Birthday Cake Pie

Birthday Cake Pie is a fun dessert with a no-bake cake batter flavored pudding filling in a classic pie crust that says “happy birthday” in an original way.

There are so many ways to say ” happy birthday” with desserts other than cake. For example, there are Birthday Cake Cookies, Cake Balls, and Belgian Rainbow Waffles that are all equally festive and delicious, but if you want something a little more original that still involves cake batter, try out this recipe.

Slice of Birthday Cake Pie

BIRTHDAY CAKE
 PIE

We’re not trying to reinvent all things birthday with this pie, but you can’t tell me just looking at this beautiful pie doesn’t make you smile!

The song “Happy Birthday to You” was written in 1893 by two sisters, Patty and Mildred J. Hill, and it is the single most recognized song in the English language. It was also considered copyrighted up until 2016, so you can now feel free to sing it any time you want.

Almost as iconic as the song is the cake, but you can have too much of a good thing. Why not try an unusual, original take on birthday cake and make it into a pie instead? It’s fun, easy, you can still put candles in it and you’ll be the most original chef at the party.

Like this recipe and want more fun, unusual desserts? Try my recipe for Snickers SaladBuckeye Balls and a Banana Split Ice Cream Burger. 

HOW TO MAKE BIRTHDAY CAKE PIE

  • Put your pie crust into a pie pan and bake it until it turns golden brown.
  • Beat heavy cream to stiff peaks
  • Add the pudding mix to your milk and let thicken.
  • Add the thickened pudding to your whipped cream and sprinkles.
  • Spread pudding filling into pie crust then refrigerate for at least 4 hours.

VARIATIONS

  • Oreo: crush up some Oreos and mix into the pie filling before chilling for a rich, crunchy dessert.
  • Chocolate chips: you can use white, dark or milk chocolate chips and stir them into the birthday pie to make it fun and delicious.

Whole Birthday Cake Pie with Pudding filling

SERVE WITH

  • Homemade Vanilla Ice Cream: no matter whether you serve cake or pie at a birthday party, ice cream goes with everything.
  • Homemade Cool Whip: Can’t go wrong with cool whip, especially if you make it yourself!
  • Homemade Whipped Cream: whipped cream is to pie as frosting is to cake, and this whipped cream is sure to impress any birthday guests you have over.

Birthday Cake & Pie Trivia 

Are you looking for some facts you can whip out at your next birthday party to sound super smart? Here are some great ones.

  • The ancient romans came up with the idea of birthday cakes and wedding cakes.
  • The modern birthday cake as we know it started in Germany in the 15th century.
  • The most expensive cake in the world cost (wait for it) $35 million.
  • Paling by comparison is the world’s most expensive pie, which was worth only $9,500.
  • About 7% of Americans polled admitted to buying a pie at the store and trying to pass it off as homemade. The rest are probably lying.
  • National Cake Day is November 26th, but pie gets 3 national days! December 1st and January 23rd are both National Pie Day, and March 14th is Pi Day (in celebration of the ratio Pi which goes on for ever but the first few digits of it are 3.14159265358979323. That’s why Pi Day is March 14th, because the date is 3/14.) People generally celebrate Pi Day by eating pie (go figure.)

How to Store Birthday Cake Pie:

  • Serve: you shouldn’t leave your birthday pie out at room temperature for longer than two hours due to the eggs and milk (plus it tastes so much better fresh out of the fridge.)
  • Store: you can keep your cake leftovers in the fridge for up to 4 days before its time to throw it out and start planning the pie for next year.
  • Freeze: you can freeze birthday cake pie for up to 3 months, but I’d recommend enjoying it well before that point.

Very Important Notes:

  • We use confetti sprinkles in this recipe for a very specific reason, they don’t bleed color nearly as quickly as jimmies/regular sprinkles. If you use regular sprinkles they will start to bleed color almost as soon as you start mixing them.
  • If you are using a homemade pie crust or a rolled pie crust you put into a pie plate you must use pie weights to keep the pie crust in place while baking so it doesn’t shrink.
  • If you use a frozen pie crust you don’t need to use pie weights.

Slice of Birthday Cake Pie with Whipped Cream and Rainbow Sprinkles

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Birthday Cake Pie

Birthday Cake Pie is a fun dessert with a no-bake cake batter flavored pudding filling in a classic pie crust that says "happy birthday" in an original way.
Yield 8 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 deep dish pie crust
  • 1 cup heavy cream
  • 3/4 cup vanilla cake mix
  • 3.4 ounces instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 3 tablespoons confetti sprinkles , (See note above recipe)

Instructions

  • Bake pie crust at 375 degrees in pie pan it until it turns golden brown, about 18-20 minutes.
  • Add heavy cream to your stand mixer on high speed for 1-2 minutes until they reach stiff peaks. Add in cake mix until stiff peaks form, about 2 minutes more.
  • In a large bowl add the pudding mix to your milk and let thicken for five minutes.
  • Fold the whipped cream into your pudding mix then finally fold in your confetti sprinkles.
  • Spread pudding filling into pie crust then refrigerate for at least 4 hours.

Nutrition

Calories: 463kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 528mg | Potassium: 78mg | Fiber: 1g | Sugar: 30g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 1.6mg
Keyword: Birthday Cake Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi..instead of mixing the milk in the the pudding mix to let it sit on the side to thicken up…I poured the heavy cream in the pudding mix together ? I ended up adding them all together! It’s tastes good, but, it’s in the freezer now!! I hope this doesn’t mess things up!

  2. I can’t get it to set. It’s still a pudding-like consistency. I even put in the freezer for several hours. Any clue what I could have done wrong?

    1. Hello, the only thing I can think of is if your heavy cream peaks were stiff enough. Also, make sure to fold the heavy cream into the pudding and not stir the peaks out.

  3. Was this supposed to go into the freezer? Mine was in the fridge for about 7 hours and was still pudding-like in consistency. It tasted good, but was really gross to look at after having to scoop from pie pan. Followed directions exactly as written.

    1. Heavy cream has a higher fat content but you can use table cream as a substitute if that’s all you have. Good luck!

  4. This looks so good! Do you know anything I could use instead of instant vanilla pudding mix as I cant get this in the uk.

    1. Are you able to get vanilla pudding and just use that in place of the mix and the milk? I’m sorry, I’m not sure what else would be available besides looking up a DIY vanilla pudding mix online.

  5. Would I be able to substitute the pie crust for a Graham cracker crust and just not bake it then?

  6. Where does the 3/4 cup vanilla cake mix come in the ingredients in your Birthday Cake Pie??

    1. Thanks for catching that! You’ll add it in after the heavy cream. I’ve edited the recipe card to include it now.

  7. Ingredients list says I need 3/4 cup vanilla cake mix. I don’t see cake mix mentioned in the instructions. Should it be omitted?

    1. You’ll add it in after the heavy cream. I clearly needed more coffee before editing and posting, haha!

  8. The recipe calls for cake mix, is that an error, the directions to not mention adding it to the recipe?

  9. At what point do you put in the cake mix? With the pudding mix? I’ve read it through several times and am unsure what to do with the cake mix listed in ingredients. ????

  10. Where are the eggs in the recipe? Also, when do you add the cake mix? I can’t wait to make this pie. I love your recipes!

    1. I’m so glad you love the recipe. The ingredient list is correct and there are no eggs because it’s a no bake filling. I hope you enjoy it!

  11. not too sure what the deal is with the vanilla cake mix? Where do I use it and / or why? This does look interesting but confusing?

  12. Hi Sabrina,
    The ingredients list vanilla cake mix. I may be having a senior moment, but I can’t see what I do with this in the instructions.

    1. I was the one having the moment, haha! Sorry about that. I’ve edited the recipe card to include it now. You’ll want to add it in after the heavy cream.

    1. I’m so glad you want to try it. I’ve edited the recipe card to include it now. You’ll want to add it in after the heavy cream.

    1. Sorry about that. I’ve edited the recipe card to include it. You’ll want to add it with after the heavy cream.

  13. My daughter is a huge fan of anything with sprinkles, so I can’t wait to make this for her. I bet it would be great frozen as well!

  14. Oh my goodness, what a special birthday treat that is! Very unusual and just a handful of ingredients! I absolutely love it.