Raspberry Twinkie Cake Recipes

RASPBERRY ZINGER CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two (9-inch) round cake pans. Place two wire rack over two baking sheets; set aside.
• CAKE: In a large bowl, whisk together cake mix and vanilla pudding mix. Make a "well" in the center. Add eggs, water and cooled melted butter. Beat on medium speed for about 1 minute until batter is smooth and thick. Spread evenly into prepared pans.
• Bake for 20 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
• RASPBERRY TOPPING: Pour Jell-O mix into a medium bowl. Pour boiling water over Jell-O, whisk until dissolved. Pour into a large, shallow pan and set in the refrigerator until slightly thickened, about 15-20 minutes.
• Meanwhile, place coconut in a food processor and pulse a few times until coconut is in smaller pieces. Pour into a bowl and toss with cornstarch until coated; set aside.
• Trim the domed tops from cooled cakes. Dip cakes one at a time into the slightly thickened Jell-O mixture, working quickly so the cakes don't get too soggy and fall apart.
• Place cakes back on wire racks and gently press coconut onto the top of each cake. Let cakes set for 1-2 hours.
• FILLING: In a large bowl, beat 1/2 cup softened butter, vanilla, and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in confectioners' sugar until just combined. Increase speed to high and beat for one minute, until fluffy. Pipe frosting over bottom cake layer. Place top layer over frosted bottom layer. Slice and serve.
• Keep leftovers in the refrigerator.

HOSTESS TWINKIE FILLING (COPYCAT)

Steps:

• Beat the mixture without stopping for 30 minutes. Sufficient to fill 24 cakes.

HEAVENLY TWINKIE DESSERT

Steps:

• Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
• Pour thawed raspberries over Twinkies.
• Sprinkle evenly with coconut.
• Prepare the pudding.
• Cover with pudding and frost with whipped topping.
• Refrigerate for several hours before serving.

TWINKIE CAKE

Steps:

• Split Twinkies in half.
• Place in a 13 x 9 inch baking dish, filling side up.
• Mix 4 cups of cold milk and vanilla puddings together.
• Spread pudding mixture over the Twinkies.
• Layer the drained pineapple.
• Layer sliced bananas over pineapple.
• Cover with Cool Whip.
• Sprinkle with nuts and place cherries on top.
• Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
• You can use fresh strawberries also, or whatever you want.

RASPBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.