Desserts Twinkie Torte Recipe 345

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PUMPKIN TWINKIE DESSERT RECIPE - (4.1/5)



Pumpkin Twinkie Dessert Recipe - (4.1/5) image

Provided by moddie2bert

Number Of Ingredients 9

1 package (15 ozs) Hostess Twinkies (10 Twinkies)
1 package (8 ozs) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ozs) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ozs ea) instant vanilla pudding
1 can (15 ounces) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
additional pumpkin pie spice

Steps:

  • Slice twinkies in half lengthwise and place cream-side up, in single layer in 9×13-inch baking dish. Using a mixer, blend together cream cheese, confectioners'sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies. Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

HO-HO OR TWINKIE SURPRISE



Ho-Ho or Twinkie Surprise image

Super quick dessert to whip up for those nights when the kids have friends staying for supper. They always love it! But be careful it is addicting and even better the next day if there is any left.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 1 13x9

Number Of Ingredients 6

8 -10 Ho Hos snack cakes (or 8-10 Hostess Twinkies)
1 (8 ounce) package cream cheese, softened
4 cups milk
2 (3 1/2 ounce) packages instant pudding mix (flavors of your choice "or" mix them up)
1 (12 ounce) container Cool Whip, thawed
2 -3 cups fresh berries (like strawberries with the hohos or blueberries with the twinkies) (optional)

Steps:

  • Split cakes and line 13x9 pan with them cream side up.
  • Blend cream cheese with milk then blend in pudding mixes.
  • Pour over cakes.
  • If you opt to add berries, layer them now evenly over the pudding mixture,.
  • Spread cool whip over the top.
  • IF desired sprinkle with chocolate curls, sprinkles or nuts.
  • Chill until serving time.
  • Try twinkies with lemon pudding or butterscotch, or Ho-Hos with french vanilla pudding and those new flavored cool whips like strawberry or chocolate.

CHOCOLATE TWINKIE CAKE



Chocolate Twinkie Cake image

Age is NOT a factor in who loves this cake--I've had adults and children go gah-gah over this little kitchen creation! Cutting the cake horizontally is the hardest part of the whole deal; don't be a perfectionist because no one is going to take measurements on how evenly you sliced it! :-) Leave out the cocoa...and this is a very close cousin to the Twinkie Cakes you found in your lunch box when you were a child!

Provided by Debber

Categories     Dessert

Time 55m

Yield 1 13x9 pan, 16-20 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1/2 cup shortening
2 teaspoons vanilla
4 eggs
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup cocoa (optional)
1 cup milk
2 tablespoons butter
1/3 cup shortening
1 1/3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
2 drops lemon extract

Steps:

  • Preheat oven to 350; grease a 13x9 pan.
  • In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
  • In a separate bowl, combine remaining DRY ingredients; set aside.
  • Pour milk into a measuring cup.
  • In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
  • Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
  • Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
  • While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
  • When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
  • Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
  • Place top half of cake on filling, press gently.
  • Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
  • This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
  • Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.

THE ULTIMATE TWINKIE CAKE!



The Ultimate Twinkie Cake! image

This is an Excellent cake! I get requests from my co-workers all the time! One of the great things about this cake is that it can be inter-changeable. You can be creative and use whatever flavor cake mix you like, and you can change the flavor of the filling. You can also make this in a 9x13 pan, mini loaf pans, or mini muffin pans (my new personal favorite!) Try this cake and your kids will love it! It is also a great cake for parties or get togethers. Enjoy!

Provided by Smile1968

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box chocolate cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
5 tablespoons flour
1 cup sugar
2 teaspoons vanilla
1 cup water
1/2 cup shortening
1/2 cup margarine

Steps:

  • I listed the ingredients from a Duncan Hines cake mix, so you will need to follow the directions on which ever cake mix you use.
  • Mix well,then pour batter into wax paper lined 9x13 pan. Then bake, let cool and remove from pan.
  • Slice lengthwise with thread or knife. Spread filling between layers and sprinkle top with powdered sugar.
  • Filling directions: Combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. Beat until thick and fluffy. Add cooled mixture; Beat again until fluffy and spread filling between layers. If it looks curdled, you need to beat it a little longer.
  • Like I told you, you can make them into little loaf pans or mini muffin pans. Use a pastry bag to pipe the filling into the cakes.
  • You could be creative and add cocoa or strawberry jelly to the filling.
  • I try and sprinkle the powdered sugar on them just before I serve them as the sugar absorbs into the cake over a short period of time. You can refrigerate them (thats the way I like them, or frozen) but they are fine left out on the counter for a day or so.
  • I am just guessing on the servings, it all depends on the pans you use. I think I get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and I am just approximating on the 20 slices in a 9x13. Also, to be honest, I am not sure the amount of time it takes to make them. The baking time is also a guess depending on which size pans you use. I make the filling while the cakes are cooking.

Nutrition Facts : Calories 267.4, Fat 14.8, SaturatedFat 2.9, Cholesterol 28.4, Sodium 208.6, Carbohydrate 31.9, Fiber 0.3, Sugar 21.3, Protein 2.3

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