Twinkie Cake
This twinkie cake turns the classic snack into a big, homemade dessert. Sweet, creamy filling hides inside a moist vanilla bundt cake.
Servings: 8 slices
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
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.
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
Calories: 795kcal | Carbohydrates: 129g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 572mg | Potassium: 131mg | Fiber: 1g | Sugar: 95g | Vitamin A: 932IU | Vitamin C: 0.02mg | Calcium: 202mg | Iron: 2mg
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