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Eggless whoopie pies on a plate with a glass of milk in the background.
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How to Make Whoopie Pies With A Cake Mix

Have you ever wondered How to Make Eggless Whoopie Pies with a Cake Mix? You’ll need only 4 ingredients and less than 30 minutes to whip up these cute fluffy guys.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 whoopie pies
Calories 185kcal

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

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.

Notes

 
CAKE MIX: You can use any cake mix flavor you want (chocolate, vanilla, red velvet, etc.). This time I used a strawberry-flavored cake mix. 
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. 
RECIPE TIPS:
  • 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used. The calorie count does not include the frosting.

Nutrition

Calories: 185kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 50mg | Sugar: 15g | Vitamin A: 15IU | Calcium: 99mg | Iron: 0.7mg