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!
Jump to Recipe
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!
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.
Powdered Sugar
Vanilla Extract
Marshmallow Creme - You will find this near the marshmallows in the grocery store. Depending on the brand, it might be called Marshmallow Fluff.
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! In these photos, you'll notice that I used a chocolate cake and pudding mix and a funfetti cake mix with vanilla pudding mix. Chocolate is simply a classic and funfetti is such a fun one for birthdays and celebrations!
Here are some delicious options:
- Devils Food Cake Mix + Chocolate Pudding Mix
- Vanilla/White/Yellow Cake Mix + Vanilla Pudding Mix
- Funfetti Cake Mix + Vanilla (or French Vanilla) Pudding Mix
- Lemon Cake Mix + Lemon Pudding Mix
- Spice Cake Mix + Vanilla Pudding Mix
- 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 with waxed or 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!!
Connect with Dance Around the Kitchen!
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
Print the recipe below or PIN IT for later!
Cake Mix Whoopie Pies
Ingredients
- 1 15.25 oz box cake mix
- 1 3.4 oz box instant pudding mix
- ⅔ c water
- ½ c vegetable oil
- 3 eggs
Filling
- ¾ c salted butter (1 ½ sticks), softened
- 3 c powdered sugar
- 1 teaspoon vanilla extract
- 1 c marshmallow creme
Instructions
Make the Cookies
- Preheat 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!!
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.
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
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