thepioneerwoman
Birthday Cake Pie
Skip the usual cake and try this easy birthday cake pie! With confetti cake mix in both the crust and filling, it's a colorful, cute, make-ahead dessert recipe.
👥 12 Servings⏱️ Prep & Cook: 5h⏳ Prep: 35 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
- ●whisk
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Lightly grease a 9-inch pie plate (not deep-dish) with nonstick cooking spray.
Nonstick cooking spray, for the pie plate
2
Remove 3/4 cup of the cake mix and set aside. In a large bowl, use a rubber spatula to gently mix together the remaining cake mix, all-purpose flour, butter, egg, egg yolks, and 2 teaspoons water until it just comes together, about ⏱️ 3 minutes.
large egg, plus 3 large egg yolks1
3
Transfer the dough to a lightly floured work surface and gently knead until it is well combined. Form into a disc, then roll out into a 12-inch circle.
4
Transfer the crust to the prepared pie plate. Trim any excess dough, then crimp or flute the edges as desired. Use a fork to poke holes along the bottom and sides of the pie dough. Bake until lightly browned, about ⏱️ 12 minutes. Let cool completely, about ⏱️ 30 minutes.
5
Meanwhile, spread the reserved cake mix over the prepared baking sheet. Bake for ⏱️ 5 minutes, then transfer to a bowl and whisk to remove any lumps. Let cool completely.
6
In a large bowl, whisk together the pudding mix and milk until smooth. Cover and refrigerate until set, about ⏱️ 5 minutes. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, 2 to ⏱️ 3 minutes. Remove 1 cup of the whipped cream to a medium bowl and whisk in the powdered sugar by hand; cover and refrigerate.
7
Add the cooled cake mix to the remaining whipped cream in the mixing bowl and continue beating until incorporated and stiff peaks return, about ⏱️ 1 minute more. Mix a large spoonful of the whipped cream into the pudding to lighten it, then carefully fold in the remaining whipped cream and 2 tablespoons of the sprinkles.
8
Transfer the filling to the cooled crust and spread in an even layer. Cover with plastic wrap and refrigerate until firm, at least ⏱️ 4 hours and up to 3 days.
9
When ready to serve: If the reserved whipped cream seems soft, beat in a large bowl with a whisk until stiff peaks form. Transfer to a piping bag fitted with a fluted tip and pipe rosettes around the perimeter of the pie. Top the whipped cream rosettes with sprinkles.
Nutrition Facts
calories
382 Calories
fat Content
18 g
fiber Content
1 g
sugar Content
14 g
sodium Content
368 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
101 mg
carbohydrate Content
50 g
saturated Fat Content
9 g
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