Print

Birthday Cake Funfetti Pop Tart Slab Pie

Birthday Cake Funfetti Pop Tart Slab Pie - featured image
Print Recipe

A festive, crowd-pleasing dessert that combines the nostalgic flavors of birthday cake and Pop Tarts in a giant, sprinkle-filled slab pie. Perfect for parties, potlucks, or any celebration, this easy recipe features a buttery funfetti crust, creamy vanilla filling, and colorful frosting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup rainbow sprinkles (jimmies preferred)
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 2 large eggs, cold
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 cup rainbow sprinkles (for filling)
  • 1/4 teaspoon almond extract (optional, for filling)
  • 1 1/2 cups powdered sugar (for frosting)
  • 2 tablespoons unsalted butter, melted
  • 2–3 tablespoons whole milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch salt
  • 1/4 cup rainbow sprinkles (for topping)

Instructions

  1. Make the Funfetti Pie Crust: In a large mixing bowl, whisk together flour, sugar, and salt. Toss in sprinkles and mix. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse sand. In a small bowl, whisk eggs, milk, vanilla, and almond extracts. Pour wet ingredients into dry and gently mix until dough just comes together. Pat into a rectangle, wrap in plastic, and chill for 30 minutes.
  2. Roll Out and Assemble: Preheat oven to 350°F (175°C). Line a half-sheet pan with parchment. Divide dough in half and roll each piece to fit the pan (about 1/4 inch thick). Lay one piece on the pan for the bottom crust. Set aside the top piece.
  3. Prepare the Filling: In a clean bowl, cream softened butter and powdered sugar until light and fluffy. Add milk, vanilla, almond extract, and sprinkles. Beat until smooth. Spread filling evenly over bottom crust, leaving a 1/2-inch border.
  4. Top and Seal: Place the second dough sheet over the filling. Press edges with a fork to seal. Prick top crust all over with a fork to vent.
  5. Bake: Bake for 28-32 minutes, until crust is golden and just set. If edges brown too fast, cover lightly with foil.
  6. Cool and Frost: Let slab pie cool in pan for 20-30 minutes. Meanwhile, whisk together powdered sugar, melted butter, milk, vanilla, and salt for frosting. It should be thick but spreadable—add more milk if needed.
  7. Decorate: Spread frosting over cooled pie. Scatter sprinkles on top. Let frosting set for 20 minutes before slicing.
  8. Slice and Serve: Use a sharp knife or pizza cutter to slice into squares. Serve straight from the pan or transfer to a platter.

Notes

For best results, use cold butter and chill the dough well. Jimmies sprinkles work best for color and texture. The pie is best enjoyed the same day, but leftovers keep well in the fridge. Gluten-free and dairy-free adaptations are easy. Let frosting set before slicing for neat squares. You can freeze leftovers for up to 2 months.

Nutrition

Keywords: birthday cake, funfetti, pop tart, slab pie, party dessert, easy dessert, kid-friendly, celebration, sprinkle dessert, vanilla, homemade pie

Find it online: https://forkifyfun.com/birthday-cake-funfetti-pop-tart-slab-pie-recipe-easy-party-dessert/