Let Me Tell You About Cake Mix Whoopie Pies…
Alright, so you know those days when you just want something sweet, but your motivation meter is reading somewhere near empty? That’s exactly how I stumbled into the world of Cake Mix Whoopie Pies. I was standing in my kitchen, kids bouncing off the walls, and all I had was a box of cake mix, half a tub of frosting, and a stubborn craving for something soft, chewy, and chocolatey. Fast forward to a kitchen covered in flour and a few (hundred) taste tests later, and honestly—these have become my secret weapon for bake sales, birthdays, or just those random Tuesdays when you need a treat. My sister still claims I stole this idea form her, but she knows I can’t follow directions, so, you know, take that with a grain of salt!
Why I Keep Making These (and You Probably Will Too)
I make these when I’m short on time but still want to seem like I tried. My family goes wild for them because, well, they’re basically like homemade Oreos, but fluffier (and no one has to know how easy they are, shh). Plus, if you mess up and make the cookies a little too big (guilty), you just call it a jumbo whoopie pie and everyone is happy. There was that one time I tried to double the filling and it sort of oozed out everywhere, but hey, nobody complained. Actually, I think they liked the mess.
What You’ll Want to Grab
- 1 box cake mix (I usually grab Devil’s Food, but yellow cake is surprisingly good too. My grandmother loved Duncan Hines, but honestly, whatever’s on sale at Tesco does the trick)
- 2 large eggs (or, in a pinch, 1/2 cup applesauce works if you’re out of eggs. It’s not exactly the same, but it’s good enough for late-night cravings)
- 1/3 cup oil (vegetable, canola, or even melted coconut oil if you’re feeling fancy)
- 1 tub frosting (vanilla, chocolate, or even that marshmallow stuff if you can find it—sometimes I just soften cream cheese with a bit of powdered sugar and call it a day)
- Optional: a handful of chocolate chips, rainbow sprinkles, or crushed nuts for some flair (my kids love the sprinkles—they say it makes them ‘party pies’)
How I Actually Make Cake Mix Whoopie Pies
- Preheat your oven to 350°F (about 175°C). Or, let’s be honest, sometimes I forget and do it halfway through mixing. Life goes on.
- In a big mixing bowl, dump in the cake mix, eggs, and oil. Stir with a spoon or spatula until it’s all combined—don’t worry if it looks a bit sticky and weird at first, that’s normal. Actually, I find it works better if you don’t overmix.
- Scoop out heaping tablespoons of batter onto a lined baking sheet. I usually try to make them all the same size, but, you know, sometimes my ‘eyeballing’ is questionable. Leave a bit of space between them—they spread a little.
- Bake for 8–10 minutes, until the tops are set and they look puffed up (but not dry). This is where I almost always poke one and end up eating half a cookie before they’re even cooled.
- Let them cool on the pan for a few minutes, then transfer to a rack if you’ve got one. If not, a chopping board works. Don’t stack them yet!
- Once totally cool (patience is a virtue, apparently), slather frosting on the flat side of one cookie, then sandwich with another. I sometimes get generous with the filling, because why not?
- Roll the edges in sprinkles or nuts if you’re feeling extra snazzy. Or just eat as is—no judgment here.
Some Notes I Learned the Hard Way
- Don’t try to frost them while warm. The filling will melt and slide right out—ask me how I know.
- If you use coconut oil, the cookies taste a bit tropical. Not bad, but, uh, different.
- And honestly, you can use a fork to mix the batter if you don’t want to dirty the electric mixer (less washing up, always a win).
Variations That Actually Worked (And One That Really Didn’t)
- Spice Cake Mix + Cream Cheese Frosting = autumn heaven. Seriously, try it.
- Funfetti cake mix with vanilla frosting and rainbow sprinkles is basically my go-to for kids’ birthdays.
- Lemon cake mix with whipped coconut cream? Tastes like summer in a cookie sandwich, though the coconut cream does get a tad runny.
- Once tried a red velvet version with store-bought cheesecake frosting—looked amazing, but the flavors kinda fought each other. Wouldn’t repeat, but hey, live and learn.
If You Don’t Have Every Fancy Gadget
Look, if you don’t have a cookie scoop, just use two spoons. Or your fingers, honestly, but wash them first. A baking sheet is handy, but in a pinch, I once baked these on a pizza pan. Came out slightly oval, but still delicious.
Storing These Beauties (Not That They Last Long)
These keep in an airtight container for up to 3 days at room temp, but—let’s be real—they’re usually gone in a day at my place. If you do manage to stash a few, I think they taste even better the second day (it’s the magic of soft cookies). You can refrigerate them if you want the filling firmer, but the cookies themselves get a bit dense.
How to Serve Cake Mix Whoopie Pies, My Way
I like to stack them up on a cake stand, mostly because it makes me feel fancier than I am. Sometimes I dust a little powdered sugar over the top for that “I worked hard on this” look. And, okay, my kids dunk them in milk, but to each their own.
Things I Learned the Hard Way (So You Don’t Have To)
- I once tried rushing the cooling step, and the whole lot turned into a sticky mess—don’t do it. Patience!
- If you overfill, the pies will slip and slide. Less is more sometimes, which is not a lesson I enjoy admitting.
- Baking two trays at once? Rotate them halfway through. Otherwise, one batch is perfect and one’s, well… not.
My Most Common Whoopie Pie Questions (That Friends Actually Asked)
- Can I freeze these? Yup! Just wrap ‘em up tight. They get softer as they thaw, though, so don’t expect crisp edges.
- Do I have to use oil? Butter works, but makes the cookies denser. Actually, I like them a bit lighter, so tend to stick with oil.
- Can I make them gluten-free? I haven’t tried it, but a friend did with this gluten-free cake mix and said it worked well. Worth a shot!
- What’s the best frosting? Personal preference! Some people love marshmallow fluff, others swear by this marshmallow frosting. I say try a few and see what sticks (literally).
- Do they taste homemade? Honestly? Most people have no idea they’re cake mix—if you don’t tell, I won’t.
- Are these messy? Oh, definitely. But that’s half the fun, right?
And before I forget, if you ever need more ideas for cake mix magic, check out these creative cake mix cookie ideas that I got lost scrolling through one rainy afternoon. Warning: you might end up baking way more cookies than you planned.
Alright, that’s my lowdown on Cake Mix Whoopie Pies! If you try them, let me know how yours turn out—or just share your best kitchen chaos stories. I promise, no judgment here.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, combine cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until a thick batter forms.
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3Drop tablespoonfuls of batter onto prepared baking sheets, spacing them about 2 inches apart.
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4Bake for 10-12 minutes, or until the cakes are set. Allow to cool completely on a wire rack.
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5For the filling, beat together marshmallow creme, softened butter, and powdered sugar until smooth and fluffy.
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6Spread or pipe filling onto the flat side of half the cakes, then top with the remaining cakes to form sandwiches.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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