Ingredients
Scale
- 1 box pineapple cake mix 🍍
- 1/2 cup vegetable oil 🛢️
- 1/2 cup pineapple juice 🥤
- 3 large eggs 🥚🥚🥚
- 4 oz (1 stick) unsalted butter, softened 🧈
- 8 oz cream cheese, softened 🧀
- 1 tsp vanilla extract 🌿
- 1 cup powdered sugar (plus extra for dusting) 🍚
- 1/2 cup crushed pineapple, well drained 🍍
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl combine the pineapple cake mix, vegetable oil, pineapple juice and eggs. Beat until batter is smooth and combined.
- Using a tablespoon or small cookie scoop, drop heaping tablespoons of batter onto the prepared sheets, spacing them about 3 inches apart to allow spreading.
- Bake on the center rack for about 10 minutes, or until the edges are set and tops are lightly browned.
- Remove cookies from oven and let them cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile make the filling: in a bowl beat the softened butter, cream cheese and vanilla extract until light and fluffy.
- Add the powdered sugar and beat until smooth and spreadable. Taste and add a little more sugar if you prefer a sweeter filling.
- Fold the well-drained crushed pineapple into the cream cheese mixture until evenly distributed.
- To assemble, spread a generous tablespoon (or more) of filling onto the flat underside of one cooled cookie and top with a second cookie to form a sandwich.
- Arrange finished whoopie pies on a platter, dust tops lightly with powdered sugar, and chill for 15–30 minutes if you want them firmer before serving.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 3 days.