Whoopie Pies

Whoopie Pies

Amy Kerby 0

"Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet."

Ingredients {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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  1. To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  2. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  3. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  4. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
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Reviews 148

  1. 173 Ratings


I love whoopie pies. I buy them all the time at market. So when I came across this one using a cake mix I thought, how easy is this. First thing I did was read all the reviews. I do this before I make anything. I noticed MANDY added more flour, SHANN said hers were flat and TOOSWEETPEAS wants hers nice and poofy. My suggestions: follow the directions on the box, keep the water at 3/4 cup. Blend all ingredients together. Beat one minute on medium speed, stop mixer and add a SMALL BOX OF JELLO INSTANT PUDDING MIX. Beat another minute. Your batter will be thick, not runny. Drop batter using a cookie scooper. Bake around 14 minutes or when toothpick inserted in center comes out clean. Your cakes will be perfectly round and NOT flat. I fill my pies using a peanut butter filling. To make the filling you DO NOT have to cook the flour and milk over the stove. What I do is I mix ALL the ingredients together except the shortening. I add this last and I use Criso butter flavor shortening. You keep adding crisco until the filling is nice and fluffy. You can substitute peanut butter in place of the vanilla.


I've tried this recipe a number of times. I have found that adding 2-4 tbsp of flour helps to keep it from sticking. I've also found that letting the batter sit for a little bit helps give it more of a shape. And the filling recipe I use is 1/2 c. shortening, 1 1/4 c. confectioner's sugar, 1 tsp vanilla, 1 or 2 tbsp milk, 3/4 c. marshmallow fluff. Add more fluff to make it thicker. Tastes great!


This recipe was much easier and moister using the cake mix!! I used a different recipe for the icing though...2 egg whites, 1C shortening, 1 lb box of confectioners sugar, 1 tea Vanilla, 4 tbs flour and 4 tbs milk...just whip it up and it's ready to go. Everyone loved these....especially when refrigerated!!!! GREAT!!!!