TWINKIE BUNDT CAKE
This homemade Bundt version of the popular Twinkie dessert features a vanilla pound cake with a tunnel of that glorious cream filling!
Provided by Michelle
Categories Dessert
Time 2h
Number Of Ingredients 14
Steps:
- Make the Cake: 1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan.
- In a large bowl, sift together the flour, baking powder and salt.
- Using an electric mixer, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, beating thoroughly after each addition.
- Reduce the mixer speed to low. Alternately mix in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
- Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes. Place the pan on a wire rack and let cool completely in the pan, about 2 hours.
- Make the Cream Filling: Using an electric mixer on medium speed, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.
- Fill and Assemble the Cake: While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced holes in the bottom of the cake, each about ¾ of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard (or eat!) any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.
- Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.
- Quickly and carefully turn the cake onto a platter. Dust with powdered sugar and serve. Leftovers can be stored in an airtight container (or covered tightly with plastic wrap) at room temperature for up to 4 days.
Nutrition Facts : Calories 546 kcal, Carbohydrate 73 g, Protein 6 g, Fat 26 g, SaturatedFat 17 g, Cholesterol 143 mg, Sodium 188 mg, Sugar 45 g, ServingSize 1 serving
TWINKIE BUNDT CAKE
This twinkie Bundt cake is essentially a giant, cream-filled twinkie. It's made from scratch, and all of the ingredients are pronounceable, so you won't be partaking of any weird chemical concoction here.
Provided by Shauna Sever
Categories Dessert
Time 1h35m
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess.
- In a large bowl, sift together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute.
- With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes.
- Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
- Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
- Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean.
- Place the pan on a wire rack and let cool completely, about 2 hours.
- In the bowl of a stand mixer, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.
- While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced notches or holes in the flat surface of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard-that is, nibble-any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.
- Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake.
- Quickly and carefully invert the cake onto a platter. Dust with confectioners' sugar, if desired. Slice and serve.
Nutrition Facts : ServingSize 1 portion, Calories 525 kcal, Carbohydrate 73 g, Protein 5 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 83 mg, Sodium 172 mg, Fiber 1 g, Sugar 45 g, UnsaturatedFat 12 g
GIANT TWINKIE BUNDT CAKE
We daresay this Twinkie bundt cake from Delish.com is even better than its namesake.
Categories twinkie desserts stuffed bundt cake bundt cakes twinkie cake twinkie recipes
Time 1h20m
Yield 8-10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a Bundt pan with cooking spray (be generous!) and dust with flour, tapping out any excess. In a large bowl using a hand mixer, beat cake mix, pudding mix, eggs, melted butter, and 1 cup water until smooth and combined.
- Pour batter into prepared pan and bake until a toothpick inserted into cake comes out clean, about 45 minutes.
- Let cake cool in pan 10 minutes, then invert onto a wire rack to cool completely. Carefully place back in Bundt pan.
- In a large bowl using a hand mixer, beat butter until light and fluffy, then add marshmallow creme, powdered sugar, and vanilla and beat until smooth. Gradually add heavy cream if mixture is too stiff and transfer to a large piping bag or resealable plastic bag with the end snipped.
- Using a teaspoon, scoop out 8 to 10 large holes around bottom of cake, making sure not to cut through the top. Pipe filling into holes, then carefully invert cake onto a serving platter and dust with powdered sugar.
TWINKIE BUNDT CAKE
The name says it all. Preparation time includes cooling time before cake can be filled. Recipe is from the cookbook Pure Vanilla by Shauna Sever.
Provided by Pinay0618
Categories Dessert
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and preheat oven to 325°F Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
- Sift together flour, baking powder, and salt into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
- Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.
- Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
- Beat all filling ingredients together in a large stand mixer; transfer to a pastry bag with a large round tip.
- With the cake still in the pan, use a paring knife or apple corer to cut 6-7 deep holes in the bottom of the cake, each about 3/4" in diameter, being careful not to cut through top of the cake.
- Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
- Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into horizontal tunnel through the cake. When the cake is filled, use a spatula to clear away extra filling from bottom of cake.
- Quickly and carefully invert cake onto a serving platter; sprinkle with powered sugar if desired.
Nutrition Facts : Calories 647, Fat 29, SaturatedFat 12.3, Cholesterol 99, Sodium 333.1, Carbohydrate 91.8, Fiber 0.7, Sugar 52, Protein 5.3
TWINKIE BUNDT CAKE
Source: UnknownThis is a larger version of the iconic American snack cake, with the vanilla flavor ramped up and made with every day ingredients. It's golden and amazingly moist and it's cream filled cross section is an instant joy inducer.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Position a rack in lower third of the oven and preheat oven to 325.Coat a 12 cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
- 2. Sift together flour, baking powder and salt into a large bowl.
- 3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter and vanilla extract on medium speed til smooth and creamy. Add sugar and beat til evenly mixed, about 1 minute. Slowly pour in oil. Beat til light and fluffy, about 2 minutes. add eggs and egg yolks, 1 at a time, beating thoroughly after each addition
- 4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk and continue to mix on low speed til batter is smooth and no lumps remain.
- 5. Turn off mixer and fold batter several times by hand to ensure everything is well mixed and then pour batter into prepared pan.Bake for 60 to 70 minutes til cake is golden,t op springs back when lightly pressed and cake tester inserted into center comes out clean. Put pan on wire rack and let cool completely, about 2 hours
- 6. For filling, in bowl of stand mixer, beat together marshmallow creme and butter til smooth. Transfer to pastry bag fitted with large round tip.
- 7. With cake still in pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into bottom of cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (or nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
- 8. Insert the top of pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, sue a spatula to scrape away excess filling form the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with powdered sugar if desired and serve.
THE ULTIMATE TWINKIE CAKE!
This is an Excellent cake! I get requests from my co-workers all the time! One of the great things about this cake is that it can be inter-changeable. You can be creative and use whatever flavor cake mix you like, and you can change the flavor of the filling. You can also make this in a 9x13 pan, mini loaf pans, or mini muffin pans (my new personal favorite!) Try this cake and your kids will love it! It is also a great cake for parties or get togethers. Enjoy!
Provided by Smile1968
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- I listed the ingredients from a Duncan Hines cake mix, so you will need to follow the directions on which ever cake mix you use.
- Mix well,then pour batter into wax paper lined 9x13 pan. Then bake, let cool and remove from pan.
- Slice lengthwise with thread or knife. Spread filling between layers and sprinkle top with powdered sugar.
- Filling directions: Combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. Beat until thick and fluffy. Add cooled mixture; Beat again until fluffy and spread filling between layers. If it looks curdled, you need to beat it a little longer.
- Like I told you, you can make them into little loaf pans or mini muffin pans. Use a pastry bag to pipe the filling into the cakes.
- You could be creative and add cocoa or strawberry jelly to the filling.
- I try and sprinkle the powdered sugar on them just before I serve them as the sugar absorbs into the cake over a short period of time. You can refrigerate them (thats the way I like them, or frozen) but they are fine left out on the counter for a day or so.
- I am just guessing on the servings, it all depends on the pans you use. I think I get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and I am just approximating on the 20 slices in a 9x13. Also, to be honest, I am not sure the amount of time it takes to make them. The baking time is also a guess depending on which size pans you use. I make the filling while the cakes are cooking.
Nutrition Facts : Calories 267.4, Fat 14.8, SaturatedFat 2.9, Cholesterol 28.4, Sodium 208.6, Carbohydrate 31.9, Fiber 0.3, Sugar 21.3, Protein 2.3
TWINKIE CAKE
If you like Twinkies, you will sure love this cake. This is an easy cake because there is no baking. With the maraschino cherries on top of the cake, it is a pretty cake for the Christmas holidays.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Split Twinkies in half.
- Place in a 13 x 9 inch baking dish, filling side up.
- Mix 4 cups of cold milk and vanilla puddings together.
- Spread pudding mixture over the Twinkies.
- Layer the drained pineapple.
- Layer sliced bananas over pineapple.
- Cover with Cool Whip.
- Sprinkle with nuts and place cherries on top.
- Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
- You can use fresh strawberries also, or whatever you want.
Nutrition Facts : Calories 264.3, Fat 9.6, SaturatedFat 7.3, Cholesterol 13.7, Sodium 339.9, Carbohydrate 42.5, Fiber 1.1, Sugar 34.7, Protein 4
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