Introduction

This Twinkie Bundt Cake combines the nostalgic flavor of yellow cake with gooey marshmallow frosting hidden inside. It’s a fun twist on classic cake baking that creates delightful pockets of sweetness in every bite.

A close-up of a slice of yellow sponge cake with a smooth and creamy white filling in the center, standing upright on a round white plate with a brown rim and two silver forks beside it; the cake has a moist and airy texture with tiny holes throughout. In the blurred background, more slices of the same cake sit on similar plates, with wooden cutting boards and white vases holding dried wheat stalks placed on a white marbled surface. The scene is softly lit, emphasizing the golden color of the cake and the creamy white filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
3 eggs
1 cup water
1/2 cup cooking oil
1 cup Pillsbury Fluffy Frost Vanilla Marshmallow Frosting (or homemade marshmallow frosting, see notes)
Baking spray with flour
Powdered sugar (optional)

Instructions

Step 1: Preheat your oven to 350ºF (175ºC) to prepare for baking.
Step 2: In a mixing bowl, combine the yellow cake mix, eggs, water, and cooking oil. Using a mixer on medium speed, blend until the batter is just slightly lumpy.
Step 3: Grease a bundt pan with baking spray that contains flour or grease it well and dust lightly with flour to prevent sticking.
Step 4: Pour the prepared batter into the bundt pan and bake for 25 to 35 minutes. Baking times vary; check doneness by inserting a toothpick into the center of the cake—when it comes out clean, it’s ready.
Step 5: Allow the cake to cool completely in the pan before moving on to the filling step.
Step 6: Once cooled, keep the cake in the bundt pan. Poke holes straight down almost to the pan’s bottom (which will become the top of the cake once flipped). Make holes about 1½ inches apart, widening each hole by moving your finger side to side to create space for frosting.
Step 7: Fill a sandwich bag with the marshmallow frosting, cut a small hole at one corner, and squeeze the frosting into each hole as deeply as possible, ensuring every cavity is filled.
Step 8: Loosen the cake from the pan sides gently with a small spatula or butter knife. Place a flat plate or cake stand upside down on top of the bundt pan, then invert both carefully. Lift the bundt pan away slowly, allowing the cake to release onto the plate evenly.
Step 9: For a pretty finishing touch, sprinkle powdered sugar over the top of the cake before serving.

Tips & Variations

Use a sandwich bag or piping bag for easier and neater filling of the frosting pockets.
Try homemade marshmallow frosting for a fresher, less sweet alternative.
For added texture, sprinkle chopped nuts on top or mix chocolate chips into the batter before baking.
Make sure to cool the cake completely before poking holes to avoid crumbs falling into the frosting.

Storage

Store the Twinkie Bundt Cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture. Reheat slices gently in the microwave if desired, but frosting pockets may soften further.

How to Serve

A golden brown Bundt cake with a soft, slightly shiny crust sits on a white marbled surface, dusted lightly and evenly with powdered sugar that highlights the ridges and grooves of the cake’s round shape with a hole in the center. The cake has one visible thick layer, and the texture looks moist and tender with a smooth finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a boxed mix?

Yes, a homemade yellow cake batter will work well. Make sure it has a similar consistency and moisture level as the boxed mix for best results.

What if I don’t have baking spray with flour?

You can grease the bundt pan with butter or oil and then dust lightly with flour. This helps prevent the cake from sticking and ensures easy removal.