Pumpkin Spice Éclair Cake

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Chill Time4 hrs

Total Time4 hrs 20 mins

Servings: to 12

Calories: 524kcal

Ingredients

For the cake:

14 oz. box cinnamon graham crackers
2 3.4 oz. boxes instant pumpkin spice pudding mix
3 cups milk
8 oz. tub whipped topping
½ tsp. cinnamon optional
¼ tsp. allspice optional

For the frosting:

1 cup sugar
⅓ cup unsweetened cocoa
¼ cup milk
¼ cup butter
1 tsp. vanilla

Instructions

For the cake:

Mix 2 boxes of instant pudding with 3 cups milk and stir until it begins to thicken.
Fold in container of Cool Whip, cinnamon and allspice.
Line a 9 x 13 pan with a single layer of graham crackers.
Spread ⅓ of pudding mixture on top of crackers.
Place another layer of graham crackers on top of the pudding.
Repeat layers, ending with pudding mixture.
Place in refrigerator to chill while making the 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 and allow icing to 'set' on cake.

Notes

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.

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