These super easy-to-make Eggless Whoopie Pies are fluffy, cakey, pretty, and DELICIOUS! You’ll need only 4 ingredients and less than 30 minutes to whip up these cute guys. The recipe includes step-by-step photos and lots of tips.
Whoopie Pie Recipe With Cake Mix
I love baking from scratch, but the truth is that sometimes when my schedule is stressed to the max, it’s okay to doctor a mix. There is absolutely no shame in reaching for a box.
Those boxed cake mixes are good for more than just sheet cake. You can make so many recipes, and they are super convenient. Unfortunately, they all call for eggs. Well… that is no longer a problem!
Today, I’m going to share my secret about How to Make Eggless Whoopie Pies with A Cake Mix.
What Is Whoopie Pie?
Whoopie pies are two soft rounds of cake filled with frosting. They’re baked as cookies and stay extra soft because of the creamy filling inside.
They turn out cake GREAT! Fluffy. Cakey. Pretty. And D.E.L.I.C.I.O.U.S.
We are busy people, and sometimes you just need a quick fix for that last-minute dessert emergency. Yes, a dessert emergency is a real thing. LOL. So, grab that spare box of cake mix and make some pretty whoopee pies. I used a strawberry mix cake this time, but use any cake mix flavor you want. Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cake mix box: You can use any cake mix flavor you want. The ones I use are 15.25 oz – 432 g.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Yogurt: I use and recommend full-fat Greek yogurt.
- Filling of your preference: You can also use any filling you want, homemade or store-bought! Marshmallow Fluff, vanilla or chocolate buttercream, and cream cheese frosting are my favorites.
Overview: How To Make Whoopie Pies With Cake Mix
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the Cake Mix
Mix one cake mix, 1/ 2 cup of milk, 1/3 cup of oil, and 1 cup of Greek yogurt in a medium bowl with an electric mixer on medium speed for 2 – 3 minutes, scraping the bowl occasionally.
- Scoop Mounds of Batter
Drop 1-inch rounds of batter, 1 inch apart, on parchment-lined baking sheets.
- Bake
Bake for 8 to 10 minutes or until the center is set. Cool for 1 minute on the cookie sheet. Cool completely on a cooling rack.
- Sandwich the Cookies
Dollop frosting into the center of a pie and top it with another pie.
Recipe Tips
Don’t over-mix the batter for a fluffy texture.
Place batter in a piping bag, or Ziploc plastic bag, cut the end off, and pipe through the opening. Then, slightly wet your finger with water and tap the top of each batter round to eliminate the peak, if necessary. The finished pies will be evenly rounded and perfect.
Cake Mix Flavor. I used a strawberry mix cake this time, but use any cake mix flavor you want.
Filling. You can also use any filling you want, homemade or store-bought! Marshmallow Fluff, vanilla or chocolate buttercream, and cream cheese frosting are my favorites.
Storing & Freezing Instructions
Store them in an airtight container for up to a week in the refrigerator. Store in a single layer, no stacking. Let rest at room temperature for about 30 minutes before serving.
Freeze: You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. When ready to eat them, thaw them overnight in the refrigerator. Let them come to room temperature about 30 minutes before serving.
Frequently Asked Questions
Whoopie pies are two soft rounds of cake filled with frosting. They’re baked as cookies and stay extra soft because of the creamy filling inside.
Absolutely! You can use any cake mix flavor you want.
Yes! Try my Eggless Red Velvet Whoopie Pies recipe.
I haven’t tested this recipe with a gluten-free cake mix, but please let us know how it goes if you do!
Recipe Card 📖
How to Make Whoopie Pies With A Cake Mix
Ingredients
- 1 (15.25 oz – 432 g) cake mix box
- ½ cup (120 ml) milk
- 1/3 cup (80 ml) oil (vegetable or canola)
- 1 cup (285 g) plain Greek yogurt
Frosting of your preference
Instructions
- Heat oven to 350º F (180º C). Line two cookie sheets with parchment paper.
- Mix cake mix, milk, oil, and yogurt in a medium bowl with an electric mixer over medium speed for 2 – 3 minutes, scraping the bowl occasionally.
- Place batter in a piping bag, or Ziploc plastic bag, and cut the bag's end. Pipe 1-inch rounds, 1 inch apart, on parchment-lined baking sheets. Slightly wet your finger with water and tap the top of each batter round to eliminate the peak, if necessary.
- Bake for 8 to 10 minutes or until the center is set. Cool for 1 minute on the cookie sheet. Then, transfer them to a cooling rack and let allow them to cool completely before sandwiching.
- Pair the cookies up based on their size. Pipe or spread the frosting onto the flat side of one cookie and sandwich it with the other. Press gently to spread the filling. Repeat with remaining. Note: you can pipe the frosting onto the cookie for a fancy finish or just use a bread knife or spatula. Press gently to spread the filling.
- Don’t over-mix the batter for a fluffy texture.
- Place batter in a piping or Ziploc plastic bag, cut the end off, and pipe through the opening. Then, slightly wet your finger with water and tap the top of each batter round to eliminate the peak, if necessary. The finished pies will be evenly rounded and perfect.
- Cake Mix Flavor. I used a strawberry mix cake this time, but use any cake mix flavor you want.
- Filling. You can also use any filling you want, homemade or store-bought! My favorites are Marshmallow Fluff, vanilla or chocolate buttercream, and cream cheese frosting.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in August 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
