These Pineapple Cake Mix Whoopie Pies are so easy to make and are bursting with pineapple flavor. They’re the perfect dessert for Easter and Spring!
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When I think of Spring, I think of bright colors and flavors. Pineapple happens to be one of my favorite flavors and these whoopie pies made using cake mix capture the flavor of Spring in a delightful handheld dessert.
These whoopie pies would be perfect for a bake sale, a fun weekend treat for the kiddos, or served at Easter dinner.
Ingredient Recommendations
Cake Mix: I call for Pineapple cake mix, but you can use Yellow or White cake mix if that is what you have. We will be adding pineapple juice to the cake mix and crushed pineapple to the filling, so you’ll still get plenty of pineapple flavor.
Oil: Use any neutral flavored oil you have here: canola, vegetable. You can use olive oil or avocado oil, but they may affect the flavor of the cake.
Canned Crushed Pineapple: We are going to use the juice and the pineapple so save the juice when you drain the can.
Cream Cheese: I recommend using full-fat cream cheese. I feel low-fat cream cheese doesn’t have nearly as good a flavor. Just go for the real stuff, especially in your desserts.
Butter: I recommend using unsalted butter when baking. This way, you can control the amount of salt that is added to the recipe. Also, take your butter and cream cheese out of the fridge an hour before you plan on using it so that it is softened and easier to blend.
Assembling your Cake Mix Whoopie Pies
Once your whoopie pies are baked, you will need to let them cool com-plete-ly! If you try to fill them when they are still warm, your lovely cream cheese icing will melt all over the place. Patience is your friend here.
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