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This homemade twinkie poke cake is a fun twist on a classic favorite. A soft yellow cake base pairs with a creamy marshmallow filling that soaks into every bite. It looks fancy but comes together easily with simple pantry ingredients. You’ll make the cake, poke it full of holes then pipe in the sweet cream filling before adding a dusting of powdered sugar. The result is a nostalgic treat that tastes like childhood memories in cake form.
Twinkie poke cake combines yellow cake with a rich marshmallow filling piped into every slice. It’s simple to make, soft and sweet and always a family favorite.
Also try strawberry poke cake, coconut cream poke cake, Boston cream poke cake, eggnog poke cake, twinkie cake and Christmas poke cake.
Why You’ll Love It
Easy to make: This recipe uses cake mix for a shortcut that saves time.
Family friendly: Sweet and fun and perfect for birthdays or casual desserts.
Make ahead option: Bake the cake earlier in the day then add filling before serving.
Nostalgic flavor: Tastes like a classic snack cake in homemade form.
Twinkie Poke Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Yellow cake mix: The base for a soft tender cake with minimal effort.
Vanilla pudding mix: Adds moisture and extra vanilla flavor.
Unsalted butter: Gives richness and a smooth crumb texture.
Milk: Whole milk makes the cake moist and flavorful.
Eggs: Provide structure and help the cake rise.
Marshmallow creme: Creates the signature creamy filling.
Powdered sugar: Sweetens and thickens the filling.
Vanilla extract: Adds warm sweet flavor to the cream.
Heavy whipping cream: Makes the filling extra light and fluffy.
How to Make Twinkie Poke Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cake: Combine cake mix, pudding mix, butter, milk and eggs. Mix until smooth, pour into a greased baking dish and bake until set and golden.
Cool the cake: Transfer the cake to a cooling rack and let it cool completely before moving on.
Make the filling: Beat butter and marshmallow creme until smooth. Add powdered sugar, vanilla and cream and mix until light and fluffy.
Assemble the cake: Poke holes evenly over the cooled cake, pipe in the filling then spread any extra over the top. Finish with powdered sugar, slice and serve.
Substitutions and Variations
Butter options: Salted butter can be used instead of unsalted for a slightly salty contrast.
Milk swaps: Whole, 2% or skim milk all work for this recipe.
Gluten-free version: Use a gluten-free yellow cake mix (maybe this one) to make the recipe suitable for gluten-free diets.
Flavor twists: Try chocolate pudding mix or add a drizzle of caramel sauce over the finished cake.
Toppings: Sliced strawberries or colorful sprinkles make fun decorations.
Serving Suggestions
With a cold drink: Whip up a sparkling strawberry lemonade to pair with it.
With a hot drink: Enjoy a pistachio latte or latte breve with your twinkie poke cake.
With other sweet treats: Add some mascarpone stuffed strawberries or peanut butter and jam cookies to the dessert platter.
How to Store Poke Cake Twinkie Style
Store: Refrigerate covered for up to 3 days.
Freeze: Freeze the cake before adding filling for up to 3 months. Wrap well in plastic and foil.
Thaw: Thaw overnight in the fridge before filling and serving.
Top Tips
Cool completely: Let the cake cool fully before adding the filling so it doesn’t melt.
Even holes: Space the holes evenly so each slice gets plenty of filling.
Don’t overfill: Add enough cream to fill each hole without overflowing too much.
Dust before serving: Powdered sugar looks freshest when added right before slicing.
Twinkie Poke Cake FAQs
You can bake the cake a day ahead and add the filling just before serving.
Yes, any yellow or vanilla cake recipe works fine as the base.
Yes, they’re the same product and can be used interchangeably here.
Best Twinkie Poke Cake Recipe
Twinkie Poke Cake
Equipment
- Baking Dish 9 x 13-Inch
- Pastry Bag with ½-Inch Round Tip
Ingredients
For the Cake
- 1 Box yellow cake mix, 13 ¼-Ounce
- 1 Box vanilla pudding mix, 3.4-Ounce
- ½ Cup unsalted butter, melted and cooled
- 1 Cup milk
- 3 eggs, large
- nonstick cooking spray, as needed
For the Cream Filling
- 1 Cup unsalted butter, at room temperature
- 2 Jars marshmallow fluff, 7-Ounce jars
- 3 ½ Cups powdered sugar, plus more to dust
- 1 Teaspoon vanilla extract
- ¼ Cup heavy whipping cream
Instructions
Make the Cake
- Preheat oven to 350°F.
- Grease a 9 x 13-inch baking dish with cooking spray.
- Combine the cake mix, vanilla pudding mix, butter, milk, and eggs in a large mixing bowl, using an electric mixer to mix everything until smooth.
- Pour the batter into the greased pan and bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest the cake on a cooling rack until it reaches room temperature.
Prepare the Cream Filling
- Beat the butter and marshmallow creme together in a large bowl until smooth.
- Gradually add the powdered sugar until it’s all incorporated.
- Mix in the vanilla extract and heavy whipping cream until combined.
Assemble the Cake
- Transfer the cream filling to a piping bag with a large round tip.
- Use the end of a wooden spoon or a wide, round skewer to poke holes evenly around the cake about 1 ½ inches deep.
- Pipe the cream filling into each hole, then spread any extra that’s coming out of the holes over the cake.
- Dust generously with powdered sugar, slice and serve.
Notes
Even holes: Space the holes evenly so each slice gets plenty of filling.
Don’t overfill: Add enough cream to fill each hole without overflowing too much.
Dust before serving: Powdered sugar looks freshest when added right before slicing.
Nutrition
If you’re looking for a fun dessert that tastes like childhood memories, this twinkie poke cake delivers. With its tender yellow cake, creamy marshmallow filling and simple preparation, it’s a recipe you’ll want to make for birthdays, holidays or any time you crave a nostalgic treat. This easy dessert brings joy to every bite and always disappears fast at gatherings.
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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.
