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–+ servings
Three slices of Pumpkin Eclair Cake lined up on a plate.
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5 from 9 votes

Pumpkin Eclair Cake

Pumpkin Eclair Cake is like a cross between pumpkin cheesecake and eclairs. One of the EASIEST, and most delicious, fall dessert recipes you will ever make!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: French
Keyword: Eclair, Pumpkin
Servings: 18
Calories: 256kcal
Author: Echo Blickenstaff

Equipment

  • 9 x 13 Baking Pan

Ingredients

  • 1 14.4 ounce package graham crackers
  • 1 large box pumpkin spice instant pudding mix
  • 3 1/2 cups milk
  • 8 ounces Cool Whip thawed

Frosting

  • 3/4 cup white chocolate chips melted
  • 2 teaspoons light corn syrup
  • 2 teaspoons vanilla extract
  • 3 Tablespoons butter softened
  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk
  • cinnamon optional, to taste

Instructions

  • In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
    Baking dish with graham crackers on the bottom layer to make Pumpkin Eclair Cake.
  • Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
    Mixing bowl with pumpkin pudding and Cool Whip for Pumpkin Eclair Cake.
  • Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
    Spreading pudding mixture over the graham crackers for Pumpkin Eclair Cake.
  • Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
    Layering graham crackers over pumpkin pudding for Pumpkin Eclair Cake.
  • Combine remaining ingredients to make frosting. Beat until smooth.
    Frosting in mixing bowl with beaters for Pumpkin Eclair Cake.
  • Spread over graham crackers and refrigerate overnight.
    Spreading frosting on top of graham crackers for Pumpkin Eclair Cake.
  • Optional: Lightly sprinkle the top of the cake with cinnamon before serving.
    Cinnamon sprinkled on top of Pumpkin Eclair Cake in a baking dish.

Video

Notes

Pumpkin Eclair Cake Pro Tip

When covering the cake, be sure to use an air tight container, plastic, or foil. If you are using plastic wrap or tin foil, stick toothpicks in the cake to keep the wrap or foil from touching the cake.

Nutrition

Calories: 256kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 262mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Calcium: 101mg | Iron: 0.9mg