Twinkie Bundt Cake Recipes

HOMEMADE TWINKIE BUNDT CAKE

Steps:

• Preheat oven to 325°F. Prepare a Bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.
• In a medium bowl, stir together flour, baking powder and salt.
• In the bowl of a stand mixer (or a large bowl) beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.
• Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.
• Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.
• Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.
• Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.
• For Filling: Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.
• For Assembly:This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a sheet pan so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.
• Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. (Like I might have.) Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.
• Using the marshmallow filling (you haven't eaten it all yet, have you?), stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.
• When you've used up all the filling, flip the cake over (carefully!!!) onto your serving dish. Sprinkle the whole Bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake!

TWINKIE BUNDT CAKE

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.

TWINKIE BUNDT CAKE

Steps:

• Make the Cake: 1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
• In a large bowl, sift together the flour, baking powder and salt.
• Using an electric mixer, 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, one at a time, beating thoroughly after each addition.
• Reduce the mixer speed to low. Alternately mix 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 until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.
• Make the Cream Filling: Using an electric mixer on medium speed, 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.
• Fill and Assemble the Cake: While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) 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 turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.

GIANT TWINKIE BUNDT CAKE

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 BUNDT CAKE

Steps:

• Prepare cake batter by stirring together cake mix, eggs, water and cooking oil until well blended and only slightly lumpy. Pour batter into a bundt pan coated with BAKING spray (contains flour) or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets!
• Once the bundt cake is done, remove from oven and cool. To speed up cooling, you can put the cake in the freezer for 30 minutes. (Note: Make sure you let the cake cool completely or the marshmallow filling will melt and be absorbed into the cake after you add it.)
• Once the cake is cooled, leave it in the pan and poke the cake almost all the way to the bottom of the pan (which will be the top of the cake). Move your finger from side to side to widen the cavity and allow in more frosting. Keep poking making your holes about 1 and a half inches apart.
• Next, fill up a sandwich bag with marshmallow frosting and cut one of the corner tips of the bag to create a pea-sized hole. Seal the bag and squeeze the bag to dispense the marshmallow frosting into each hole. Tip: Make sure to put the tip of the fluff bag as far into each hole as you can get so plenty of fluff gets into each poked hole.
• Using a tiny rubber spatula or butter knife, separate the sides of the cake from the bundt pan as best you can without cutting into the cake. Once the cake is nice and loose, place a flat plate or cake stand upside down on top of the bundt cake pan. Then gently turn both the bundt pan and cake pan over and let gravity do its thing. Carefully lift the bundt pan while you peak around all sides to see if the cake dropped evenly onto the plate.
• Top with sprinkled powdered sugar for a festive look.

TWINKIE BUNDT CAKE

Steps:

• 1. Position a rack in lower third of the oven and preheat oven to 325.Coat a 12 cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
• 2. Sift together flour, baking powder and salt into a large bowl.
• 3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter and vanilla extract on medium speed til smooth and creamy. Add sugar and beat til evenly mixed, about 1 minute. Slowly pour in oil. Beat til light and fluffy, about 2 minutes. add eggs and egg yolks, 1 at a time, beating thoroughly after each addition
• 4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk and continue to mix on low speed til batter is smooth and no lumps remain.
• 5. Turn off mixer and fold batter several times by hand to ensure everything is well mixed and then pour batter into prepared pan.Bake for 60 to 70 minutes til cake is golden,t op springs back when lightly pressed and cake tester inserted into center comes out clean. Put pan on wire rack and let cool completely, about 2 hours
• 6. For filling, in bowl of stand mixer, beat together marshmallow creme and butter til smooth. Transfer to pastry bag fitted with large round tip.
• 7. With cake still in pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into bottom of cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (or nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
• 8. Insert the top of pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, sue a spatula to scrape away excess filling form the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with powdered sugar if desired and serve.

TWINKIE BUNDT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat oven to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
• Sift together flour, baking powder, and salt into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
• Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into 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 pan on a wire rack and let cool completely, about 2 hours.
• For the filling, in the bowl of a stand mixer, beat together marshmallow crème and butter until smooth. Transfer to a pastry bag fitted with a large round tip.
• With the cake still in the pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3⁄4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
• Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with confectioners' sugar, if desired, and serve.

TWINKIE® CAKE

Steps:

• Beat milk and pudding mix together in a bowl using an electric mixer until thickened and creamy, about 2 minutes.
• Arrange snack cake halves, cream-side up and cakes touching each other, in a 9x13-inch baking dish; top with bananas. Spread vanilla pudding over banana layer; top with pineapple. Spread whipped topping over pineapple layer. Cover dish loosely with plastic wrap and refrigerate at least 1 hour.

TWINKIE BUNDT CAKE RECIPE

Steps:

• Position a rack in the lower third of the oven and preheat to 325°. Coat a 12 cup Bundt pan with nonstick cooking spray and dust it lightly with flour (I read recently that the best way to get a bundt cake out of a bundt pan whole was to brush melted butter over the pan and then dust it with flour. I tried this and for the first time I unmolded a PERFECT bundt cake.)
• Sift together flour, baking powder and salt into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. (I thought this was NEVER going to happen but it finally did. Be patient with the ugly mess that it is until it comes together.)
• Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
• Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain.
• Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.
• Bake for 60 - 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. (Mine took 60 minutes). Place pan on a wire rack and let cool completely, about 2 hours.
• While the cake was baking I made my own marshmallow creme - just because. I needed to make two batches to make enough to have 7.5 ounces. One batch was around 5 ounces so there was some leftover for snacking. It is like eating vanilla air.

TWINKIE BUNDT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat oven to 325°F Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
• Sift together flour, baking powder, and salt into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
• Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into 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 pan on a wire rack and let cool completely, about 2 hours.
• Beat all filling ingredients together in a large stand mixer; transfer to a pastry bag with a large round tip.
• With the cake still in the pan, use a paring knife or apple corer to cut 6-7 deep holes in the bottom of the cake, each about 3/4" in diameter, being careful not to cut through top of the cake.
• Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
• Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into horizontal tunnel through the cake. When the cake is filled, use a spatula to clear away extra filling from bottom of cake.
• Quickly and carefully invert cake onto a serving platter; sprinkle with powered sugar if desired.

RED VELVET TWINKIE CAKE

Steps:

• Preheat the oven to 350°F
• Prepare the cake recipe as per the instructions on that recipe post but bake the batter in a well greased 6 cup capacity bundt pan
• It will take approximately 45-50 minutes or when a toothpick inserted into the center comes out with moist crumbs
• Cool the cake in the pan just until you can touch it with your fingers without burning yourself then flip it out onto a cooling rack while you prepare the buttercream recipe
• Prepare your favorite buttercream recipe as per the instructions on that recipe post
• When the cake is completely cooled, flip it back over and using an apple corer or a cupcake corer, make holes spaced around the bundt for a total of 6-8 holes
• Fill each hole with buttercream then flip it over again onto a serving platter
• Ice with optional sugar glaze.
• Simply whisk the sifted confectioners sugar with the plant milk to desired consistency, pour over cooled bundt cake

TWINKIE BUNDT CAKE

Steps:

• Take the ingredients for the cake out of the fridge. Let them come up to room temperature for about 30 minutes.
• Heat the oven to 180°C/350°F/Gas Mark 4. I use fan-assisted.
• Grease your bundt pan liberally. I like to use an oil-based spray, but it works even better if you get a baking spray with flour.
• Using a sieve, sprinkle the bundt pan with lots of flour; coat it adequately to release the cake without problems.
• Turn the pan upside down and tap it to remove excess flour.
• Add sugar and butter in cubes to the bowl of your stand mixer.
• Using the whisk attachment, cream the butter until pale and fluffy.
• While the mixer is running on medium speed, add the eggs one by one, pausing to make sure each is incorporated before adding the next.
• Stop the mixer and sprinkle baking powder and table salt over the top of the dough. Run the mixer to combine.
• Then add ⅓ of the flour. Mix until combined. 10-15 seconds.
• Add ½ of the milk. Mix until combined.
• Add another ⅓ of the flour. Mix until combined.
• Add the last of the milk. Mix until combined.
• Add the last of the flour. Mix until combined.
• Dollop the batter into the bundt pan. Try to get it in as evenly as possible. Use a wet spatula to even the top.
• Bake for 40-45 minutes until golden brown and a toothpick comes out cleanly.
• Remove from the oven and let cool on a write rack for 15 minutes.
• Put the wire rack on top of the pan and invert it and let the cake come out naturally. Cool completely before proceeding.
• Soften your gelatin sheet in a lot of water. If you use powdered gelatin, dissolve ⅓ tsp into 1 tbsp of water. Leave to bloom for 10 minutes.
• Using a paring knife, you need to make a cavity in the cake. Cut near the outer perimeter of the cake with the knife slanting inwards at about a 45° angle. Then cut the inner edge with the blade leaning outwards at a 45° angle. See the video for details.
• Remove the cake from the cavity with your fingers. If any of it slips into your mouth at this point, that's acceptable ;)
• Then use a tablespoon to make the cavity rounded. Make sure you tap out excess crumbs when you are finished.
• In a heat-proof bowl combine egg whites, powdered sugar, and lemon juice.
• Put the bowl over a pot of simmering water. The water should not be touching the bowl.
• While whisking, heat the mixture to 79°C/174°F.
• Once it hits the temperature, take it off the heat.
• Wring out your gelatin sheet and add it to the warm mixture. Stir until completely dissolved.
• Add the mixture to the bowl of your stand mixer.
• Using the whisk attachment, turn the speed up gradually until whisking at full speed.
• Whisk until you have stiff peaks (10-15 minutes)
• Add the meringue to a piping bag, close it at the top, and cut a large hole.
• Add the filling to the cake.
• Put cake cardboard over the top of the cake and invert it onto the serving platter or cake stand.
• Dust the cake with powdered sugar using a sieve, where you tap it lightly on the side to make a beautiful coating.

GIANT TWINKIE CAKE RECIPE

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!

HOMEMADE TWINKIE BUNDT CAKE

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!