Red Velvet Whoopie Pies

Makin' Whoopie

I will admit it. I have been known to pay a pretty penny for random desserts that I dream about. There is a certain dessert company that sells it’s goods in cafe’s across town. They have a whoopie pie to die for with a splash of cinnamon and brown sugar. After paying almost $4 for one a week ago I decided that I would figure out how to make this recipe myself. When I say “figure out” I mean I have the excuse to buy a dessert and savor every bite as I determine what-the-what is in this thing. I think I have done a pretty good job with this one and made it extra easy to recreate since I started with a boxed cake mix. Get ready to have a new sweet addiction…as if you needed one.


We're Red-y

Here’s what you will need…

1 Red Velvet  Boxed Cake Mix

3 Eggs

1/2 Cup Canola Oil

1/2 Water

Cream Cheese Frosting – get the recipe by clicking HERE


1/3 Cup Brown Sugar

1 Teaspoon Cinnamon

Start by pre-heating your oven to 350 degrees. Next, beat together cake mix,oil,water and eggs until lump free per the package instructions


Scoop a Doop

On a cookie sheet with baking spray, scoop the mix out with a cookie or ice cream scoop onto the sheet.

*Mixture will double in size by the time they are baked so maybe do a little smaller than you think you should

Where My Pie?

Bake in a 350 degree oven for about 10 minutes. Oven temperatures will vary.


Where's the Cinnamon, Sugar?

While pies are cooling, in a separate bowl, mix together brown sugar and cinnamon.

Make Cream Cheese frosting and set aside.


Stuck In the Middle

When pies have cooled,spread frosting on the bottom side of one pie.You will want to match similar sizes of the pies before you frost them.


Top it Off

Place the other pie on top of the other frosted pie.


Spoon Full of Sugar

Place a dab of Cream Cheese Frosting on top of the cookie and sprinkle the brown sugar mixture on said dab. Yes,it’s that easy.


One Just For Me

Be sure and store these in the fridge (since you’ve got cream cheese in the filling)… that’s assuming you don’t eat all of them before they even cool off. Enjoy!


Bon Appetit!