Step 1Preheat 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.

Step 2Remove 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.

Step 3Transfer 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.

Step 4Transfer 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.

Step 5Meanwhile, 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.

Step 6In 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.

Step 7Add 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.

Step 8Transfer 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.

Step 9When 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.

Birthday Cake Pie

Ingredients

Directions

Desserts