Vanilla bundt cake filled with a vanilla cream and dusted with powdered sugar.
Twinkies are the ultimate retro dessert and deserve their own spotlight on this blog. Twinkies are absolutely disgusting, but delicious at the same time. This Twinkie bundt cake recipe will bring you down memory lane with the same great vanilla cake and creamy center…but way better!
What is a Twinkie?
First off, if you don’t know what a Twinkie is then you haven’t lived. I’m also aware that not everyone reading this blog has had the luxury of growing up on junk food American delicacies, such as the Twinkie. It is an American packaged snack invented in the 1930s and is the holy grail of junk foods. Believe it or not, the original filling was banana. During WW2 bananas had to be rationed, and the filling switched to a vanilla cream. I don’t believe the snack would have gained as much popularity had it remained a banana dessert.
Twinkie Cake
Ingredients
- 4 eggs
- 1 cup milk (nonfat, low fat, or whole)
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 box vanilla cake mix
- 1 box vanilla instant pudding (3.4 oz.)
Whipped Cream Center
- 1/4 cup unsalted butter, softened (1 stick)
- 1 cup powdered sugar (plus more for dusting)
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup marshmalleow fluff
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the eggs, milk, and vanilla extract. Add the oil and whisk well.
- Add the cake and pudding mix and whisk until combined.
- Pour into a lightly greased bundt cake and bake for 35-45 minutes, or until done in center. Use a toothpick or sharp knife to check. If they come out clean, then the cake is done.
- Let cool for 10 minutes before inverting on a wire rack. Let cool compltly before inserting frosting.
Whipped Cream Frosting
- In a large bowl, add the unsalted softened butter, vanilla, powdered sugar and heavy cream. Using electric beaters on high, mix for 2 minutes.
- Add the marshmallow fluff and beat for an additional 20 seconds.
- Add frosting to a pastry bag with any size pipet tip. Turn the cake upside down and insert the frosting nozzle 2 inches into the cake. Squeeze and fill hole with frosting. Continue around the bottom of the cake every 1 inch until all the frosting has been inserted into the cake.
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