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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!
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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Print the recipe below or PIN IT for later!
Cake Mix Whoopie Pies
Ingredients
- 1 15.25-ounce box cake mix
- 1 3.4-ounce box instant pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 3 eggs
Filling
- 3/4 cup salted butter (1 1/2 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 tbsp 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.
These were amazing!! Only thing mine got rather large but my son will love them haha
These were perfect, and the frosting was delicous..so easy and so good!
Made the pies exactly how directed. It was easy, but The filling tasted ever so slightly “off” from that marshmellow-y, lard-like fluffy cream I was hoping for. This recipe made it taste like bland buttercream.
The cakes seemed easy enough, but mine took around 12 minutes to cook through, and were still jiggly and overly moist once set.
I’ll try it again and hope it comes out better!
To get that lardy taste that you’re talking about you have to use Crisco in the butter cream, and then add the marshmallow creme… I also chill it before I assemble them and I pipe the icing on… but I am happy with this recipe and may not disrespect with my suggestions. These are delicious…
Thank you for this recipe. I used red velvet cake mix and tried the strawberry cake mix. The red velvet turned out perfectly but the strawberry cake mix went badly. The “cookies” went completely flat. Then I read on the box it said it has pudding in the mix. So maybe that’s why. They red velvet ones were so good tho.
good
Tried this recipe 4 times taste great but mine are sticky the next day. Tried cooking longer and less oil seemed to help a little .
I had the same problem even though I used parchment paper and even waxed paper. I’m going to try letting them sit longer after removing them from the oven to see if the air can help with the stickiness. I’m hoping it dries out enough to prevent them sticking to the paper.
Don’t use wax paper. The wax cooks into the food. Use parchment paper and try reducing the oil if they are sticky.
These turned out magnificent! We even used Gluten free cake mix! Still turned out great. Will make again! Thank you!
So happy to hear, Colleen! Glad they were enjoyed! 🙂
My mom made these for us but the filling was a cooked filling wished I could find a recipe for this filling
What you’re thinking of is Ermine frosting. Google recipes, there are a lot out there. Make it slightly stiffer than the recipe calls for by using 2 tablespoons more flour
When my mom made field cookies she did the cooked filling as well it is flour and milk cooked on the stove until thicken then you refrigerate that overnight or cool and then you beat in the butter.
Excellent and easy to make
I have made these several times, each time they are super sticky. Why?!
Hi Riley – Fresh out of the oven, they shouldn’t be sticky. If you keep them refrigerated, they shouldn’t be as sticky as leaving them on the counter. Hope that helps! ~Kelsey
Do these have to go in fridge or can I keep them on the counter
Hi Heather – they’ll get more sticky on the counter, so I’d recommend keeping them in an airtight container in the fridge.
Can you freeze these for later, and how long can you keep them?
Hello! You can freeze them. However, they may be a bit sticky after the freeze thaw process….though just as tasty! 🙂
Have you ever tried incorporating unconventional ingredients into your whoopie pies to create unique flavor combinations, or do you prefer sticking to traditional recipes?
I tend to stick with more conventional flavors for these (that’ll go with cake mix flavors!).
The best whoopie pie recipe that comes close to my grandmother’s recipe. I will definitely be making them again but trying the other flavor combinations as well. A must keep recipe!
Made these as a treat for my grandkids. Delicious. I was proud of myself, they turned out perfect.
I bet you had some very happy grandkids!! Glad they enjoyed them! ~Kelsey
I’m in the middle of baking these, and am questioning the scoop size. The 2 tablespoon scoop yielded 18 four inch cookies, making 9 whoopie pies.
Hi Peg – next time I make these, I’ll see what scoop I use and measure the size. I’m guessing it was a 1 or 1 1/2 tablespoon scoop. Hope you enjoyed them!! ~Kelsey
Sorry but a second comment/ question. I used a white cake mix, (correct weight) and the cookies came out very flat, they taste great, but are much different than your photos. The batter was pretty thin. Do you have any suggestions for a fix? Does cake mix brand matter? I used Duncan Hines. Thank you
Hi Peg – Glad you asked! All cake mix brands will perform a bit differently, but they shouldn’t be super thin. Did you use instant vanilla pudding in the batter? (Making sure you didn’t accidentally use cook and serve which wouldn’t thicken up like instant would). Next time, I’d recommend testing out 2 cookies and if it spreads too much, add a couple tablespoons of flour to the batter before scooping the rest. Have a wonderful day! ~Kelsey
Not hard to make at all & delicious! I don’t know if they taste like the real thing because I never had one, but I’ll make these again! My grandson LOVES them!
Followed this recipe to a T and it was so inaccurate. I ended up with 12 whoopie pies total, not 18. The frosting tastes like straight powdered sugar, even after I tried adding more fluff in to balance it out. Wasted too much time making these for a gift only to have to scrap them.
Hi Jodi – I’m sorry you didn’t have a good experience with these. These are loved by SO many!! What brand of cake mix did you use? Also, I’d recommend using a smaller cookie scoop next time if they’re too large for your liking. ~Kelsey
Absolutely delicious!! Filling not to sweet and cake disc’s came out HUGE and fluffy!! Adding these to my menu for my pop up event coming up! Tysm!
So happy to hear, Shay! 🙂
So question, the recipe says a cake mix with no mention of adding flour anywhere, but I watched the video and it says cake mix plus 1/3 c flour… I didn’t use flour, as I was following the recipe and watched the video after … hoping it turns out as I’m making funfetti whoops for my son’s class for his bay treat tomorrow!
Hi Christina – Thank you for bringing that to my attention! You do not need the flour (unless you test a cookie and it comes out flat)…I detailed this in the recipe notes as well just to clear any confusion for readers in the future. Thanks again! I hope your son enjoyed his birthday treats!! ~Kelsey