Twinkie Bundt Cake
Twinkie Bundt Cake – This homemade Bundt version of the popular Twinkie dessert features a vanilla pound cake with a tunnel of that glorious cream filling!
Oh, the Twinkie…
Growing up, I was generally not allowed to eat things like Twinkies, Hostess cupcakes, those apple hand pies in the check out line that were always calling my name… However, by high school I had enough freedom that I had started to sample some of the off limit goodies of my youth. I think Little Debbie will always hold the biggest place in my heart, but there’s just something delicious about yellow cake with a tunnel of delicious cream filling running through the middle.
A number of years ago, I actually made homemade Twinkies, and they were a huge hit. As I was flipping through some cookbooks last week, I saw this Twinkie Bundt cake and it jumped off the page at me – I thought it would be a perfect dessert for Sunday dinner, and I was right. It was a huge hit with everyone!
The cake itself is a wonderful yellow cake with the flavor and consistency of a traditional pound cake. While the tunneling process isn’t the easiest, you really can’t mess it up. Even if you rip a little bit of the cake, it’s on the bottom, nibble on it, and move on :) I couldn’t believe how simple the filling was – just marshmallow creme, butter and vanilla – and it tasted just like the inside of a Twinkie… but better!
If you’ve been craving a Twinkie since they stopped making them, or just want a fun dessert for your next party, this Twinkie Bundt cake is sure to be a big crowd pleaser!
One year ago: Top 10 List: Favorite Bar Dessert Recipes
Two years ago: Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting
Four years ago: Orange Cookies with Sweet Orange Glaze
Five years ago: My Top 15 Favorite Indulgences
Twinkie Bundt Cake
Ingredients
For the Cake:
- 6 tablespoons unsalted butter, at room temperature
- 3 cups (375 g) cake flour
- 1 tablespoon baking powder
- ¾ teaspoon (0.75 teaspoon) salt
- 1 tablespoon vanilla extract
- 2 cups (400 g) granulated sugar
- ½ cup (109 ml) vegetable oil
- 3 eggs, at room temperature
- 4 egg yolks, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
For the Cream Filling:
- 7.5 ounce (212.62 g) jar marshmallow crème
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Make the Cake: 1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
- In a large bowl, sift together the flour, baking powder and salt.
- Using an electric mixer, 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, one at a time, beating thoroughly after each addition.
- Reduce the mixer speed to low. Alternately mix 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 until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.
- Make the Cream Filling: Using an electric mixer on medium speed, 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.
- Fill and Assemble the Cake: While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) 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 turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
You mentioned that you found this recipe in a cookbook, but you republished it without giving credit to the person who created it. The recipe came exactly from Pure Vanilla, by Shauna Sever.
I am in the process of making this cake… after reading tons of recipes, I see that your filling does not have any additional sugar…is this correct?
Hi Phyllis, That’s correct – there’s sugar in the marshmallow creme :)
what a genius mix of two childhood favourites! thanks so much for sharing
My 11 year old daughter saw this and thought she just had to kae this for her french class cooking assignment! She busily making homemade marshmallow fluff and baking right now ; ) Thanks for the recipe..she’s never had a Twinkie, so she’s pretty excited to share this with her friends.
I made this cake a couple of weeks ago just for a trial run because I’m making it for Easter. As it turned out, I didn’t need a trial. I followed the directions and it was fantastic! It tastes exactly like the Twinkies I ate as a child. I am making it again today and can’t wait for my college age sons to try it. Thank you for the recipe!
Have to make this asap. Going to be a lot of reactions around the dinner table when my family tries this. Can’t wait to see it happen. Thank you for sharing!
This cake looks beautiful, I would love a piece right now. I’m definitely going to give this ago as I love the flavour combination.
I’m currently brainstorming the next time that I can make this because it needs to be soon!!
Kari
http://www.sweetteasweetie.com
Amazing. How did you get all those Twinkies into the Bundt pan?
This looks so good! Love it!
Tried to pin this for later, but there is no pin button? Am I missing something?
Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!
We had a neighbor who drove for Hostess. Every so often he would bring home the stuff that he had pulled off the shelves. No longer sellable, but still perfectly good. He would just toss a few racks worth of yummy goodies onto the lawn and the neighborhood kids went after it like he had broken the best pinata ever. Some of my most favorite childhood memories right there! :)
Now this similar how make a tunnel cake or cloud cake . I would do it the same way.
First just cut off about 1 inch of bottom of cake. Then make a tunnel in the very center not all the way , don’t get to close to the top. Then fill with good stuff your choice.After filling retop with the with the part you cut off and put on platter.That way you don’t have to dig around or use pastry tube make it some much easier. I do pudding( any flavor) and mix with cool whip add fresh fruit too inside center . TOP WITH COOL WHIP. Just another idea for you.
I didn’t eat Twinkies as a child either. I think I was born on a diet. I was surrounded by those who said, “I can eat anything and not gain an ounce.” Yeah, well, that wasn’t me. This cake looks fantastic — I’d love to make it and then run 5 miles :-) But to tell the truth, I don’t crave sweets but I do enjoy them every now and then. How did Joseph like it? Have a great day!
Congratulations on the future expansion of your family. I know you are all excited. Best wishes for an easy pregnancy.
Was wondering if you could add Cocoa, Lemon or other flavoring to the marshmallow filling?
Hi Sharon, Thank you so much! I haven’t experiment with flavoring the filling, but I don’t see why not!
Congrats on your new family member! What did you have?
Hi Teresa, Thank you! I had a baby boy, Dominic, in October 2016. He’s 17 months old now!
This cake is beautiful, looks so light and fluffy. Delicious!
Now a video demonstration on filling this luscious cake would be perfect! So I offer this suggestion for your next video :) Can. Not. Wait. to make this cake – video or no video ;)
Oh! And for the record – I was not allowed to eat these types of things either growing up :( Now all that deprivation can be righted ;)
I just found this recipe after watching a Hallmark movie featuring a Twinkie cake. I too would love to see a video of how to “fill” the cake. Thanks for the recipe.
CONGRADS…Michelle… So happy for you and your family!!! God Bless
Thank you! :)
Oh my word. This is one of those recipes where I’m thinking “Dang! I wish I had thought of that!” Superb :-)
Hey Michelle! This cake looks fab! I have always wanted to make Twinkies or a Twinkie cake. But they are definitely making Twinkies again. They have different flavors as well as many different flavors of Cupcakes. They are better than ever and I enjoy them on occasion.
Such a fun cake!
Oh Michelle, this looks dreamy!
I may have missed something but for Step 7:
“7. Fill and Assemble the Cake: While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake”
How would you make holes in the bottom of the cake with the cake still in the pan?
Ths cake is baked in a bundt pan so the bottom is actually face up when it is removed from the oven.
Ah yes! Thanks!
What Nancy said :)
I am a Twinkie fanatic — I wasn’t allowed to eat them very often as a kid either. This cake is not only beautiful, but it looks like it tastes amazing. Pretty sure I could eat the whole thing by myself…