Spice Cake Whoopie Pies

Fall is the perfect time for creating beloved desserts, and whoopie pie is always a winning choice. This spiced up version of the traditional favorite draws its flavor from Musselman’s Apple Butter, with an old-fashioned taste that is the essence of comfort food.

Ingredients

Cookies

• 1 (18.25 ounce) box spice cake mix*
• 1 1/2 cups Musselman’s Apple Butter
• 1/2 cup vegetable oil
• 2 eggs

Cream Cheese Frosting**

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Cookies

1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or Silpat liner.
2. In a large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand for 3 to 4 minutes.
3. Spoon batter onto prepared cookie sheet, one heaping, rounded tablespoon at a time, spaced about 2 inches apart.
4. Bake for about 14 minutes and let cool completely.

Cream Cheese Frosting

1. Beat together cream cheese, butter and powdered sugar until fluffy.
2. Add milk and vanilla extract, and beat for another 1 to 2 minutes.
3. Frost flat side of each "pie" half with frosting and place halves together.
4. Store in sealed container in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Marshmallow Creme can be substituted for Cream Cheese Frosting.

Attribution

Musselman's (musselmans.com) through Family Features.