How To Make Giant Twinkie Cake
This giant Twinkie cake is just like the classic treats. It’s made with a vanilla bundt cake that’s filled with rich cream, for a decadent dessert!
Serves:
Ingredients
For Cake:
- cooking spray
- all purpose flour,for pan
- 15ozvanilla cake mix,(1 box)
- 3.4ozvanilla instant pudding mix,(1 package)
- 4large eggs
- ½cupbutter,(1 stick), melted
For Filling:
- ½cupbutter,(1 stick), softened
- 7.5ozmarshmallow creme,(1 jar)
- 3cupspowdered sugar
- 1tsppure vanilla extract
- 4tbspheavy cream
Instructions
Cake:
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Preheat the oven to 350 degrees F. Grease a Bundt pan generously with cooking spray and dust with flour, tapping out any excess.
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In a large bowl using a hand mixer, beat the cake mix, pudding mix, eggs, melted butter, and 1 cup water until smooth and combined.
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Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted into the cake comes out clean.
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Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Carefully place back in the Bundt pan.
Filling:
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In a large bowl using a hand mixer, beat the butter until light and fluffy, then add the marshmallow creme, powdered sugar, and vanilla and beat until smooth.
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Gradually add heavy cream if the mixture is too stiff, then transfer to a large piping bag or resealable plastic bag with the end snipped.
To Assemble:
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Using a teaspoon, scoop out 8 to 10 large holes around bottom of cake, making sure not to cut through the top. Pipe filling into holes, then carefully invert cake onto a serving platter and dust with powdered sugar.
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Serve, and enjoy!
Nutrition
- Calories: 814.16kcal
- Fat: 33.36g
- Saturated Fat: 18.02g
- Trans Fat: 0.94g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 124.79g
- Fiber: 0.77g
- Sugar: 70.90g
- Protein: 6.70g
- Cholesterol: 164.28mg
- Sodium: 559.98mg
- Calcium: 111.09mg
- Potassium: 87.85mg
- Iron: 1.31mg
- Vitamin A: 267.16µg
- Vitamin C: 0.04mg
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