 1 (14.4-oz) box cinnamon graham crackers
Pudding Mixture
- 1 (5.1-oz) box vanilla instant pudding
- 2¼ cups milk
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 (8-oz) container Cool Whip, thawed
Topping
- 1 (16-oz) can chocolate frosting
Instructions
- Prepare the Pan: Spray the bottom of a 9×13 inch pan thoroughly with cooking spray to prevent sticking and ensure easy serving later.
- Layer the Graham Crackers: Arrange a single layer of whole cinnamon graham crackers on the bottom of the pan, breaking pieces as needed to fit snugly across the surface.
- Make the Pumpkin Pudding Mixture: In the bowl of an electric mixer, combine the vanilla instant pudding mix with 2¼ cups milk. Beat at medium speed for about 2 minutes until thickened. Gently fold in the pumpkin puree, pumpkin pie spice, and thawed Cool Whip to create a smooth, creamy filling.
- Assemble the Layers: Pour half of the prepared pumpkin pudding mixture evenly over the graham cracker layer. Next, add another full layer of whole graham crackers on top. Pour the remaining pumpkin pudding mixture over this second cracker layer, then finish with a final layer of graham crackers on top.
- Add Chocolate Frosting: Warm the can of chocolate frosting in the microwave uncovered for 30 to 60 seconds until slightly softened and pourable. Evenly spread the warmed frosting over the top graham cracker layer to coat the cake completely.
- Chill the Cake: Cover the pan and refrigerate the cake for at least 4 hours, allowing the pudding to set and the flavors to meld together before serving.
Notes
- Ensure the Cool Whip is fully thawed for easy folding into the pudding mixture.
- To enhance the pumpkin flavor, add an extra ¼ teaspoon of pumpkin pie spice if desired.
- If you prefer a thicker pudding consistency, chill the pudding mixture briefly before layering.
- This cake can be made up to a day in advance and stored refrigerated, making it great for busy occasions.
- Use a serrated knife to slice the cake neatly without crushing the layers.
