No Bake Cake Batter Pie

Products Used


Graham Cracker Crust

Cake Batter Filling

  • 4 oz white chocolate, melted and slightly cooled
  • 1 cup salted butter, room temperature
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup white or confetti cake mix
  • 4 large pasteurized eggs (or 1 cup liquid egg substitute)

Whipped Cream


  1. Prepare crust: In a large bowl, combine graham cracker crumbs, softened butter, and sugar until thoroughly combined. Press into a 9-inch pie pan, going up the sides. Refrigerate for 1 hour.
  2. Prepare filling: In bowl of a mixer with a whisk attachment, beat butter and sugar until fluffy (1 or 2 minutes). Add melted white chocolate, vanilla, and cake mix and beat until combined.
  3.  Turn mixer to high speed and add 1 egg, beating for 5 minutes. Continue with each egg, beating for 5 minutes after each addition. Fold in rainbow sprinkles. Spoon filling into prepared pie crust and refrigerate for at least 2 hours.
  4. Prepare whipped cream: In a chilled metal mixing bowl, beat heavy cream, vanilla, and powdered sugar on high speed with a whisk attachment until whipped cream forms. Spoon over pie and garnish with sprinkles.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.

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