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Pink Almond Whoopie Pies

Pink Almond Whoopie Pies

Pink Almond Whoopie Pies

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 30 whoopie pies




  • ½ c. fresh blueberries
  • 1-½ c. powdered sugar
  • 1 tsp. Pure Vanilla Extract
  • Powdered sugar, for garnishing
  • 4 oz. cream cheese, softened
  • ¼ c. butter OR margarine, softened
  • 1 c. fresh raspberries
  • 1 jar (7 ounces) marsmallow cream

Whoopie Pies

  • 1 box (18.25 ounces) white cake mix
  • ¾ c. water
  • ½ c. corn oil
  • 3 eggs
  • 1 tsp. food color, red
  • 1 tsp. almond extract
  • 1 box (4 serving size) instant vanilla pudding mix


  1. Preheat oven to 350°F.
  2. Line baking sheets with parchment paper or lightly spray with cooking spray.
  3. Combine all whoopie pie ingredients in a large bowl.
  4. Beat with electric mixer until well mixed; beat 1 minute on high speed.
  5. Drop batter by tablespoonful onto prepared pans, about 2-inches apart.
  6. Bake for 12 to 15 minutes or until cookies seem set and are lightly browned.
  7. Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.
  8. Combine cream cheese, butter, marshmallow cream, powdered sugar, vanillaand almond extract in a large bowl with electric mixer until light fluffy.
  9. For each whoopie pie, spread about 2 tablespoons of filling on one cookie, top with a few berries and add second cookie.
  10. Garnish tops with powdered sugar.
  11. Refrigerate until ready to serve.