Cake Mix Whoopie Pies

Judy Nolf

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
  • 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:
  1. Pre-heat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs.
  3. Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. Then beat for 2 minutes.
  4. 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).
  5. Bake for 10-13 minutes. Let cool completely.
Make the Filling:
  1. Place the softened butter in the bowl of a stand mixer. Beat until smooth.
  2. Add the powdered sugar and vanilla and beat until smooth.
  3. Stir in the marshmallow creme and refrigerate until you’re ready to assemble the whoopie pies.
Assemble & Enjoy:
  1. Lay half of the cookies upside-down (so the flat side of the cookie is on top).
  2. Use a piping bag or a cookie scoop to transfer the filling onto the cookie halves.
  3. Place the remaining cookies on top to form the whoopie pies.
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