Easy Twinkie® Cake Recipe - Allrecipes.com
Easy Twinkie(R) Cake Recipe
  • READY IN 1 hr

Easy Twinkie® Cake

Recipe by  

"If you like Twinkies, make the cake. It's seriously fabulous and as close to a giant Twinkie® as you'll ever get."

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Ingredients Edit and Save

Original recipe makes 1 8-inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
  2. Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans.
  3. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
  4. Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
  5. Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.
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Reviews More Reviews

Jun 20, 2015

So far I've made this recipe 5 times and every time people go bonkers for it. Something about the sugary sweetness combined with the moist cake makes people act like its laced with street drugs. People can't get enough of it! I've even been asked if I bought them ?? the only changes I make are to reduce the icing sugar in the icing to 2 cups. It's still plenty sweet but it retains more of the marshmallowy goodness and prevents my guests from slipping into a diabetic coma. I also like to use a melon baller to core out the middle of my cupcakes, fill it with the recipe icing and then top it with my favourite buttercream icing. Oh yeah. It's just that awesome. It's a terrible injustice for me to be gluten intolerant but I do gain some satisfaction while watching my family slide across the kitchen floor on my drool after seeing them scarf it all down like a flock of seagulls fighting over a french fry.

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 75.5 g
  • 24%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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