Try our version of the Pennsylvania Dutch favorite with a box cake mix and Musselman’s Apple Butter.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat liner.
In a large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes.
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.)
Bake about 14 minutes and then let them cool completely.
Frost the flat side of each "pie" half with either the marshmallow creme or the cream cheese filling, and place halves together.
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.
Store whoopie pies in a sealed container in the refrigerator.