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Easy Pineapple Whoopie Pies (made with cake mix)

Sarah Pyle


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Try something new with these irresistibly easy Pineapple Whoopie Pies! Made with cake mix, these portable treats are adorable, budget-friendly and freeze beautifully to keep on hand. Soft and fluffy pineapple-flavored cakes sandwiched with a luscious cream cheese filling – a sweet treat that’s sure to please everyone!

A cream cheese frosting-filled whoopie pie on a decorative white doily dusted with powdered sugar.

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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.

Ingredients for baking displayed on a kitchen counter, labeled with their names.

Equipment Needed

  • 2 Large Sheet Pans (also called 1/2 Sheet Baking Pans)
  • Parchment paper or silicone baking mats
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Hand Mixer or Mixing Spoon
  • Measuring Cup
  • Measuring Spoon (I love these magnetic ones!)

How to Make Cake Mix Whoopie Pies

Step 1: Start by lining to baking sheet pans with parchment paper or silicone baking mats. Mix up the cake batter and portion batter into 24 rounds about 3 inches around – approximately 2 Tablespoons of batter per round. The batter will spread a little while baking, so leave 2-3 inches between each pie.

Step 2: Bake the whoopie pie rounds at 375 degrees for 10 minutes, or until the edges start to brown. Mix up the pineapple cream cheese filling while the pies are baking. Do this by combining all ingredients in a mixing bowl and blend with a hand mixer or mixing spoon.

Freshly baked whoopie pies cooling on a parchment-lined baking sheet.

Step 3: Once your whoopie pies are baked, you will need to let them cool completely! 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.

A glass bowl containing cream cheese frosting being mixed with crushed pineapple, using a black spatula, on a marble surface, intended for whoopie pies.

Step 4: Use a small cookie scoop or knife to portion two tablespoons of filling onto the bottom of one cookie. Top with another cookie and give it a little squeeze to sandwich them together.

Serve your whoopie pies immediately or store them in the fridge for up to 5 days or in the freezer for up to 2 months. To freeze, it is best to wrap each whoopie pie in plastic wrap before placing all in a freezer bag. This ensures that the pies do not freeze stuck together.

Simply allow to thaw to room temperature when ready to eat and enjoy your pineapple whoopie pies anytime!


This method to create whoopie pies using cake mix can be done with any flavor of cake mix. Mix and match your favorite flavors! Just remember the ratio of 1 box cake mix, 1/2 cup oil, 1/2 cup liquid, and 3 eggs. From there, use any liquid such as water, milk, liqueurs. And the cream cheese filling can be made as is without the crushed pineapple for a more traditional cream cheese icing.

pineapple cake mix whoopie pies on white platter

More Cake Mix Recipes

A close-up of a stack of pineapple whoopie pies, sprinkled with powdered sugar.
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4.74 from 23 votes

Pineapple Cake Mix Whoopie Pies

Bursting with pineapple and sweet cream cheese flavor, these whoopie pies are easy to make thanks to cake mix and will be a hit at any get-together.
Prep Time10 minutes
Cook Time10 minutes
Additional Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cake mix, dessert
Servings: 12 (4 inch) whoopie pies
Calories: 326kcal
Author: Sarah Pyle
Cost: $6.44 total / $0.54 per whoopie pie



  • 1 box cake mix pineapple, yellow, or white flavor (15.25 ounces)
  • 1/2 cup oil
  • 1/2 cup pineapple juice saved from draining crushed pineapple
  • 3 large eggs


  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar plus extra for dusting
  • 1/2 cup crushed pineapple drained well


Instructions for Cookies

  • Preheat oven to 375 degrees Fahrenheit.
  • Line two cookie sheets with parchment paper.
  • In a large bowl, combine cake mix, oil, pineapple juice and eggs with a whisk or hand mixer until thoroughly combined.
  • Drop heaping Tablespoons of batter onto cookie sheet to form the whoopie pies. The batter should be about 3 inches round before baking. Make sure to leave 2-3 inches of space between each cookie.
  • Bake on the center rack of your oven for 10 minutes or until lightly browned. Make the filling while the cookies are baking.
  • Remove from the oven and allow to cool completely on the cookie sheet.
  • Once cooled, spread 2 Tablespoons of cream cheese filling on half (12) of the cookies. Top with remaining cookies to create whoopie pies.

Instructions for Filling

  • In a medium size bowl, combine butter, cream cheese and vanilla with a hand mixer until fluffy.
  • Add powdered sugar and mix until fully combined.
  • Add crushed pineapple and gently stir to incorporate the pineapple. Stir well to fully combine.
  • Use immediately or store in the fridge for up to 1 week. It will be easiest to spread on the cookies when the cream cheese filling is still softened.


Store your whoopie pies in the fridge since they contain cream cheese. The pies will keep for up to 5 days in the fridge or 2 months in the freezer. To store in freezer, wrap each whoopie pie in plastic wrap or parchment paper. Then, place all wrapped pies into a freezer bag.
Variations: The method of making whoopies pies using cake mix can be done with any flavor cake mix. Try chocolate cake mix and use water or milk instead of pineapple juice.


Serving: 1whoopie pie | Calories: 326kcal | Carbohydrates: 21g | Protein: 3g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 169mg | Sugar: 15g

And don’t forget to tag @feastforafraction if you try this recipe!

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By on April 12th, 2024

About Sarah Pyle

Hi, I'm Sarah. The voice behind Feast for a Fraction. I've been a penny-pincher all my life, but still have a taste for nice things. I'm here to show you that you can eat (and live) well on a budget. From recipes and DIY tips to ways to make extra money, we'll be in control of our budgets together!

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11 thoughts on “Easy Pineapple Whoopie Pies (made with cake mix)”

  1. These look so fun and easy to make. I love the taste of pineapple. Can’t wait to make these with the kiddos this weekend! Thanks

    • Hi, Mary. Yes, you can absolutely use different flavors of cake mix. You can swap the pineapple juice in the recipe for water or milk if you’re using a cake mix flavor that does not go well with pineapple.

4.74 from 23 votes (23 ratings without comment)

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