Growing up in Pennsylvania, whoopie pies were a common occurence on dessert tables everywhere. Though way back then chocolate was pretty much the only variety available, today, flavor options abound, from the ever present pumpkin to these delightful spice cakes with loaded with cream cheese frosting. Easy to make and fun to share, take an afternoon to preapre a batch together with the kids. They’ll love spreading the fluffy frosting on the cakes and sandwiching them together. If you’d like to make them a bit smaller, be sure to shorten your cooking time just a bit so as not to overbake. Enjoy!
Spice Cake Whoopie Pies
- 1 box spice cake mix, dry
- 1 1/2 cups Musselman’s Apple Butter
- 1/2 cup vegetable oil
- 2 eggs
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Heat oven to 350 F. Line baking sheet with parchment paper or silpat liner.
In large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes.
Spoon batter onto prepared baking sheet, one heaping, rounded tablespoon at a time. Space about 2 inches apart.
Bake about 14 minutes and let cool completely.
To make cream cheese frosting, beat together cream cheese, butter and powdered sugar until fluffy.
Add milk and vanilla, and beat another 1-2 minutes.
Frost flat side of each “pie” half with frosting and place halves together. Store in sealed container in refrigerator.
Note: Marshmallow creme can be substituted for cream cheese frosting.
Recipe courtesy of Musselman’s
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