The Ultimate Twinkie Cake Recipes

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.

TWINKIE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• Add flour mixture alternately with buttermilk, heating well after each addition.
• Blend in vanilla and almond extract.
• Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• Add cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• Pour batter evenly into prepared pan and smooth with cake spatula.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Loosen edges and remove to racks to cool completely.
• Fill layers with Twinkie Creme Filling.
• For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• Let this mixture cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
• Add the salt solution to the filling mixture and combine.
• Makes 1-1/2 cups of creme filling.

HOMEMADE TWINKIES®

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
• Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
• Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
• To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
• When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.