Go Back

Pumpkin Spice Eclair Cake with Chocolate Frosting


  • 1 box Cinnamon Graham Crackers you will have some leftover
  • 2 boxes Instant Pumpkin Spice Pudding mix
  • 3 cups milk
  • 1 container Cool Whip
  • 1/2 tsp. cinnamon optional
  • 1/4 tsp. allspice optional

For Frosting -

  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla


  • Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken.
  • Fold in container of Cool Whip.
  • Line a 9 x 13 pan with single layer of graham crackers.
  • Spread 1/3 of pudding mixture on top of crackers.
  • Place another layer of graham crackers on top of pudding.
  • Repeat layers, ending with pudding mixture.
  • Place in refrigerator to chill while making frosting*

For the Frosting

  • Mix sugar, cocoa and milk in a medium size pot.
  • Bring to a boil over medium heat - stirring the entire time with a wooden spoon.
  • Boil for one minute (still stirring!)
  • Remove from heat and add butter and vanilla.
  • Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.

Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake.

  • Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.