Pie Birthday Cake with Graham Cracker Crust and Cherry Buttercream Frosting

This innovative recipe gives you a delightful combination of a rich graham cracker crust, a soft birthday cake with hints of cherry, and a fluffy cherry buttercream frosting. Perfect for special occasions and sure to impress!

Ingredients:

For the Graham Cracker Crust:

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

For the Pie Birthday Cake:

• ¼ cup oil (canola or vegetable)
• 2 tablespoons unsalted butter, melted and slightly cooled
• ¾ cups granulated sugar
• 2 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature
• ½ cup whole milk, room temperature
• 1¾ teaspoons vanilla extract
• 1½ cups all-purpose flour
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup cherry pie filling, pureed

For the Cherry Buttercream Frosting:

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

Instructions:

For the Graham Cracker Crust:

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan’s bottom with non-stick baking spray, and place a parchment paper circle on the bottom.
2. In a food processor, pulse the graham crackers until finely ground.
3. Transfer the crumbs to a bowl and mix in sugar and melted butter until it resembles wet sand.
4. Evenly spread the mixture into the prepared pan, pressing it on the bottom and up the sides.
5. Bake for 8-10 minutes, then let cool completely on a wire rack.

For the Pie Birthday Cake:

1. Increase oven temperature to 350°F.
2. Use a food processor to puree the pie filling, setting aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate large bowl, mix the oil, melted butter, and sugar. Blend in sour cream and vanilla, then incorporate each egg one at a time.
5. Gradually fold in the dry ingredients, alternating with the milk.
6. Pour this batter over the graham cracker crust, and smooth it out.
7. Drop dollops of the pureed pie filling over the batter, then use a toothpick or knife to create a marbled effect by swirling it.
8. Bake for 30-35 minutes or until a toothpick inserted into the cake’s center comes out clean. Let the cake cool completely.

For the Cherry Buttercream Frosting:

1. In a large mixing bowl, beat the butter and salt until smooth.
2. On low speed, gradually add half of the powdered sugar and beat until combined.
3. Mix in the pureed cherry pie filling and vanilla extract, then incorporate the remaining powdered sugar. Beat until the frosting achieves a smooth texture.

Assembly: Once the cake is cooled, either pipe or spread the cherry buttercream frosting on top. For an extra touch, serve slices with a dollop of pie filling.

Notes:

• Adjust the frosting consistency by adding more powdered sugar if needed.
• Store in an airtight container at room temperature for 2-3 days.
• For longer storage, freeze the unfrosted cake. When ready to eat, thaw either in the refrigerator or at room temperature.

This dessert is a beautiful fusion of flavors and textures, creating an unforgettable birthday treat! Enjoy!