Homemade Twinkies® Recipe - Allrecipes.com
Homemade Twinkies(R) Recipe

Homemade Twinkies®

Recipe by  

"These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!"

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Ingredients Edit and Save

Original recipe makes 25 - 2x3 inch cakes Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
  3. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
  4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
  5. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2010

Okay...these are incredible! Only change I MADE was with the filling. Everyone raved over the filling ,,,use all listed ingredients EXEPT the cream cheese...Taste it before adding the cheese andI really think you will LOVE IT!!!!!!

Most Helpful Critical Review
Jan 19, 2012

Sorry, but these did not remind me of twinkles. They were okay, but nothing I would make again.

Jun 26, 2009

These are quite tasty!! I had to give them a 4 star for now just because the filling was a might too sweet for my taste--even though most of the others tasting these enjoyed them as they were. I will definitely make them again but decrease the amount of powdered sugar by at least 1 cup. I tested them before freezing and after. Much better after they have been frozen--The texture and flavors are better. I used parchement paper as a liner for the baking pan with great results. This allowed me to bake one cake, pull it right out of the pan onto a cooling rack and then bake the second 1/2 of the cake portion of the recipe--since I only have one jelly roll pan at this time. I like the idea from Kathy W's review to use them as a shortcake base.

Jun 15, 2009

OMG!! This was delish! We were having friends over for dinner and I saw this recipe and decided to try it. Everyone loved it. I didn't change anything to the recipe itself but we had strawbwerries in our garden that were ripe and ready to pick so I used the twinkie as the base for strawberry shortcake. Very good but very fattening! Thanks Tyler I will make this again and again!

Mar 26, 2011

I only used 4 oz cream cheese and 2 oz butter to 4 cups of icing sugar, I was concerned about it tasting too cheesy. I used 2 recipes of stabilized whipped cream for the Cool Whip. The Twinkies were good, very rich, the kids loved it. *Next time, 2 oz cream cheese, 2 oz butter and 2 1/2 cups icing sugar to 8 oz stabilized whipped cream, instead of 16 oz.*

Feb 15, 2011

I made these for valentines day for my kids so I cut into heart shapes using a cookie cutter. They were very easy to make. and the filling is so yummy! I did cut the filling recipe in half as other reviewers said there was too much. I did still have some left over, but maybe next time I'll pipe more in. I will be making these again. I like the fact they held the cookie cutter shapes well! can't wait to try other shapes for different holidays! Thanks for a great recipe. I don't know who likes them more the adults or the kids!

May 24, 2010

OMG! These were such a hit at my party!!! I wouldn't change a thing. You can freeze any unused filling and use it in other recipes later.

Jun 15, 2009

I would give this one 5 stars but it was way too much work for me. Also, I ended up with too much filling that I had to throw away. I think the filling mixture should be cut in half. Other than that it was very, very good and I didn't change a thing.


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 311 mg
  • 12%

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

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