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
GIANT TWINKIE BUNDT CAKE
This homemade giant Twinkie bundt cake is easy to whip up using cake mix. This marshmallow frosting filled golden bundt cake will rock your world. Rave reviews every time!
Provided by Angela G.
Categories Desserts
Time 45m
Number Of Ingredients 7
Steps:
- Prepare cake batter by stirring together cake mix, eggs, water and cooking oil until well blended and only slightly lumpy. Pour batter into a bundt pan coated with BAKING spray (contains flour) or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets!
- Once the bundt cake is done, remove from oven and cool. To speed up cooling, you can put the cake in the freezer for 30 minutes. (Note: Make sure you let the cake cool completely or the marshmallow filling will melt and be absorbed into the cake after you add it.)
- Once the cake is cooled, leave it in the pan and poke the cake almost all the way to the bottom of the pan (which will be the top of the cake). Move your finger from side to side to widen the cavity and allow in more frosting. Keep poking making your holes about 1 and a half inches apart.
- Next, fill up a sandwich bag with marshmallow frosting and cut one of the corner tips of the bag to create a pea-sized hole. Seal the bag and squeeze the bag to dispense the marshmallow frosting into each hole. Tip: Make sure to put the tip of the fluff bag as far into each hole as you can get so plenty of fluff gets into each poked hole.
- Using a tiny rubber spatula or butter knife, separate the sides of the cake from the bundt pan as best you can without cutting into the cake. Once the cake is nice and loose, place a flat plate or cake stand upside down on top of the bundt cake pan. Then gently turn both the bundt pan and cake pan over and let gravity do its thing. Carefully lift the bundt pan while you peak around all sides to see if the cake dropped evenly onto the plate.
- Top with sprinkled powdered sugar for a festive look.
Nutrition Facts : Calories 336 kcal, Carbohydrate 48 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 365 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 12 g, ServingSize 1 serving
TWINKIE BUNDT CAKE
This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It's golden and terrifically moist, and its cream-filled cross-section is an instant joy-inducer. This recipe is excerpted from Pure Vanilla. Read our review.
Provided by Shauna Sever
Categories Dessert
Yield 10
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.
- For the filling, in the bowl of a stand mixer, beat together marshmallow crème and butter until smooth. Transfer to a pastry bag fitted with a large round tip.
- With the cake still in the pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3⁄4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) 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 the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with confectioners' sugar, if desired, and serve.
Nutrition Facts : ServingSize 10
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
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
CHOCOLATE TWINKIE CAKE
Age is NOT a factor in who loves this cake--I've had adults and children go gah-gah over this little kitchen creation! Cutting the cake horizontally is the hardest part of the whole deal; don't be a perfectionist because no one is going to take measurements on how evenly you sliced it! :-) Leave out the cocoa...and this is a very close cousin to the Twinkie Cakes you found in your lunch box when you were a child!
Provided by Debber
Categories Dessert
Time 55m
Yield 1 13x9 pan, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350; grease a 13x9 pan.
- In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
- In a separate bowl, combine remaining DRY ingredients; set aside.
- Pour milk into a measuring cup.
- In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
- Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
- Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
- While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
- When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
- Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
- Place top half of cake on filling, press gently.
- Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
- This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
- Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.
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
More about "twinkie bundt cake food"
TWINKIE BUNDT CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
TWINKIE BUNDT – SMITTEN KITCHEN
From smittenkitchen.com
VANILLA TWINKIE BUNDT CAKE - HONESTCOOKING.COM
From honestcooking.com
HOW TO MAKE A "TWINKIE" VANILLA BUNDT CAKE - THE …
From thekitchenprepblog.com
TWINKIE BUNDT CAKE: A DELICIOUS CREAM-FILLED CAKE!
From video.cookist.com
GIANT TWINKIE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TWINKIE BUNDT - KORENAINTHEKITCHEN.COM
From korenainthekitchen.com
TWINKIE CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
TWINKIE BUNDT CAKE RECIPE HOW TO VIDEO - DELISH
From delish.com
OPERATION: GIANT TWINKIE BUNDT CAKE - YOUTUBE
From youtube.com
MAKE THIS GIANT TWINKIE CAKE | EASY BUNDT CAKE RECIPE IDEA
From hip2save.com
TWINKIE CAKE - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
FOOD: TWINKIE BUNDT CAKE
From csfoodapi.blogspot.com
TWINKIE BUNDT CAKE - FOODANDBEVY.COM
From foodandbevy.com
CREAM FILLED YELLOW CAKE {TWINKIES COPYCAT} - I AM BAKER
From iambaker.net
TWINKIE BUNDT CAKE - EYES ON THE GOOD LIFE – FOOD
From eyesonthegoodlife.com
TWINKIE BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TWINKIE BUNDT CAKE | TASTEMADE
From tastemade.com
TWINKIE BUNDT CAKE RECIPE - COOKIST.COM
From cookist.com
TWINKIE BUNDT CAKE – PHITIP RECIPES
From phitip.com
TWINKIE CAKE IS A RETRO NO-BAKE CLASSIC THAT CAN BE MADE SUPER …
From wideopeneats.com
'TWINKIE' BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TWINKIE BUNDT CAKE | RECIPE | BUNDT CAKE, YUMMY FOOD DESSERT, …
From pinterest.com
FOOD :: TWINKIE BUNDT CAKE RECIPE - WEBSITE
From wanderandwonder.com
THE BEST TWINKIE CAKE - SWEET TOOTH AND SASS
From sweettoothandsass.com
TWINKIE BUNDT RECIPE - SIMPLE TWINKIES ON STEROIDS - A BUNDT CAKE ...
From foodgeek.dk
TWINKIE BUNDT CAKE – SWEETAPOLITA™
From sweetapolita.com
TWINKIE BUNDT CAKES - #BUNDTBAKERS - LIVING THE GOURMET
From livingthegourmet.com
TWINKIE VANILLA CAKE WITH VANILLA CREAM CENTER - THE RETRO FOODIE
From theretrofoodie.com
BETTY CROCKER TWINKIE CAKE #COOKUPINCREDIBLE
From lifemadedelicious.ca
TWINKIE BUNDT CAKE | RECIPE | DESSERTS, YUMMY CAKES ... - PINTEREST
From pinterest.ca
TWINKIE BUNDT CAKE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
TWINKIE BUNDT CAKE | COOKING RECIPES DESSERTS, CAKE, CAKE RECIPES
From pinterest.ca
TWINKIE CAKE RECIPES TO MAKE MEMORIES SWEETER
From therustyspoon.com
TWINKIE BUNDT CAKE RECIPE FROM PURE VANILLA BY SHAUNA SEVER
From bookscookslooks.com
TWINKIE BUNDT CAKE - FOOD, RECIPE,KETO
From foodsogoodtome.blogspot.com
TWINKIE BUNDT CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love