Duncan Hines Whoopie Pies From Cake Mix Recipes

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BIRTHDAY WHOOPIE PIES



Birthday Whoopie Pies image

We doctored up a box of cake mix to make these soft and tender cookies. Think of them as birthday cake captured in whoopie pie form.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 18 to 20 whoopie pies

Number Of Ingredients 10

Cooking spray
1 box yellow cake mix (for two 9-inch rounds), such as Duncan Hines
2 large eggs
4 tablespoons unsalted butter, melted
4 ounces white chocolate, coarsely chopped
6 tablespoons unsalted butter
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup multicolored sprinkles

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
  • Beat the cake mix, eggs, butter and 1/3 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Drop the batter onto the prepared baking sheets, using about a tablespoonful for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely (the rounded tops will sink slightly). Continue to bake cookies with the remaining batter.
  • For the filling: Melt the chocolate and butter in a medium bowl in the microwave in 1-minute increments, stirring after each, until smooth. Beat the cream cheese, sugar and vanilla together with an electric mixer on medium-high speed in a large bowl until smooth. Pour the chocolate-butter mixture into the cream cheese mixture and mix until smooth.
  • To assemble: Spread about 1 tablespoon of the filling on the flat side of half the cookies. Sandwich with the remaining cookies, pressing slightly so the filling squishes to the edge. Roll the filling edge in sprinkles to coat. Serve or refrigerate up to overnight.

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

These little lemon delights are very moist and quite tasty. Very little work goes into making these little pies but a lot of flavor and so worth it! ENJOY!

Provided by Stephanie Dodd

Categories     Other Desserts

Time 30m

Number Of Ingredients 2

1 duncan hines lemon cake mix
1 1/4 c all purpose flour

Steps:

  • 1. Mix the lemon cake mix as directed on the box using the water, oil, and eggs. Add the 1 1/4 cups flour and mix well. Spoon 1/4 cup mounds of batter about two inches apart onto two buttered large baking sheets or put into whoopie pie pans. 350 degrees oven. Bake until tops are puffed and cakes spring back when touched; 11 - 13 minutes. Transfer with spatula to rack to cool completely.
  • 2. Filling for Whoopie Pies: 1 stick unsalted butter, softened, 1 1/4 c. powdered sugar, 2 c. marshmallow Fluff, 1 tsp. vanilla. Mix all ingredients well with mixer about three minutes. Spread a rounded tablespoon of filling on flat side of cakes and top with remaining cakes. Using a sifter, sprinkle tops with powdered sugar.

EASY WHOOPIE PIES



Easy Whoopie Pies image

A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Devil's Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 containers Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F.
  • Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
  • In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
  • Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
  • Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
  • Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g

DEVIL'S FOOD WHOOPIE PIES



Devil's Food Whoopie Pies image

These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

1 package devil's food cake mix (regular size)
1-1/4 cups all-purpose flour
1 cup water
3 large eggs, room temperature
1/3 cup canola oil
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
FILLING:
1 cup 2% milk
1/3 cup all-purpose flour
1/4 cup butter, softened
1/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

PB&J WHOOPIE PIES (CAKE MIX)



Pb&j Whoopie Pies (Cake Mix) image

I had made half a box of mini cupcakes and wanted to do something fun with the other half of the batter so I decided to make some peanut butter and jelly whoopie pies. They taste like a sweet peanut butter and jelly sandwich. I didn't see any recipes for anything like these on here so I figured I would share. I've only made these once so I'm sure there are improvements that could be made. I might use chocolate instead of white cake mix next time to make them a little more different. Caloric content is a bit high, at about 230 calories per pie (using egg beaters and reduced sugar jam) but more than worth it.

Provided by HocoRuco

Categories     Dessert

Time 1h

Yield 30 Whoopie Pies, 30 serving(s)

Number Of Ingredients 10

1 (18 ounce) box white cake mix (I used Duncan Hines Classic White Cake Mix) or 1 (18 ounce) box yellow cake mix (I used Duncan Hines Classic White Cake Mix)
1 1/2 cups graham cracker crumbs
1 cup water
1/2 cup vegetable oil
3 eggs (I actually used egg beaters)
15 tablespoons fruit jam (I used strawberry but it's totally up to you) or 15 tablespoons jelly (I used strawberry but it's totally up to you)
5 tablespoons butter, softened
10 tablespoons peanut butter (Creamy is probably better but I used chunky)
2 1/2 cups powdered sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
  • Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
  • Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
  • Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
  • (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
  • While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
  • Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
  • Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.

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