Best Twinkie Cake Recipes

TWINKIE CAKE

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.

TWINKIE® CAKE

Steps:

• Beat milk and pudding mix together in a bowl using an electric mixer until thickened and creamy, about 2 minutes.
• Arrange snack cake halves, cream-side up and cakes touching each other, in a 9x13-inch baking dish; top with bananas. Spread vanilla pudding over banana layer; top with pineapple. Spread whipped topping over pineapple layer. Cover dish loosely with plastic wrap and refrigerate at least 1 hour.

EASY TWINKIE® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
• 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.
• 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.
• 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.
• 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.

CHOCOLATE TWINKIE CAKE

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 PUDDING CAKE

Steps:

• 1. Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle with cherries (drained well on paper towels) and chopped nuts. Keep refrigerated for about an hour and then serve.

TWINKIE CAKE RECIPE - (4.3/5)

Steps:

• Bake cake according to package directions, when the cake is completely cooled, turn the cake out of the pan onto a large plate or platter or cutting board. If the cake is really moist put the cake in the freezer for a couple minutes and it should pop right out. Cut the thickness of the cake in half with a large knife or cake leveler. Using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to. In a medium saucepan cook 5 tablespoons flour, 1 cup milk, 1/4 teaspoon salt until thick or the consistency of a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 teaspoon vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step. In a medium bowl, cream together 1 cup granulated sugar, 1/2 cup Crisco, 1/2 cup margarine and 1/2 teaspoon salt. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of a Twinkie filling. This recipe makes around 2 cups of fluff. It is enough to have a 1/2-inch of filling in a 9x13-inch cake. Spread the cream filling on the bottom cake layer, leaving 1/4-inch of space around the outside of the cake. The cream will spread out when the top layer is put back on. Carefully flip the top layer back onto the cake. Frost as you normally would. If you are going to do a cake with multiple layers, I would recommend putting the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. The cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake. Serve immediately.

THE ULTIMATE TWINKIE CAKE!

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.

GLUTEN FREE TWINKIE CAKE

Steps:

• Not the one? See other Twinkie Cake Recipes.
• < 60 mins Cakes.
• Low Cholesterol Cakes.
• Preheat oven to 350 degrees F.
• Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• Add flour mixture alternately with buttermilk, heating well after each addition.
• Blend in vanilla and almond extract.
• Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• Add cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• Pour batter evenly into prepared pan and smooth with cake spatula.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Loosen edges and remove to racks to cool completely.
• Fill layers with Twinkie Creme Filling.
• For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• Let this mixture cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
• Add the salt solution to the filling mixture and combine.
• Makes 1-1/2 cups of creme filling.

STRAWBERRY TWINKIE CAKE...CIN

Steps:

• 1. Mix Jello with 2 cups hot water. Stir until completely dissolved, then pour in 1 cup "very cold" water (or use strawberry soda). Pour over Twinkies (already in pan) and put in the refrigerate for at least 30 minutes. NOTE: Let me tell you here, I would let the Jell-O on the twinkies set up in the frig longer than the 30 min's suggested, before adding the other layers. I was even thinking about letting the Jell-O set up some, then pushing the twinkies down into it, before starting to build the other layers. It stayed just a little "wetter" than we liked.
• 2. Mix the vanilla pudding as directed (I use the shaker method). Spread over the set Twinkie mixture.
• 3. Top with whipped cream or cool whip. Put back in the refrigerate until set or until ready to serve.
• 4. NOTES: for alterations Substitute pound cake or loaf style angel food cake for the Twinkies (cut into slices). Spread 2 cups fresh or frozen (defrosted) sliced strawberries over the Twinkies/cake slices, then pour on the Jello. Now finish with rest of the directions right above. Also, you can cut this down by using less Twinkie cakes and make it in a 9"x9" square pan....just don't forget to ♥START WITH YOUR TWINKIE LAYER♥

HOSTESS TWINKIE SPONGE CAKE

Steps:

• Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
• Gradually add the sugar a few spoons at a time; beat another 3 minutes.
• Slowly add flour, baking powder, salt.
• Beat in milk in three equal portions till blended.
• Add Flavoring.
• Beat 2 minutes.
• Pour batter into greased & floured jelly roll pan.
• Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
• Cool on rack, 1 hour.
• Cut into finger shapes to resemble the original Twinkie cakes.
• Spread with filling and form into sandwiches.
• Wrap and refrigerate or freeze to use as needed.
• Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.

BANANA SPLIT TWINKIE CAKE RECIPE - (4.7/5)

Steps:

• Line a 8 x 8 inch baking pan with 9 Twinkies. Line the pan with 5 Twinkies on one side and the remaining 4 on the other. In a large bowl, mix together one package of pudding with 1 1/2 cups cold milk until combined (I used a wire whisk). Fold in 1/2 cup whipped topping and blend. Spread the strawberry pudding mixture evenly over the Twinkies to cover. Add banana slices and spread crushed pineapple over bananas. Top with remaining whipped topping and spread evenly. Add maraschino cherries (drain on a paper towel to remove juices) and nuts for garnish. Chill for at least 2 hours before serving. Servings: 6-8 Cooks Note: This recipe can easily be doubled to make a 9 x 13 inch pan.

TWINKIE CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees.
• Beat all cake ingredients together with mixer on medium speed for 2 minutes.
• Place in a greased 9X13 pan.
• Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Let cake cool completely.
• For Filling:.
• Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste). NOTE: this takes a while; you will think that it isn't going to thicken, but just keep stirring. Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast. Keep stirring vigourously until the mixture looks like paste.
• Remove from heat and let cool completely in the refrigerator for a couple hours.
• When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
• To Assemble Cake:.
• Remove cake from pan.
• Slice in half and remove the top and set aside.
• spread filling onto bottom half of cake.
• Return top portion of cake to the top.
• Serve now or place back into refrigerator to chill.
• Store leftovers on refrigerator.

STRAWBERRY TWINKIE CAKE

Steps:

• 1. Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top

STRAWBERRY TWINKIE CAKE

Steps:

• Unwrap each Twinkie and place into a 9X13 pan.
• Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan.
• Spread the cool whip evenly on top and refrigerate for at least 2 hours.
• Top with sliced strawberries.

TWINKIE BUNDT CAKE

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.

TWINKIE BUNDT CAKE

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.

TWINKIE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• Add flour mixture alternately with buttermilk, heating well after each addition.
• Blend in vanilla and almond extract.
• Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• Add cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• Pour batter evenly into prepared pan and smooth with cake spatula.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Loosen edges and remove to racks to cool completely.
• Fill layers with Twinkie Creme Filling.
• For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• Let this mixture cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
• Add the salt solution to the filling mixture and combine.
• Makes 1-1/2 cups of creme filling.

TWINKIE CAKE

Steps:

• 1. Bake cake according to directions. Let cool completely.
• 2. Gather all ingredients for frosting.
• 3. Frosting: After cake has cooled, cook the flour and milk together over med low heat until thick. This takes me several minutes because I don't want to scorch the mixture. I just take it on and off the heat stirring constantly. It gets pretty thick, kind of like pudding. Let cool.
• 4. Add the cooled flour and milk mixture with the rest of the frosting ingredients. Beat until fluffy. This takes a few minutes. This isn't sweet enough for us, so I add 4 T confectioners sugar while beating. This is optional. Cut cake in half, add all the frosting on top of this half , then place the other half of the cake on top of the icing.
• 5. Keep cake refrigerated and covered. Enjoy!
• 6. If you want your filling really white, use clear vanilla. If you don't have it, the regular is fine.

TWINKIE PUDDING CAKE

Steps:

• Slice Twinkies lengthwise, and line the bottom of a 13x9" pan.
• Slice bananas over Twinkies, followed by pineapple with juice.
• Prepare pudding as directed on package and layer over bananas and pineapple.
• Spread whipped topping on top.
• Refrigerate.

TWINKIE CAKE/SUZI Q CAKE

Steps:

• For the twinkie cake use one box of yellow cake mix. Mix the cake batter as directed on cake box directions in a jelly roll pan. For the suzi Q cake, use one box chocolate cake mix, following directions on the cake box and bake on a jelly roll pan according to the box directions. When the cake is done, let cool, then slice the cake in half, making two sheet cakes. While your cake is baking in the oven, cook the flour and milk til thick, using a wire wisk to stir til thick. Cool in the pan. In a mixing bowl combine the white sugar,softened butter, crisco and vanilla. Beat for 5 min. then add to the flour and milk mixture. Beat ten min. until fluffy. Frost the top of one of the cut cakes generously. Place the other cake half on top of the just frosted cake half. Use the rest of the fluffy frosting to frost the top of the second cake, letting it drip down the sides. Cut into 12 lg. pieces. (I've always doubled the frosting. So not good for you, but it's so yummy, I like it thick on my cake!!)