Recipe by Caroline
"My homemade take on the traditional Twinkies® and Raspberry Zingers®, two recipes in one. A bit time-consuming, but oh so delicious!"
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1 (18.25 ounce) box
yellow cake mix
1 (5.1 ounce) package
instant vanilla pudding mix
butter at room temperature
1 (7 ounce) jar
1 (3 ounce) package
raspberry-flavored Jell-O® mix
cornstarch, or as needed
I made these for dessert yesterday and hubby is still raving this morning! Seven people ate these and all seven absolutely loved them. Many comments... "the best"... "much, much better than store bought"..."so good...moist, not too sweet and great flavor", etc... I agree with every compliment. They are perfect! Followed the recipe except used a canoe pan and didn't chop the coconut in the processor. Excellent recipe with great instructions. I'm looking forward to making these often. Thanks for sharing, Caroline!
I'm giving this five stars just for the gelatin idea alone. Fabulous! However, I did make minor changes. These were interesting to make. For our taste, we thought the cake was a bit too sweet as written, so I made it again using just the yellow cake mix and 1 tb. meringue powder. Worked great. I quickly rolled them in the gelatin mixture (not to overly absorb.) The outer edge seems a bit soft at first but firms-up nicely after gelatin sets. I froze them in a square cake carrier with some plastic wrap lightly covering them for added protection and put on the lid too. I can take-out however many I need to defrost at room-temp. about 15 minutes. Makes for an unexpected treat for company. Everyone I've served them to, thought they were extremely tasty. For a faster fix can pump-in whipped topping for the filling, (if desired.) Won't be as flavorful but very good still and lite. Thank-you for the recipe.
Tastes great! I used chocolate cake and chocolate pudding (that's all I had) but they made it so good. VERY time consuming it took me at least 1 hour to make the boat like fixtures. I filled each half way but still had 4 tin foil boat things. Very delicious especially with cream on top.
I made this tonight ! OMG Excellent !!!! I did 2 round pans and cut each layer in half. Put Jello on crumb side and frosted the other with the cream filling, as I assembled the cake. Then just sprinkle coconut on the frosted parts, making sure to save some for the top of cake. This recipe is well worth the effort !!! Thank You for sharing. P.S.Instead of the jello you can use raspberry (seedless) jelly Add small amt. of water to thin it out and paint it on with a pastry brush. Muffin pan is much quicker if in a hurry....
Freak'n awesome! I did use my own filling recipe, so can't rate that; used 1/2 cup veg oil as the only pudding I had was a 1oz pkg, but they turned out superb. I used a bar pan with about 1/4 cup mix per mold - mine took around 20 minutes to cook.
This is a MUST save recipe! Especially since Hostess has announced it is going out of business.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Cream-Filled Sponge Cakes
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 216
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