Giant Twinkie 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!

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!