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Spice Cake Whoopie Pies

Try our version of the Pennsylvania Dutch favorite with a box cake mix and Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    15
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 1 18-ounce box spice cake mix, dry
  • 1 ½ cups MUSSELMAN’S® Apple Butter
  • ½ cup vegetable oil
  • 2 eggs
  • OPTION 1 FILLING
  • 1 jar marshmallow creme
  • OPTION 2 FILLING
  • 1 8-ounce package cream cheese, softened
  • 4 Tablespoons unsalted butter, softened
  • 3 cups powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  1. Step 1
    Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat liner.

  2. Step 2
    In a large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes.

  3. Step 3
    Spoon batter onto the prepared baking sheet, a heaping rounded tablespoon at a time. Space them about 2 inches apart. (Using a small scoop will keep the size consistent.)

  4. Step 4
    Bake about 14 minutes and then let them cool completely.

  5. Step 5
    Frost the flat side of each "pie" half with either the marshmallow creme or the cream cheese filling, and place halves together.

  6. Step 6
    To make the cream cheese filling, beat the cream cheese, butter, and powdered sugar until fluffy. Add the milk and vanilla and beat for another 1-2 minutes.

  7. Step 7
    Store whoopie pies in a sealed container in the refrigerator.

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