Easy Twinkie Bundt Cake

5 from 7 votes

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

Prep Time20

Cook Time45

Cooling Time10

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Twinkie, bundt cake, easy recipe

Servings: servings

Calories: 351kcal

Author: MaryAnn Dwyer

Preheat oven to 350 degrees. Generously spray 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.

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.

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.