Twinkie Poke Cake
This twinkie poke cake is soft, sweet and filled with creamy marshmallow goodness. It’s simple to make and always impresses family and friends.
Servings: 12 people
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
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.
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
Calories: 575kcal | Carbohydrates: 79g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 393mg | Potassium: 80mg | Fiber: 1g | Sugar: 61g | Vitamin A: 874IU | Vitamin C: 0.03mg | Calcium: 133mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
