Introduction

The Twinkie Bundt Cake is a delightful twist on a classic favorite, combining the nostalgic flavor of Twinkies with a moist yellow cake. Filled with creamy marshmallow frosting and baked in a beautiful bundt shape, this cake is a fun and easy dessert that’s perfect for any occasion.

A single slice of a small, round yellow cake with a soft texture sits in the center of a white plate with a brown rim, showing a thick layer of white cream filling in its middle. The cake’s surface is smooth and slightly shiny, with tiny air holes visible in the crumb. Next to the slice on the plate lies a silver fork. In the background, there are two more plates each holding similar slices, blurred wooden cutting boards, and smooth white vases with dried plants, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
3 eggs
1 cup water
1/2 cup cooking oil
1 cup Pillsbury Fluffy Frost Vanilla Marshmallow Frosting (or homemade marshmallow frosting)
Baking spray (preferably with flour)
Powdered sugar (optional, for topping)

Instructions

Step 1: Preheat your oven to 350ºF (175ºC).
Step 2: In a mixing bowl, combine the cake mix, eggs, water, and cooking oil. Using a mixer on medium speed, blend until the batter is just slightly lumpy—avoid overmixing.
Step 3: Prepare your bundt pan by coating it evenly with baking spray that contains flour or grease it and sprinkle lightly with flour to prevent sticking.
Step 4: Pour the cake batter into the prepared bundt pan, smoothing the top gently.
Step 5: Bake for 25 to 35 minutes. Start checking at 25 minutes by inserting a toothpick in the center. When it comes out clean, the cake is done.
Step 6: Allow the cake to cool completely in the pan before adding the filling.
Step 7: Once cooled, leave the cake in the pan and poke holes vertically about 1 1/2 inches apart, going nearly to the bottom. Widen cavities by moving your finger side to side.
Step 8: Fill a sandwich bag with the marshmallow frosting and cut a small corner tip. Squeeze frosting into each hole, pushing the bag tip as deep as possible for full filling.
Step 9: Carefully loosen the cake from the bundt pan sides with a spatula or butter knife. Place a flat plate or cake stand upside down on top of the pan, then invert both together. Gently lift away the pan to reveal your cake.
Step 10: Optionally, sprinkle powdered sugar on top for a festive finish.

Tips & Variations

Use a non-stick bundt pan and spray it thoroughly to ensure the cake releases easily without damaging the design.
For a richer flavor, substitute half of the water with milk or add a teaspoon of vanilla extract to the batter.
Try different frosting flavors like chocolate or cream cheese for a delicious twist on the filling.
If you prefer a homemade frosting, whip up a simple marshmallow fluff with egg whites, sugar, and vanilla extract for a fresh option.
Allow the cake to cool completely before poking holes and filling to prevent the cake from crumbling.

Storage

Store the Twinkie Bundt Cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor. Leftovers can be gently reheated in the microwave for 10 to 15 seconds to revive softness, but use caution to avoid melting the frosting filling.

How to Serve

A single round bundt cake with a golden brown color sits in the center of a white plate. The cake has ridges all around its ring shape, creating a fluted pattern with a hollow middle. It is topped with a light dusting of white powdered sugar, which falls gently onto the cake's textured surface and the surrounding white marbled table. The cake looks soft and moist with a slightly shiny crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of a boxed mix?

Yes, you can substitute homemade yellow cake batter for the boxed mix. Just be sure the batter has a similar consistency and bake time may vary slightly.

How do I make my own marshmallow frosting?

To make marshmallow frosting, whip together 4 egg whites, 1 cup sugar, and 1/4 teaspoon cream of tartar over a double boiler until warm. Then whip on high until stiff peaks form and the mixture cools. Add vanilla extract to taste for flavor.