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+ servings
A cake with frosting piped on top cut in slices.
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5 from 6 votes

Pie Birthday Cake

This pie birthday cake is a fluffy, delicious vanilla cake. It's baked on top of a buttery graham cracker crust and has cherry pie filling swirled throughout. It is decorated with cherry vanilla buttercream frosting.
Prep Time30 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 770kcal
Author: Natalie

Ingredients

Graham Cracker Crust

  • cups graham cracker crumbs from about 11 full sheets
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted

Pie Birthday Cake

  • ¼ cup oil canola or vegetable
  • 2 tablespoons unsalted butter melted, cooled slightly
  • ¾ cups granulated sugar
  • 2 large eggs room temperature
  • ¼ cup full fat sour cream room temperature
  • ½ cup whole milk room temperature
  • teaspoons vanilla extract
  • cups all purpose flour
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • cup cherry pie filling pureed

Cherry Buttercream Frosting

  • ¾ cup unsalted butter room temperature
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 3 cups powdered sugar*
  • 3 tablespoons cherry pie filling pureed

Instructions

Graham Cracker Crumbs

  • Preheat oven to 325 F. Lightly spray the bottom of a 9-inch springform pan with non stick baking spray. Place a round of parchment paper on the bottom.
  • In a food processor, pulse the graham crackers to finely ground crumbs.
  • Pour crumbs into a medium mixing bowl. Stir in the sugar. Stir in the melted butter until combined. Mixture will be sandy.
  • Spoon mixture evenly into the prepared pan. Use a small measuring cup to pack the crumbs into the bottom of the pan and up the sides.
  • Bake for 8-10 minutes. Remove and place on a wire rack. Allow to cool completely.

Pie Birthday Cake

  • Preheat oven to 350 F.
  • Use a food processor to puree the pie filling for the cake and the frosting. Set aside.
  • In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl or the bowl of an electric mixer, beat together the oil, melted butter and sugar.
  • Beat in the sour cream followed by the vanilla. With the mixer running, add one egg at a time.
  • Add the dry ingredients alternatively with the milk.
  • Pour the batter into the cooled graham cracker crust. Smooth the batter with an offset spatula.
  • Evenly drop heaping teaspoonfuls of the pureed pie filling. Drag a toothpick or the tip of a knife through the pie filling. Be careful not to over-swirl or you won’t get the marbled look. 
  • Bake 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake. Remove cake from oven and place the pan on a cooling rack. Allow to cool completely.
  • Once cooled, pipe or spread the frosting on the cake. Serve slices with extra pie filling on top, if desired!

Buttercream Frosting

  • In the bowl of an electric mixer or in a large mixing bowl, using a hand held mixer, beat the butter and salt on medium speed until butter is smooth. Scrape down the sides of the bowl.
  • Turn mixer to low and add half of the powdered sugar. Beat until combined and smooth.
  • Add pureed cherry pie filling and the vanilla extract. Beat til incorporated then mix in the remaining powdered sugar. Beat until frosting is smooth. 

Notes

*Add more powdered sugar if needed to reach desired consistency.
Store this pie birthday cake in an airtight container. Store at room temperature for 2-3 days. Freeze the unfrosted cake in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.

Nutrition

Serving: 1slice | Calories: 770kcal | Carbohydrates: 103g | Protein: 5g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 354mg | Potassium: 104mg | Fiber: 1g | Sugar: 71g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg