By
Lauren Miyashiro, Delish
When Twinkie
production was halted in 2012, people freaked out. If only this bundt
cake were around sooner to appease the distraught masses. It tastes just
like the yellow snack cake the world knows and loves. Luckily, America
only had survive for around 6 months before the brand returned to
shelves. But for a brief moment in history, there was panic. If such a
tragedy ever repeats itself, you know what to make.
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I'm being dramatic. Do not wait until the disappearance of Twinkies to make this cake. In fact, make this as soon as you can. Because, no
offense to Hostess, this is better than your favorite childhood treat.
You'll want to make it for every party from now until forever.
For when you just can't get enough Twinkie in your life.
Total Time:
Prep:
Level:
Easy
Serves:
8-10
Ingredients
For the cake
- nonstick cooking spray
- 1 box vanilla cake mix
- 1 (3.4 oz.) package vanilla instant pudding
- 4 large eggs
- 1 c. water
- 1/2 c. butter, melted
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For the filling
For the filling
- 1/2 c. butter, softened
- 1 (7.5-ounce) jar marshmallow creme
- 3 c. powdered sugar (plus more sprinkling)
- 1 tsp. pure vanilla extract
- 2-4 tbsp. heavy cream
Directions
Preheat oven to 350°. Grease a bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. When the cake is cool, carefully place it back in the bundt pan.
Using a teaspoon or melon baller, scoop out 8 to 10 large holes around the bottom of the cake, making sure not to cut through the top of the cake.
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Make filling: Using a hand mixer, beat butter until light and fluffy. Add marshmallow creme, powdered sugar and vanilla and beat until smooth. Gradually add cream if the mixture is too stiff. Transfer filling to a large piping bag.
Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serve platter. Dust powdered sugar on top of the cake.
Slice and serve.
