While some might look at a package of Twinkies and scoff, we have such fond memories of tearing into those creamy cakes after school, that we decided to use a trip down memory lane as inspiration for this recipe.
We give you: the Twinkie bundt cake. Deliciously light, this dessert is made up of a pound cake box mix, piped with a creamy marshmallow fluff filling that is the stuff dreams are made of. Don’t believe us? Try it and see for yourself…it’s even better than we remember!
Homemade Twinkie Cake
10-12
2 hours
Ingredients
- Cake:
- 1 (16 oz.) pound cake mix
- 4 eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- Filling:
- 1 (7 oz.) jar marshmallow creme
- 1/2 cup shortening
- 1/3 cup powdered sugar, plus extra for garnish
- 2 teaspoons hot water
- 3/4 teaspoon vanilla extract
Preparation
- Preheat oven to 350º F and generously grease a bundt pan.
- In a large bowl, beat cake mix and water together, then beat in eggs one at a time, waiting for each to be incorporated before adding the next.
- Mix in vanilla extract until just combined.
- Pour batter into bundt pan and bake for 45-55 minutes, or until toothpick inserted in center comes out mostly clean.
- For the filling: beat together marshmallow creme, shortening and powdered sugar together until combined, then beat in hot water and vanilla extract until smooth. (Omit hot water for a thicker filling.)
- Transfer mixture to a round tip-fitted pastry bag, or a large, re-sealable plastic bag with the corner cut off.
- Remove cake from oven and make 6 evenly space holes that go down about 1/2 of the way into the cake. Hollow out said holes and remove excess cake.
- Carefully use your fingers to make a tunnel through the middle of the cake, going through the vertical holes you created.
- Insert piping bag into holes and fill with marshmallow filling, making sure to get it into the horizontal spaces between vertical holes.
- Place serving dish face down on filled cake and quickly invert cake onto the dish.
- Dust generously with powdered sugar and serve immediately.
- Enjoy!
Recipe adapted from Brown Eyed Baker
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