Cake Mix Whoopie Pies have soft, pillowy cookies surrounding a smooth and creamy buttercream. They're perfect for birthday parties, bake sales and everyday baking!
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If a cake and a cookie had a baby, I'm pretty sure a whoopie pie would be the end result. Ok, maybe that's a strange way to think about it! But either way, the smooth filling with the moist and soft cookies surrounding it is just heavenly!
Never made a whoopie pie? Do they seem intimidating? They really shouldn't be. Don't let that intimidation stand between you and a whoopie pie!! Trust me....these things are SO good and surprisingly quite simple!
Why are they called "Whoopie Pies?"
Great question!! Lancaster county legend has it that the Amish started this tradition when they had leftover cake batter. They'd bake the batter into cookies and turn them into these treat. The kids and husbands of these Amish women would explain "whoopie!" when they saw one of these in their lunchbox, so they came to be known as Whoopie Pies!
What do you need to make these easy Whoopie Pies?
Before we get into which ingredients you need, it's super important that you have parchment paper or silicone baking mats. They're essential in making sure your cookies can be easily removed from the pan.
Ok, now for the ingredients!!
- Cake Mix - See below for different flavors you can use!
- Pudding Mix - Again, see below for different flavors you can use! No matter which flavor you go with, make sure it's the instant pudding mix.
- Vegetable Oil
- Eggs - I used large eggs.
- Butter - I use salted butter. If you only have unsalted butter, you can use that plus ¼ teaspoon salt. You'll want to make sure it's softened a bit.
- Powdered Sugar
- Vanilla Extract
- Marshmallow Cream - You will find this near the marshmallows in the grocery store. Depending on the brand, it might be called Marshmallow Fluff.
How to Make Whoopie Pies
Make the Cookies
Start by lining a few cookie sheets with parchment paper or silicone baking mats and preheat the oven to 350F. Add the dry cake mix, pudding mix, water, eggs and oil to a large bowl. You can mix by hand, use an electric mixer or a stand mixer fitted with the whisk attachment. Mix on low speed until combined then stop the mixer and scrap down the sides of the bowl with a rubber spatula.
Beat the batter on medium speed for 2 minutes. Drop batter onto the lined baking sheets using a medium cookie scoop, making sure to give each of them room to puff up as they bake. Bake the cake-like cookies until they no longer look wet on top (they should be shiny, but not wet to the touch). Let them cool for a couple minutes before removing to a cooling rack.
Make the Creamy Filling
In a separate bowl, add the softened butter. I find it easiest to make the filling using an electric hand mixer or a stand mixer fitted with the paddle attachment. Give the butter a stir until smooth then add the powdered sugar and vanilla. It'll be quite thick at this point.
Next, add the marshmallow fluff and stir until combined.
Assemble the Whoopie Pies
Once the cookies are completely cool and the filling is done, it's time to put these delicious whoopie pies together!! I like to match up cookies that are the same size and set them next to each other.
Use a spoon, a piping bag with a large round tip or a small cookie scoop to add the marshmallow creme filling to the bottom of one of the cookies. Use the second cookie to create a sandwich and repeat with the remaining cookies.
What kind of cake mix should I use?
Here's what I love about these whoopie pies - you can use about ANY cake mix and pudding mix flavor! Chocolate whoopie pies are simply a classic and funfetti is such a fun one for birthdays and celebrations! And though traditional whoopie pies have a marshmallow filling, feel free to use flavored buttercream instead!
Here are some delicious options:
- Classic Chocolate Whoopie Pies: Devils Food Cake Mix + Chocolate Pudding Mix
- Vanilla Whoopie Pies: Vanilla/White/Yellow Cake Mix + Vanilla (or French Vanilla) Pudding Mix
- Red Velvet Whoopie Pies: Red Velvet Cake Mix + Chocolate Pudding Mix (Can use Cream Cheese Filling rather than marshmallow creme frosting for a more classic red velvet flavor)
- Birthday Cake Whoopie Pies: Funfetti Cake Mix + Vanilla (or French Vanilla) Pudding Mix
- Lemon Whoopie Pies: Lemon Cake Mix + Lemon Pudding Mix
- Spiced Whoopie Pies: Spice Cake Mix + Vanilla (or French Vanilla) Pudding Mix
- Strawberry Whoopie Pies: Strawberry Cake Mix + Strawberry Cream (or Vanilla) Pudding Mix
How should I serve Whoopie Pies?
You can serve these cold (right out of the fridge) or after setting out a room temperature for 15 minutes. I personally prefer them right out of the fridge.
These can be a little messy to eat, so I like serving them on a flattened cupcake wrapper!
How should I store Whoopie Pies?
These need to be stored in the fridge - they'll last longer that way too. If you want to freeze them, you certainly can! Just be sure to put them in an airtight container in a single layer OR with waxed/parchment paper between layers so they don't stick together.
Some of my other favorite cookie recipes for you to enjoy:
Zucchini Cookies - Soft, moist cookies with a delicious cream cheese frosting
Oatmeal Scotchies - Oatmeal, butterscotch chips, white chips, cinnamon....100% yum!!
Double Chocolate Crackle Cookies - A chocolate lover's dream!!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
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Cake Mix Whoopie Pies
Ingredients
- One 15.25 ounce box cake mix
- One 3.4 ounce box instant pudding mix
- ⅔ cup water
- ½ cup vegetable oil
- 3 eggs
Filling
- ¾ cup salted butter (1 ½ sticks), softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
Instructions
Make the Cookies
- Pre-heat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs.
- Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. Then beat for 2 minutes.
- Scoop the batter onto the prepared baking sheet, making sure to put at least 2 inches between each cookie (I use a 2 tablespoon cookie scoop).
- Bake for 10-13 minutes. Let cool completely.
Make the Filling
- Place the softened butter in the bowl of a stand mixer. Beat until smooth.
- Add the powdered sugar and vanilla and beat until smooth.
- Stir in the marshmallow creme and refrigerate until you're ready to assemble the whoopie pies.
Assemble & Enjoy!
- Lay half of the cookies upside-down (so the flat side of the cookie is on top).
- Use a piping bag or a cookie scoop to transfer the filling onto the cookie halves.
- Place the remaining cookies on top to form the whoopie pies.
Dalila G. says
Hi Kelsey! 🌻
Talk about an easy and sweet recipe to fix my sweet tooth cravings!
I like all the different flavors you listed that I can choice from....woo-hoo!!
I've never made whoopie pies using a box mix.
I'm definitely giving these a try.
Have a nice day!
Dawn says
I love these but how May I ask do you get them uniform shape/size? Shud I add less water? I’m piping the batter on parchment with drawn circles on it but it won’t stay round. Any tricks??? 🤗
Kelsey says
Great question, Dawn. I just use a cookie scoop! That seems to keep them all about the same size and shape! 🙂
Ruth says
I bought a Whoopi pie maker, use cake mix (have tried a lot of different flavors). I have a tiny scoop put it I’m the little cups, lid down about 2 minutes. So easy and they are same size..
Kelsey says
Love that idea!!!!
ethel pike says
I just got finished making Carrot Cake Whoopie Pies. They turned out totally wonderful! I did flatten them some before baking so they werent quite so puffy. I'm going to make more to take to a group meeting this week.
Kelsey says
Oh YUM!!! I love carrot cake and using it for whoopie pies sounds incredible. I'm so glad you enjoyed them!!
Aida G says
Just made the recipe. Thank you so much it was easy and delicious. The only thing was that my batter was kinda runny can i cut down on the water and oil or just the water? First batch I didn’t cook as long as a I should but the second one was better cooked it longer and the cake was not sticky at all. Awesome recipe I will definitely try to make another batch
Joann Davis says
Do they need to be refrigerated after
Kelsey says
Hi Joann - They don't need to be, however they will last longer in the fridge. Be sure to store in an airtight container to keep the moisture in.
Have a great day! -Kelsey
Jillian Brodie says
is it smart to refrigerate the batter before scooping them?
Kelsey says
I typically do not. You could, but I wouldn't refrigerate for more than 30 minutes.
Catherine says
Do you think this recipe would work using a gluten free cake mix?
kelsey says
I would think so!!! If you give it a try, let me know how it turns out! 🙂
Nancy Husanu says
If the cake mix includes pudding mix, do you still add additional pudding mix?
Kelsey says
Hi Nancy - I don't typically use a cake mix with the pudding mix added, but it should work just fine. Simply skip the additional pudding mix and follow the rest of the recipe as-is! 🙂 Hope you enjoy them!!! -Kelsey
Rose Ann says
Went with the omission of pudding, maybe shouldn't have. The whopping cakes turned out flat. Read maybe due to mixing too long. Timed the 2 minutes. Then it was late, made the filling but refrigerated since it was late and it was noted to refrigerate until ready. Then read you commented no longer than 30 minutes. Haven't filled yet this morning but think I have failed batch.
Jodi says
Can I use pre-made pudding instead or mix?
Kelsey says
Hi Jodi - I wouldn't recommend that as it'll add too much moisture to the recipe. The dry mix just works a little differently. Hope you get a chance to try these soon! 🙂
Linda says
I made this recipe twice left them in the oven longer snd they are sinking seem moist on the bottom. I did use a super moist cake mix and the pudding plus baked them in silicone muffin top pans. Why are they sinking! ?
Kelsey says
Hi Linda! Hmmm....that's a good question! I'd try making them with a regular cake mix and baking on a regular sheet pan with parchment paper. Silicone pans are great in that they are easy to clean and non-stick, but I feel that they don't get as hot in the oven as a metal baking sheet. Here's what I'll recommend.... make the batter and scoop a few cookies onto a baking sheet; bake. If they seem to be really flat/sinking, add an additional 1/4 cup of flour to the remaining batter, mix, scoop and bake. That should give them a little more height and less likely to sink. Hope that helps!!! 🙂 -Kelsey
Amy says
Wow! These were easy to make and So good! I made them for a baby shower dessert buffet and they were a hit!
kelsey says
Great idea! So glad they were a hit! 🙂 -Kelsey
Angela Ashford says
My 10yo daughter and I made these tonight and they were so good! I was surprised how relatively easy these were to make.
We used a devil’s cake mix with 1/2 water and 1/2 cup of oil and the cookies were perfect, great shape and very moist. With the filling, we only used 2.5 cups of powdered sugar, 2tsp of vanilla, and added a pinch of salt. Delicious! Thank you for the recipe!