Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

If you could only eat one flavor of dessert for the rest of your life, what would it be? If you said cake batter, this recipe is for you.

Two boxes of cake mix equals four distinct layers of cake batter awesomeness with a side of cake batter goodness. Let’s break it down: cake mix crust, birthday cake cookies, cake, cake mix frosting, and cake mix ice cream. Now this recipe is a bit a more complex than what I usually get myself into, but, oh man, is it worth the extra effort. Get ready, cuz here it comes:

Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

 Cake Batter Cookie Cake Pie with Cake Batter Ice Cream
(12 servings)


Ice Cream (Cuisinart basic vanilla recipe, plus sprinkles and cake mix)

2c heavy whipping cream

  • 3/4c sugar
  • 1c whole milk
  • pinch salt
  • 1/2 box (approx. 7.6oz) yellow cake mix
  • 1/4c sprinkles


  •  1/2 box (approx. 7.60z) yellow cake mix
  • 1/2T butter, softened
  • 1 egg
  • 1 yolk
  • flour, for dusting


  • 1 package Pillsbury Ready To Bake!® Birthday Cake Cookies


  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 1/2c water
  • 2.5T oil
  • 1 egg
  • 1 white


  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 4T butter
  • 1/4 to 1/3c whole milk


Ice Cream

  1.  Whisk together cream, sugar, milk, and salt. Let chill in fridge for 2 hours or overnight.
  2. Pour liquid into ice cream maker and allow to churn until ready (about 10 to 15 minutes.) When you are close to taking the ice cream out of the ice cream maker, add in cake mix and churn until combined.
  3. Let set in freezer 2-4 hours and then stir in sprinkles. Leave in freezer until ready to eat.

Cookie Cake Pie

  1.  Preheat oven to 350 and grease 9-inch, deep-dish pie plate.
  2. Combine all ingredients except flour in medium bowl until it forms a dough. On a floured surface, roll out dough to pie crust size and lay into pie dish.
  3. Break apart cookie dough and smash even layer into pie crust.
  4. Combine all ingredients for cake mix with electric mixer—on low for 30 seconds, and then on medium for 1 and a half minutes. Pour cake mix on top of cookie layer.
  5. Cover crust with foil and bake for 35 to 40 minutes (removing foil after about 25 minutes) until cake golden brown and springs back when you touch it.


  1. Soften butter and whip with electric mixer until smooth.
  2. Add cake mix and milk and beat on medium high until frosting is fluffy and spreadable. (You may need to add more milk.)
  3. Frost cooled cookie cake pie and top with more sprinkles.

Sometimes there are just no words. This is one of those times. Let’s not waste any time on exposition when you could be eating this instead.

By Becky McKay

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.

Leave a Reply