Cake Mix Whoopie Pies Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 14

Cool Time: 30

Total Time: 1 14

Servings: whoopie pies

Calories: 667kcal

Author: Becky Hardin

These cake mix whoopie pies are a shortcut version of the classic Maine dessert, made with chocolate cake mix and a fluffy marshmallow filling. They bake up soft, pillowy, and perfectly domed--no finicky homemade batter required. A fun, nostalgic treat that’s easy enough for beginners and quick enough for weeknights.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer
2-Tablespoon Cookie Portion Scoop
Piping Tip Set (optional)

Ingredients

For the Chocolate Cakes

15.25 ounces chocolate cake mix (1 box)*
3.9 ounces instant chocolate pudding mix (1 box)
¾ cup water
½ cup vegetable oil
3 large eggs

For the Filling

½ cup unsalted butter room temperature (1 stick)
1 cup powdered sugar
7 ounces marshmallow creme (1 jar)

Instructions

For the Chocolate Cakes

Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside
Whisk together the cake mix, pudding mix, water, oil, and eggs.
15.25 ounces chocolate cake mix, ¾ cup water, ½ cup vegetable oil, 3 large eggs, 3.9 ounces instant chocolate pudding mix
Use a 2-tablespoon-sized cookie scoop to scoop the batter into small mounds, 2 inches apart, on the prepared baking sheet.
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool on the baking sheet and while you make the filling.

For the Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed until combined. Once the powdered sugar has been incorporated, turn the mixer to medium speed and beat until light and fluffy, about 1-2 minutes.
½ cup unsalted butter, 1 cup powdered sugar
Gently fold in the marshmallow creme.
7 ounces marshmallow creme
Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

To Assemble

Once the cakes have completely cooled, place them in similar sized pairs.
Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
Repeat this process with the remaining cakes, serve, and enjoy.

Notes

*I prefer to use a box of Devil's Food chocolate cake for these, but any chocolate cake mix will work.

Tips:

Optionally, add a teaspoon of espresso powder (or use brewed coffee instead of water) to the batter to deepen the chocolate flavor.
Let the batter rest for 5–10 minutes before scooping. This allows the pudding mix to hydrate and thicken the batter slightly, helping the cakes hold their dome shape.
Use evenly sized scoops to ensure the cakes bake at the same rate and sandwich cleanly.
For perfectly round cakes, smooth any rough edges with damp fingertips before baking.
Rotate the baking sheet halfway through baking for the most even rise and color.
Whoopie pies are done baking when the mini cakes look set and a toothpick inserted into the center comes out with just a few moist crumbs.
Whoopie pies dry out quickly, so take care not to overbake them. Pull them from the oven as soon as the tops look set and spring back when lightly pressed.
If your cakes flatten while baking, it typically means the batter wasn't thick enough. If this happens to you, try adding an extra ¼ cup of flour next time!
Cool completely before filling to prevent the filling from melting or becoming runny.
Gently fold the marshmallow creme into the filling so it stays light and fluffy.
If you want a firmer filling for warm climates, add 2-4 tablespoons of powdered sugar.
For clean edges, pipe the filling slightly inside the edge. It will naturally spread when topped with the second cake.
For the softest texture, let assembled pies rest in the fridge for 30 minutes before serving; this allows the cakes and filling to meld together.

Make-Ahead: Freeze unfilled cakes (well wrapped) for up to 3 months. Thaw and fill when ready. It keeps the texture perfect.

Storage: Store whoopie pies in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition