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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!
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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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Cake Mix Whoopie Pies
Ingredients
- One 15.25 ounce box cake mix
- One 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!
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 .
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.