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Homemade Oreo Cakesters aka Whoopie Pies

We are chocolate lovers. We love these

But I don't buy them often. When a craving hits around here you can't just jump in the car and run down the road to the grocery store or Wal-mart. The nearest store is 25 miles round trip.

I had a craving for the cakesters the other day..... and it wouldn't go away. Two days later I gave in and made these

Quick & Easy Whoopie Pie Recipe

1 cake mix (any chocolate cake mix or devil's food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets.

In a large bowl, prepare cake mix according to directions on box, but using 3/4 cup of water instead of listed amount. Beat 1 minute.

Add instant chocolate pudding dry mix and beat 1 more minute.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. (To prepare my baking sheet I covered with parchment paper and marked off my circles using a can dipped into cocoa.) With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.

Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

In a large bowl of an electric mixer, beat together flour, milk, sugar, and vanilla extract. Add vegetable shortening and beat until fluffy, approximately 5 minutes.

They were quick and easy to make, tasted wonderful and kept fresh wrapped in plastic wrap for several days. I had everything in my pantry to make these since there wasn't too many ingredients involved. The only thing I will do next time is make them smaller. My can measured 3 1/2" and once baked they were HUGE!

Have you baked anything new lately? Please tell us about it!

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  1. Oh my goodness!!! This recipe is so fun! It would be so fun to serve these at a children's birthday party! Thanks for sharing your cakester recipe and linking to Tempt My Tummy Tuesday. :-)

  2. Lisa thanks for stopping by! I enjoyed visiting your site as well.

  3. This looks super yummy, but unfortuneately Kathleen can't eat it with her egg allergy, but I can drool over yours! LOL Thanks for sharing!
    Have a great afternoon.

  4. Jill Thanks! I hope you have a great week.

    Greenearth They ARE so good! Let me know if you try them and what you think.

  5. I just made these tonight with my girls...yummy! next time I think we'll make them a bit smaller, but they were good and fun. And I realized that I have the exact same plates that you have pictured in your post