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This twinkie cake recipe is a playful twist on the famous snack cake turned into a big, shareable dessert that will make you want to grab a spoon and dig in. A tender vanilla bundt cake is filled with fluffy marshmallow cream, creating layers of flavor and soft, fluffy texture in every bite. It’s simple to prepare using a cake mix and pudding mix, so it comes together quickly but tastes like a special treat. Perfect for birthdays or anytime you want a nostalgic dessert that feels homemade.
This tempting twinkie cake turns the nostalgic snack into a shareable homemade dessert. A moist vanilla bundt cake hides a fluffy marshmallow filling inside.
You may also enjoy twinkie poke cake, hummingbird loaf cake, chocolate roll cake, dulce de leche cupcakes, and tiramisu Swiss roll.
Why You’ll Love It
Quick to make: This cake uses a mix shortcut, so you won’t spend hours in the kitchen.
Creamy filling: Sweet marshmallow cream filling brings a nostalgic, snack cake flavor.
Family favorite: Both kids and adults enjoy the familiar taste of this easy dessert.
Make ahead friendly: The cake stays moist for days, so you can prepare it in advance.
Twinkie Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla cake mix: A boxed cake creates a tender and flavorful base.
Vanilla pudding mix: Adds extra moisture and richness to the cake batter.
Unsalted butter: Used in both the cake and filling for flavor and texture.
Milk: This gives the cake a soft crumb without being too heavy.
Eggs: Four large eggs help bind the batter and give structure.
Marshmallow creme: Creates the signature filling that’s smooth and sweet.
Powdered sugar: Sweetens and thickens the marshmallow filling.
Vanilla extract: Adds warm flavor to the cream filling. Use pure vanilla extract for the best flavor.
Heavy whipping cream: Helps create a creamy texture in the filling.
How to Make Twinkie Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the oven: Grease and flour a 12-cup bundt pan (here) and get the oven ready.
Make the cake batter: Mix cake mix, pudding mix, melted butter, milk, and eggs in a large bowl until smooth.
Bake the cake: Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool the cake: Let it rest briefly in the pan, then invert onto a cooling rack and let the cake cool completely.
Make the filling: Beat softened butter, marshmallow creme, and vanilla until smooth. Add powdered sugar gradually, then heavy cream until the filling is fluffy.
Fill the cake: Cut several cake holes in the cooled cake, pipe the cream filling into the cake holes, replace the cake bits, then invert onto a cake plate and dust with sugar if liked.
Substitutions and Variations
Butter: Salted butter can be used but will add a slightly salty note.
Milk: Whole, 2% or skim milk all work well for the cake batter.
Gluten-free: Use a gluten-free vanilla cake mix and pudding mix to make this dessert gluten-free.
Flavor variations: Try lemon pudding or almond extract for a different flavor profile.
Serving Suggestions
Appetizer: Start your meal with a cup of hearty escarole and bean soup.
Main dishes: Enjoy mostaccioli or jalapeno popper casserole with a bright lemon parmesan salad.
Desserts: Serve a slice of twinkie cake with any drink you like, from a pistachio latte to a strawberry sour candy cocktail.
How to Store Giant Twinkie Bundt Cake
Store: Keep covered in the refrigerator for up to 3 days.
Freeze: Freeze the baked cake before filling for up to 3 months. Thaw overnight in the refrigerator, then add the filling before serving.
Thaw: Let frozen cake thaw overnight in the fridge before filling.
Top Tips
Cool fully before filling: A warm cake will melt the cream filling.
Use a steady hand: Cutting the holes too deep will break through the cake. You can use a small spoon or melon baller – just be careful when making the holes.
Make filling fresh: Whip the filling right before using for the best texture.
Dust lightly: A little powdered sugar on top adds sweetness without overpowering.
Twinkie Bundt Cake FAQs
Yes, chocolate cake mix works well and pairs nicely with the sweet marshmallow filling.
No, boxed pudding mix is required for the right consistency in the cake batter.
Yes, bake the cake the day before and fill it when you’re ready to serve.
Bundt Twinkie Cake Recipe
Twinkie Cake
Equipment
- Bundt Pan 12-Cup
- Pastry Bag with ½-Inch Round Tip
- Melon Baller Optional
Ingredients
For the Cake
- 1 Box vanilla cake mix, 13 ¼-Ounce
- 1 Box vanilla pudding mix, 3.4-Ounce
- ½ Cup unsalted butter, melted and cooled
- 1 Cup milk
- 4 eggs, large
For the Cream Filling
- ½ Cup unsalted butter, at room temperature
- 1 Jar marshmallow fluff, 7-Ounce
- 2 ¾ Cups powdered sugar, plus more to dust
- 1 Teaspoon vanilla extract
- 2 Tablespoons heavy whipping cream
Instructions
Prepare the Cake
- Preheat oven to 350°F. Grease and flour a 12-cup bundt cake pan and set aside.
- In a large mixing bowl, add the cake mix, pudding mix, melted butter, milk, and eggs.
- Mix with an electric mixer at medium speed until everything is well combined and the batter is smooth.
- Pour the batter into the prepared bundt pan and bake for 35 to 40 minutes or until a thin knife inserted into the middle comes out clean and the top is golden brown.
- Let the cake rest in the pan for 15 minutes before inverting it onto a cooling rack to cool completely, about 30 minutes.
Prepare the Cream Filling
- Add the butter, marshmallow creme, and vanilla extract to a medium or large bowl.
- Use an electric mixer to mix until smooth.
- Gradually mix in the powdered sugar, about ½ cup at a time, until all of the powdered sugar is incorporated.
- Add the heavy whipping cream and mix until combined.
- Transfer the cream filling into a piping bag fitted with a large round tip.
Assemble the Twinkie Cake
- Carefully invert the cake back into the bundt pan.
- Use a teaspoon or small melon baller to dig 8 evenly spaced holes out of the cake, about 2 inches deep. Reserve the bits of cake that you remove.
- Pipe the cream filling into each cake hole, making sure to fill them completely.
- Place the reserved cake bits on top of the cream-filled holes and invert the cake back onto the cake stand or plate.
- Dust with powdered sugar if liked and serve.
Notes
Use a steady hand: Cutting the holes too deep will break through the cake. You can use a small spoon or melon baller – just be careful when making the holes.
Make filling fresh: Whip the filling right before using for the best texture.
Dust lightly: A little powdered sugar on top adds sweetness without overpowering.
Nutrition
This sinfully delicious twinkie cake combines the nostalgic taste of the classic treat with the ease of a bundt cake. With its soft vanilla crumb and creamy marshmallow fluff, it’s sure to be a hit at parties or family gatherings. You can prepare it in advance, and the fun filling step makes it an interactive dessert that kids love to help with. It’s the perfect mix of simple preparation and a special homemade touch.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
