Easy Twinkie Bundt Cake

Full disclosure here. I’ve never even eaten a Twinkie.

Growing up, my mother never bought them. My best friend from grammar school, Monica, had one every day in her lunch box. A PB&J sandwich, a milk and a Twinkie for dessert.

Funny, but I never had the desire to try one. Until now.

It all started when I saw this recipe for a Giant Twinkie Cake in the cookbook, Delish, I could no longer put it off. I mean, I’m not getting any younger. It looked too delish! (see what I did there?)

A box of vanilla cake mix, vanilla instant pudding mix, a few eggs, melted butter and some water, and like lickety-split, there’s your cake.

And the filling is just as easy. Butter, marshmallow creme, confectioners’ sugar, vanilla and some heavy cream. Beat it up and carve little holes in the bottom of this beauty, fill er up and your moments away from deliciousness.

Step-By-Step Instructions

The first step is to beat the cake mix, pudding mix, eggs, melted butter and water with a hand mixer until smooth and well combined.

You’ll pour the batter into your generously greased bundt pan smoothing the top and bake until a toothpick inserted into the cake comes out clean.

You will let the cake cool for 10 minutes before inverting onto a wire rack to totally cool. Once cool carefully place the cake back into the bundt pan.

Next up will be to make your filling. In a large bowl you will beat the butter until light and fluffy using a hand mixer. Add the marshmallow creme, confectioners’ sugar and vanilla. Beat until smooth. Add two tablespoons heavy cream and continue to beat. If filling is still stiff, add the two remaining tablespoons. (I added all 4 tablespoons) Transfer filling to a piping bag.

Using a teaspoon, you will scoop out about 8-10 large holes at the bottom of the cake (as pictured above) making sure you don’t cut through to the top of the cake. Pipe the filling into the holes. Carefully invert the cake onto a cake plate. Dust with powdered sugar.

Just for comparison’s sake, I bought a box of Twinkies. This one’s better than the real thing!

Don’t take my word for it. You be the judge! Enjoy!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

More Delicious Cake Recipes to Enjoy

Funfetti Angel Food Cake

Orange Buttermilk Loaf Cake

Caramelized Banana Upside-Down Cake

Easy Twinkie Bundt Cake

Author: MaryAnn Dwyer

Servings: 10 servings

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This Easy Twinkie Bundt Cake is SUPER simple and even better than the real thing!

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients  

Cake

• 1 15-oz. box vanilla cake mix
• 1 3.4-oz. package vanilla instant pudding mix
• 4 large eggs
• 1/2 cup (one stick) melted butter
• 1 cup water

Filling

• 1/2 cup (one stick) butter, softened
• 1 7.5-oz. jar marshmallow creme
• 3 cups confectioners' sugar
• 1 tsp. vanilla extract
• 2-4 Tbsp. heavy cream

Instructions 

Cake

• Preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with nonstick cooking spray with flour.
• In a large bowl, beat cake mix, pudding mix, eggs, melted butter and water with a hand mixer until smooth and well combined. Pour the batter into the prepared pan smoothing the top and bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Let the cake cool for 10 minutes before inverting onto a wire rack to totally cool. Once cool carefully place the cake back into the bundt pan.

Filling

• In a large bowl, beat butter until light and fluffy using a hand mixer. Add the marshmallow creme, confectioners' sugar and vanilla. Beat until smooth. Add two tablespoons heavy cream and continue to beat. If filling is still stiff, add the two remaining tablespoons. (I added all 4 tablespoons) Transfer filling to a piping bag.
• Using a teaspoon, scoop out about 8-10 large holes at the bottom of the cake (as pictured above) making sure you don't cut through to the top of the cake. Pipe the filling into the holes. Carefully invert the cake onto a cake plate. Dust with powdered sugar.

Notes

As with all bundt cakes, spray bundt pan generously with nonstick spray with flour before filling.

I added 4 tablespoons of heavy cream to my filling to get to the right consistency. Start with two tablespoons and decided if you need more.

Let the bundt cool in the pan for ten minutes before attempting to remove.

When carving out the holes for the filling, make sure you don't cut through to the top of the bundt cake.

Keyword: Twinkie, bundt cake, easy recipe

Cuisine: American

Course: Dessert

Adapted from delish Eat Like Every Day’s the Weekend