Easy Twinkie Cake Recipes

TWINKIE CAKE

Steps:

• For the cake, prepare yellow cake according to package directions (for 2 9-inch layer cake pans). Cool completely.
• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Sprinkle generously with powdered sugar. Slice and enjoy!

THE ULTIMATE TWINKIE CAKE!

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.

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.

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.

EASY TWINKIE® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
• Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans.
• Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
• Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
• Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.