Copycat Cream Filled Twinkie Bundt Cake

_{Inspired by the beloved Hostess snack cakes, this light and airy Twinkie cake is filled with a tunnel of fluffy creme filling. Tastes just like your favorite childhood treat, but better!}

Copycat Cream Filled Twinkie Bundt Cake

Prep Time: 15 Minutes Cook Time: 60 Minutes Total Time: 75 Minutes Servings: 1 Bundt Cake

Who doesn’t just love Twinkies? A childhood favorite. Well, my friend, today is the day you can make a CopyCat recipe of the original cake. Except in a much bigger form.

Unlike Twinkie Cakes made with layers of store-bought Twinkies or those made with boxed cake mix, this recipe consists of a sweet and tender, homemade vanilla bundt cake filled with a tunnel of simple marshmallow crème frosting.

This cake is a super fun cake to make and bring to your next family get-together.

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below.

For the Cake: 

• 6 tablespoons butter, softened 
• 3 cups flour 
• 1 tablespoon baking powder 
• ¾ teaspoon salt 
• 1 tablespoon vanilla extract 
• 2 cups granulated sugar 
• ½ cup vegetable oil 
• 3 eggs 
• 3 egg yolks 
• 1 cup buttermilk 

For the Twinkie Cream Filling: 

• 7 oz marshmallow crème fluff 
• ½ cup butter softened 
• 1 teaspoon vanilla extract 
• ½ cup Powdered sugar plus some for dusting 

How To Make This Twinkie Cake

STEP ONE: Preheat oven to 325°f and generously grease a 9-inch Bundt pan. 

STEP TWO: In a separate bowl, sift together the flour, baking powder, and salt. 

STEP THREE: Cream 6 tablespoons of butter and vanilla. Then add sugar and oil and mix well. 

STEP FOUR: Next, beat in eggs and yolks. 

STEP FIVE: Alternate adding flour mixture and buttermilk to the wet ingredients and mix until smooth

STEP SIX: Pour batter into Bundt pan and bake for 60-70 minutes or until the cake passes the toothpick test. 

STEP SEVEN: Allow the cake to cool for 20 minutes before flipping out of the pan. Then let the cake continue to cool for 1 hour.  

Making The Filling & Filling The Cake

STEP ONE: Mix marshmallow crème, cup butter, 1/2 cup powdered sugar, and vanilla until smooth. 

STEP TWO: Make holes in the bottom of the cake with a paring knife or cupcake corer. 

STEP THREE: Add the marshmallow creme to a piping bag or plastic bag to fill the cake with the cream. Then replace the cake top holes.

Lastly… Carefully turn the cake onto a platter, dust it with powdered sugar, and serve.  

Smart Baking Tips

When ready to add the filling, invert the cooled cake and carefully place it back into the clean bundt pan. This will help the cake remain stable as you carve the holes into the bottom.

Then use a pastry tool or cupcake corer (or a tiny spoon) to make about 10 holes in the bottom of the cake. Pipe the Twinkie filling into the holes, filling to the top.

How To Store This Twinkie Bundt Cake

If it ends up that you have leftover Twinkie cake, store it in an airtight container in the refrigerator. Can be stored for up to four days.

Also, if you want to freeze this cake, I would suggest freezing the whole bundt cake before filling the cake. To freeze, wrap your cake in two layers of plastic wrap and then a layer of aluminum foil. Defrost at room temperature before carving out the holes in the bottom of the cake and add the filling before serving.

Other Delicious Cake Recipes

Southern Banana Pudding Poke Cake

Cookies and Cream Poke Cake

Eggnog Bundt Cake with Eggnog Sugar Glaze

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