Pumpkin Eclair Cake


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


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


  1. In a 9×13 pan, cover bottom with one layer of graham crackers (whole).
  2. Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
  3. Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
  4. Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
  5. Combine remaining ingredients to make frosting. Beat until smooth.
  6. Pour over graham crackers and refrigerate overnight.
  7. Optional: Lightly sprinkle the top of the cake with cinnamon before serving.

Base Recipe adapted from this SITE

Pumpkin Eclair Cake
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