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Homemade Twinkies Recipe

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Do you miss your favorite childhood snack treat? This is an easy recipe for homemade Twinkies!
Course Snack
Cuisine American
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 10 Twinkies
Calories 342
Author Michelle


For the Cake:

  • 16 ounce box pound cake mix
  • 4 egg whites
  • cup water

For the Filling:

  • 2 teaspoons hot water
  • ¼ teaspoon salt
  • 7 ounce jar marshmallow creme (about 2 cups)
  • ½ cup vegetable shortening
  • cup powdered sugar
  • ½ teaspoon vanilla extract


  • 1. Make the Cakes: Preheat oven to 325 degrees F.

2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:

  • Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.
  • 3. In a medium bowl, beat the egg whites on medium-high speed until stiff peaks form; set aside.
  • 4. In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it's thoroughly blended. Using a rubber spatula, fold in ⅓ of the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined.
  • 5. Divide the batter evenly between the molds.
  • Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Using oven mitts and being careful not to get burned, turn the cakes out of the foil molds and place them right-side-up on a cooling rack. Allow to cool completely before filling.
  • 6. Make the Filling: In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
  • 7. Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.
  • Store snack cakes at room temperature in an airtight container, or wrap individually with plastic wrap.


Nutritional values are based on one serving


Calories: 342kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 393mg | Potassium: 47mg | Sugar: 35g | Calcium: 99mg | Iron: 0.9mg