Cherry Whoopie Pies Recipe

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Red velvet cake is so good, that I decided to create whoopie pies out of packaged cake mix. The individual "pies" are filled with velvety cream cheese frosting. Your family is sure to will love this dessert. They are also ideal for bake sales and potlucks.—Lesley Marie Boylan, Centerville, Iowa
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1 package red velvet cake mix (regular size)
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon almond extract
  • 36 maraschino cherries, halved
  • 3/4 cup canned cream cheese frosting
  • 2/3 cup whipped topping
  • 1/2 cup chopped maraschino cherries

Nutritional Facts

1 each: 138 calories, 6g fat (1g saturated fat), 18mg cholesterol, 116mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 1g protein.


  1. In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
  3. For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Refrigerate until serving. Yield: 3 dozen.
To Make Ahead: Cookies can be baked the day before assembly. Store in an airtight container.
Originally published as Cherry Whoopie Pies in Taste of Home Christmas Annual Annual 2011, p155

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