Giant Twinkie Bundt Cake Recipes

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TWINKIE BUNDT CAKE



Twinkie Bundt Cake image

This twinkie Bundt cake is essentially a giant, cream-filled twinkie. It's made from scratch, and all of the ingredients are pronounceable, so you won't be partaking of any weird chemical concoction here.

Provided by Shauna Sever

Categories     Dessert

Time 1h35m

Number Of Ingredients 13

6 tablespoons (3 oz) unsalted butter (at room temperature, plus more for the pan)
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
2 cups granulated sugar
1/2 cup mild vegetable oil
3 large eggs plus 4 large egg yolks (at room temperature)
1 cup buttermilk ((either low-fat or full-fat) at room temperature)
One (7 1/2-ounce) jar marshmallow crème
1 stick (4 oz) unsalted butter (at room temperature)
1 teaspoon vanilla extract
Confectioners' sugar (for dusting (optional))

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess.
  • In a large bowl, sift together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute.
  • With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes.
  • Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
  • Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
  • Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean.
  • Place the pan on a wire rack and let cool completely, about 2 hours.
  • In the bowl of a stand mixer, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.
  • While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced notches or holes in the flat surface of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard-that is, nibble-any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.
  • Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.
  • Quickly and carefully invert the cake onto a platter. Dust with confectioners' sugar, if desired. Slice and serve.

Nutrition Facts : ServingSize 1 portion, Calories 525 kcal, Carbohydrate 73 g, Protein 5 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 83 mg, Sodium 172 mg, Fiber 1 g, Sugar 45 g, UnsaturatedFat 12 g

HOMEMADE TWINKIE BUNDT CAKE



Homemade Twinkie Bundt Cake image

Here's a spongy vanilla bundt cake with a creamy filling, just like the nostalgic Twinkie snacks.

Provided by Lina D (Hip2Save Sidekick)

Categories     Desserts

Number Of Ingredients 15

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup coconut oil
4 eggs
3/4 cup sour cream
1/4 cup milk
7 oz. tub of marshmallow cream
1/2 cup butter, room temperature
1 cup confectioners sugar
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Prep a bundt cake pan by greasing it. Move oven rack towards the bottom half of the oven. Preheat oven to 325 degrees.
  • In a medium sized bowl, whisk together cake flour, salt, and baking powder. Set aside.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, granulated sugar, and vanilla until smooth. Add the eggs one at a time to incorporate. Add the oil, sour cream, and milk. Mix until smooth.
  • Add the flour mixture a little at a time and mix for a few seconds until combined. Pour the cake batter into the greased bundt cake pan, and evenly smooth with a spoon.
  • Bake the cake in the oven for about 55-60 minutes until a toothpick inserted into middle of cake comes out clean.
  • Let cake completely cool for a couple of hours.
  • Place marshmallow filling ingredients in a medium sized bowl, and use a hand mixer to blend together until smooth. Place the mixture into a plastic freezer bag.
  • With the cake still in the bundt pan, make about 6-7 round holes scooping out the cake. Be careful not to puncture all the way through the cake. Use your finger to carefully make a tunnel between each hole in the middle of cake. Cut one end of the freezer bag and pipe in the filing into each hole.
  • Invert the cake onto a cake plate. Dust the top with a little extra powdered sugar, serve, and enjoy!

GIANT TWINKIE BUNDT CAKE



Giant Twinkie Bundt Cake image

We daresay this Twinkie bundt cake from Delish.com is even better than its namesake.

Categories     twinkie desserts     stuffed bundt cake     bundt cakes     twinkie cake     twinkie recipes

Time 1h20m

Yield 8-10

Number Of Ingredients 14

For the cake
Cooking spray
All-purpose flour, for pan
1 (15-oz.) box vanilla cake mix
1 (3.4-oz.) package vanilla instant pudding mix
4 large eggs
1/2 c. (1 stick) butter, melted
1 c. water
For the filling
1/2 c. (1 stick) butter, softened
1 (7.5-oz.) jar marshmallow creme
3 c. powdered sugar
1 tsp. pure vanilla extract
2 to 4 tbsp. heavy cream

Steps:

  • Preheat oven to 350°. Grease a Bundt pan with cooking spray (be generous!) and dust with flour, tapping out any excess. In a large bowl using a hand mixer, beat cake mix, pudding mix, eggs, melted butter, and 1 cup water until smooth and combined.
  • Pour batter into prepared pan and bake until a toothpick inserted into cake comes out clean, about 45 minutes.
  • Let cake cool in pan 10 minutes, then invert onto a wire rack to cool completely. Carefully place back in Bundt pan.
  • In a large bowl using a hand mixer, beat butter until light and fluffy, then add marshmallow creme, powdered sugar, and vanilla and beat until smooth. Gradually add heavy cream if mixture is too stiff and transfer to a large piping bag or resealable plastic bag with the end snipped.
  • 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.

GIANT TWINKIE CAKE RECIPE



Giant Twinkie Cake Recipe image

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!

Provided by Cathy Shelton

Categories     Cakes

Time 1h20m

Yield 8

Number Of Ingredients 13

For Cake:
Cooking spray
for pan all purpose flour
15 oz (1 box) vanilla cake mix
3.4 oz (1 package) vanilla instant pudding mix
4 large eggs
½ cup (1 stick), melted butter
For Filling:
½ cup (1 stick), softened butter
7.5 oz (1 jar) marshmallow creme
3 cups powdered sugar
1 tsp pure vanilla extract
4 tbsp heavy cream

Steps:

  • Cake:
  • Preheat the oven to 350 degrees F. Grease a Bundt pan generously with cooking spray and dust with flour, tapping out any excess.
  • 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.
  • Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted into the cake comes out clean.
  • 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:
  • 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.
  • 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:
  • 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.
  • Serve, and enjoy!

Nutrition Facts : Carbohydrate 124.79g, Cholesterol 164.28mg, Fat 33.36g, Fiber 0.77g, Protein 6.70g, SaturatedFat 18.02g, ServingSize 8.00, Sodium 559.98mg, Sugar 0.00, UnsaturatedFat 10.64g

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