Spice Cake Whoopie Pies are a fun, seasonal treat to make for holidays and special occasions. Soft, yet firm, spice cakes are filled with creamy vanilla frosting for an easy-to-make, classic, handheld treat loved by kids and adults alike!
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This recipe for Spice Cake Whoopie Pies wasn’t really supposed to happen. They were supposed to be a whole different flavor, but sometimes things fall into place exactly as they should.
I wanted to keep the recipe as simple as the one for my Halloween Whoopie Pies that has been very successful.
Spice cake mix is readily available at most grocery stores in the baking aisle. I did have to pair it with vanilla pudding mix, but it works out great without taking away from the flavor of the spice.
These whoopie pies are just as fun as the original but with a warm, delicious flavor that is especially great for fall special occasions and holidays like Thanksgiving.
Why This Recipe Works
These Whoopie Pies are made from cake mix and filled with cake icing. It’s like having an easy-to-eat cake that you can hold in your hand.
The pudding in the mix makes the cakes more dense and adds to the moistness and flavor, as well.
You can decorate this recipe for any holiday or occasion by adding chopped walnuts or pecans around the edges, or even festive sprinkles, if you’d like.
They are fun and easy to make. Kids and adults both love these handheld treats!
Step-By-Step Instructions
Ingredients
- 1 15.25 ounce box spice cake mix: I use Duncan Hines brand.
- 1 3.4 ounce box vanilla instant pudding: I have looked high and low and couldn’t find a spice pudding mix, but the vanilla works great! These cakes are filled with vanilla frosting so the addition of a little extra vanilla in the cake complements the filling without taking away from the spice flavor.
- 3/4 cups water: this is less than what the box will say to add. You want to use a lesser amount so that the cakes are a little more dense and can be held without falling apart.
- 1/2 cup vegetable oil
- 3 eggs
- 2 16 ounce tubs vanilla cake frosting
- chopped nuts or sprinkles (optional): you can decorate the edges of the whoopie pies by adding chopped walnuts or pecans, or sprinkles, to the frosting.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Prepare 1 or 2 baking sheets with parchment paper. You may have to bake in batches.
Create!
Combine the spice cake mix, pudding mix, water, vegetable oil and eggs in a large bowl. Blend with an electric or handheld mixer on medium speed for 2 minutes, or until well combined and smooth. The batter should be somewhat thick.
For large whoopie pies, scoop out 1/4 cup of batter and place on the prepared baking sheet 2 inches apart. The batter does spread when baking. Form into a circular shape.
For smaller whoopie pies, use 2 tablespoons of batter.
Bake 7 to 10 minutes, depending on the size of the cakes. When fully cooked the cakes should not appear wet and will spring back when lightly pressed. If not fully cooked, the cakes may still look wet and will sink in the center as they cool.
Allow the cakes to fully cool before filling them.
Once the cakes are fully cooled, pipe or spread the frosting onto the flat side of one cake. Top with a second cake ensuring that the flat side is the side touching the frosting.
Chef’s Tip: piping the frosting on the cakes is easier than spreading it. To pipe, we use a piping bag and a #109 piping tip from Wilton.
Repeat with the remaining cakes until all of the whoopie pies have been assembled.
Present!
Decorate the sides of the frosting with chopped nuts or sprinkles, if desired.
Tips and Techniques
- The easiest way to add the frosting to the cakes is to pipe it on using a piping bag and tip.
- You can add chopped nuts or sprinkles around the edges of the frosting to give the whoopie pies more flavor or to make them more festive for the occasion they are being served at.
- We recommend storing whoopie pies in a single layer, covered in the refrigerator. When left at room temperature for too long the cakes can become sticky. Consume within 4 to 5 days.
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Spice Cake Whoopie Pies
Ingredients
- 1 15.25 ounce box spice cake mix (I use Duncan Hines brand)
- 1 3.4 ounce box vanilla instant pudding
- 3/4 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 2 16 ounce tubs vanilla cake frosting
- chopped nuts or sprinkles (optional, for decoration)
Instructions
- Preheat oven to 350°F. Prepare 1 or 2 baking sheets with parchment paper. You may have to bake in batches.
- Combine the spice cake mix, pudding mix, water, vegetable oil and eggs in a large bowl. Blend with an electric or handheld mixer on medium speed for 2 minutes, or until well combined and smooth. The batter should be somewhat thick.1 15.25 ounce box spice cake mix, 1 3.4 ounce box vanilla instant pudding, 3/4 cups water, 1/2 cup vegetable oil, 3 eggs
- For large whoopie pies, scoop out 1/4 cup of batter and place on the prepared baking sheet 2 inches apart. The batter does spread when baking. Form into a circular shape. For smaller whoopie pies, use 2 tablespoons of batter.
- Bake 7 to 10 minutes, depending on the size of the cakes. When fully cooked the cakes should not appear wet and will spring back when lightly pressed. If not fully cooked, the cakes may still look wet and will sink in the center as they cool.
- Allow the cakes to fully cool before filling them.
- Once the cakes are fully cooled, pipe or spread the frosting onto the flat side of one cake. Top with a second cake ensuring that the flat side is the side touching the frosting. Repeat with the remaining cakes until all of the whoopie pies have been assembled.2 16 ounce tubs vanilla cake frosting
- Decorate the sides of the frosting with chopped nuts or sprinkles, if desired.chopped nuts or sprinkles
Notes
Tips and Techniques
- The easiest way to add the frosting to the cakes is to pipe it on using a piping bag and tip.
- You can add chopped nuts or sprinkles around the edges of the frosting to give the whoopie pies more flavor or to make them more festive for the occasion they are being served at.
- We recommend storing whoopie pies in a single layer, covered in the refrigerator. When left at room temperature for too long the cakes can become sticky. Consume within 4 to 5 days.
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