Your kiddo is craving a birthday cake, but let’s be honest. There is no way you’re baking a cake on just any day. Enter: these Birthday Cake Pop-Tarts. They taste just like cake but in a form that’s perfect for everyday enjoyment. (Bonus: you can also eat them for breakfast.)
Each bite is packed with an ooey, gooey birthday cake filling that has a nice hint of tartness from the ricotta. Just grab some store-bought dough, cake mix, and a few other ingredients and you’re on your way to the best day ever!
Birthday Cake Pop-Tarts
Makes: 6 servings
- 1 box pie crust dough sheets (containing 2 crusts), pre-rolled
- 1/2 cup whole milk ricotta
- 3 tablespoons birthday/funfetti cake mix
- 1 teaspoon sprinkles
- 2 tablespoons whole milk (for filling)
- 1 egg white, lightly beaten
- 3/4 cups powdered sugar
- 1 1/2 tablespoons milk (for frosting)
- 2 drops gel food coloring per color
- Zip-top bags
- Preheat oven to 400 F.
- Trim to square off the edges of the dough sheets. Lay out one of the trimmed sheets and score it lightly into 6 rectangles.
- Mix the ricotta, cake mix, sprinkles, and milk in a bowl to make the filling.
- Place a dollop of filling (about 4 teaspoons each) onto the center of each rectangle.
- Brush the edges with the beaten egg white, and lay the other dough sheet on top.
- Gently press to seal and release any air trapped inside the tarts.
- Cut the dough, creating 6 even rectangles while leaving about 1 inch apart.
- Crimp the edges with a fork. Then poke a few holes on the top of each tart, using a fork to also release any air pockets.
- Freeze the prepared tarts for 30 minutes, until firm — this helps hold their shape.
- Bake for 15 minutes, or until puffed and golden. Let cool completely.
- Mix powdered sugar and milk to make the frosting.
- Divide frosting into different bowls. Add food coloring. Then spoon dyed frosting into individual zip-top bags, and cut the tip to pipe onto pop-tarts. Let completely dry.