Giant Twinkie Bundt Cake Recipes

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!

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.

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!

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.

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.