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Twinkie Bundt Cake Recipe

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★★★★★

4.8 from 128 reviews

This Twinkie Bundt Cake is a delightful twist on the classic Twinkie snack, transforming the beloved yellow cake with a moist, fluffy bundt cake base filled with sweet marshmallow frosting. Perfect for dessert lovers craving a nostalgic treat, this cake combines the convenience of a boxed cake mix with homemade flair for a quick and impressive dessert.

Ingredients

Scale

Cake Ingredients

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup cooking oil

Filling and Topping

  • 1 cup Pillsbury Fluffy Frost Vanilla Marshmallow Frosting (or homemade marshmallow frosting, see notes)
  • Baking spray (contains flour) or grease and flour for pan preparation
  • Powdered sugar (optional, for sprinkling)

Instructions

  1. Preheat Oven: Set your oven to 350ºF (175ºC) to prepare for baking the Bundt cake.
  2. Prepare Cake Batter: In a mixing bowl, combine the yellow cake mix, eggs, water, and cooking oil. Using a mixer on medium speed, blend until the mixture is just slightly lumpy to ensure a light texture.
  3. Prepare Bundt Pan: Coat the bundt pan thoroughly with baking spray that contains flour or alternatively, grease the pan and sprinkle it lightly with flour to prevent sticking.
  4. Bake the Cake: Pour the prepared batter into the pan evenly. Bake for 25 to 35 minutes. The exact bake time varies depending on your pan. Check doneness by inserting a toothpick near the center; when it comes out clean, the cake is ready.
  5. Cool Completely: Allow the cake to cool fully in the pan before moving to the next step to prevent crumbling.
  6. Create Filling Cavities: With the cake still in the pan, poke multiple holes about 1 1/2″ apart nearly to the bottom of the pan (the cake’s top). Widen the holes by gently moving your finger side to side to create space for the frosting inside.
  7. Fill Cavities with Frosting: Place the marshmallow frosting into a sandwich bag, seal it, and cut a small corner tip approximately the size of a pea. Insert the tip deep into each hole and squeeze to fill with frosting.
  8. Remove Cake from Pan: Carefully loosen the cake edges using a rubber spatula or butter knife. Place a flat plate or cake stand upside down over the pan, then invert both together. Slowly remove the bundt pan to release the cake onto the plate.
  9. Optional Finishing Touch: Lightly sprinkle powdered sugar on top of the cake to enhance its festive appeal before serving.

Notes

  • For homemade marshmallow frosting, you can whip together egg whites, sugar, vanilla extract, and a pinch of salt until glossy and fluffy.
  • Ensure the cake is fully cooled before poking holes to avoid breaking it apart.
  • Poking the holes several times and widening them allows for maximum frosting filling, enhancing flavor and moistness inside the cake.
  • If you prefer, use store-bought marshmallow fluff instead of frosting for a slightly different texture.
  • Use a Bundt pan with a non-stick coating or ensure proper lubrication for easy removal of the cake.

Keywords: Twinkie Bundt Cake, Marshmallow Frosting, Yellow Cake, Bundt Cake, Easy Cake Recipe, Nostalgic Dessert, Marshmallow Filled Cake

Find it online: https://dinewithlily.com/twinkie-bundt-cake-recipe/