This Easy Twinkie Bundt Cake is SUPER simple and even better than the real thing!

Easy Twinkie Bundt Cake: Your New Favorite Nostalgic Dessert

There’s something uniquely comforting about classic treats, and the iconic Twinkie certainly holds a special place in the hearts of many. Yet, I must confess, for most of my life, the allure of the classic Twinkie remained a mystery to me. Growing up, these golden sponge cakes never graced our pantry. My childhood best friend, Monica, however, had one faithfully tucked into her lunch box every day—a classic trio of a PB&J sandwich, milk, and that unmistakable Twinkie for dessert.

Despite Monica’s daily indulgence, I never felt compelled to try one myself. That is, until recently. A fascinating recipe for a “Giant Twinkie Cake” caught my eye in the renowned Delish cookbook, and suddenly, my long-standing curiosity was piqued. It was time to embark on a culinary adventure and finally experience the magic of a Twinkie, but with a homemade twist that promises to be even more extraordinary. This Easy Twinkie Bundt Cake isn’t just a recipe; it’s a delicious journey into a beloved retro flavor, reimagined for modern home bakers seeking simplicity and spectacular taste.

Why You’ll Absolutely Love This Easy Twinkie Bundt Cake

This isn’t just another cake recipe; it’s a game-changer for anyone who loves classic desserts but appreciates simplicity. Here’s why this Easy Twinkie Bundt Cake will quickly become a favorite in your kitchen:

• Ridiculously Easy Preparation: Forget complicated techniques or endless ingredient lists. This recipe starts with a vanilla cake mix, making the baking process incredibly straightforward and accessible for even novice bakers. It’s perfect for those busy days when you crave a homemade treat without all the fuss.
• The Bundt Advantage: If you’re a fan of bundt cakes, you know they offer an elegant presentation with minimal effort. The bundt pan itself acts as your decorator, creating beautiful ridges and a stunning centerpiece without the need for intricate frosting designs. It’s truly a cake that looks impressive but is a breeze to make.
• Unbeatable Homemade Marshmallow Creme Filling: The heart of any great Twinkie-inspired dessert is its creamy filling. Our homemade marshmallow creme is luxuriously smooth and perfectly sweet, surpassing any store-bought version. It’s the secret ingredient that elevates this bundt cake from good to absolutely phenomenal, giving it that authentic, melt-in-your-mouth Twinkie experience.
• Moist and Flavorful Cake: Thanks to a clever combination of cake mix and instant pudding, the bundt cake itself boasts an incredibly moist crumb and rich vanilla flavor. Each bite is tender and full of that classic golden cake taste, perfectly complementing the sweet filling.
• A Taste of Nostalgia, Elevated: This cake captures all the beloved flavors of the classic snack cake, but with the superior quality and freshness of a homemade dessert. It’s a delightful trip down memory lane, made even better.

Key Ingredients You’ll Need for This Delicious Recipe

One of the beauties of this Easy Twinkie Bundt Cake is its reliance on readily available ingredients, many of which you might already have in your pantry. Here’s a detailed look at what you’ll need to create this amazing dessert:

For the Moist Vanilla Bundt Cake:

• Box Vanilla Cake Mix (15-oz.): This is our convenient base, ensuring a consistent and delicious cake every time. Choose your favorite brand for the best results.
• Vanilla Instant Pudding Mix (3.4-oz. package): A secret weapon for adding incredible moisture, tenderness, and an extra boost of vanilla flavor to the cake. It makes the bundt cake truly irresistible.
• Large Eggs (4): Provide structure and richness to the cake batter, binding all the ingredients together for a perfect texture.
• Melted Butter (1/2 cup or one stick): Adds a rich, buttery flavor and contributes to the cake’s moistness. Using melted butter is much easier than softened butter for a cake mix base.
• Water (1 cup): The liquid component that helps achieve the ideal batter consistency.

For the Irresistible Marshmallow Creme Filling:

• Softened Butter (1/2 cup or one stick): The foundation of our creamy filling, providing a rich and smooth base. Ensure it’s truly softened for easy blending.
• Marshmallow Creme (1 7.5-oz. jar): The star of the filling! This sweet, sticky ingredient is essential for replicating that signature Twinkie taste and texture.
• Confectioners’ Sugar (3 cups): Also known as powdered sugar, it sweetens the filling and helps create its smooth, pipeable consistency.
• Vanilla Extract (1 tsp.): Enhances the overall flavor profile of the filling, adding a warm and aromatic note.
• Heavy Cream (2-4 Tbsp.): Used to adjust the filling’s consistency, making it perfectly light and fluffy for piping into the cake. You’ll add it gradually until you reach your desired thickness.

With these simple ingredients, you’re just moments away from creating a dessert that will delight everyone who tries it. The combination of the rich vanilla cake and the luscious marshmallow filling is pure perfection.

Step-By-Step Instructions for Your Easy Twinkie Bundt Cake

Creating this delightful Twinkie Bundt Cake is a straightforward process, broken down into two main parts: baking the cake and preparing the luscious filling. Follow these simple steps for a perfect result every time.

Baking the Perfect Vanilla Bundt Cake:

1. Prepare Your Pan and Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is at the correct temperature for even baking. Generously spray your bundt pan with a nonstick cooking spray that contains flour. This crucial step helps prevent the cake from sticking and ensures a clean release, preserving the beautiful bundt shape.
2. Mix the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, vanilla instant pudding mix, large eggs, melted butter, and water. Using a hand mixer, beat these ingredients together until the batter is smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated. The batter should be slightly thick but pourable.
3. Bake the Cake: Carefully pour the prepared batter into your generously greased bundt pan. Gently smooth the top of the batter with a spatula. Place the pan in the preheated oven and bake for approximately 40-45 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. Baking times can vary, so start checking around the 40-minute mark.
4. Cool and Invert: Once baked, remove the bundt cake from the oven and let it cool in the pan for 10 minutes. This initial cooling period allows the cake to firm up, making it easier to handle. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. It’s essential that the cake is entirely cool before proceeding to the filling stage to prevent the filling from melting.
5. Return to Pan (Optional, but Recommended): Once the cake is completely cool, carefully place it back into the bundt pan. This will help hold the cake steady and provide stability when you create the holes for the filling.

Crafting the Creamy Marshmallow Filling:

1. Prepare the Filling Base: In another large bowl, using a hand mixer, beat the softened butter until it is light and fluffy. This usually takes 2-3 minutes.
2. Add Sweetness and Flavor: To the fluffy butter, add the marshmallow creme, confectioners’ sugar, and vanilla extract. Continue to beat with the hand mixer until all ingredients are thoroughly combined and the mixture is smooth and creamy.
3. Adjust Consistency with Cream: Add two tablespoons of heavy cream to the filling mixture and continue to beat. Assess the consistency; if the filling still appears too stiff to pipe easily, add the two remaining tablespoons of heavy cream, beating until it reaches a smooth, pipeable consistency. (The original recipe notes that all 4 tablespoons were typically used for the right texture, and I often find this to be true as well).
4. Transfer to Piping Bag: Transfer the prepared marshmallow creme filling into a piping bag fitted with a medium round tip (or simply snip a corner off a sturdy zip-top bag if you don’t have a piping bag). This will make the filling process much neater and more controlled.

Assembling Your Twinkie Bundt Cake:

1. Create the Filling Holes: With the cooled bundt cake carefully placed back in its pan, use a teaspoon to scoop out about 8-10 large holes at the bottom of the cake. These holes should be about an inch deep and evenly spaced. It’s crucial to make sure you don’t cut all the way through to the top of the cake, as you want the filling to be encased within. These holes mimic the classic Twinkie filling pockets.
2. Pipe the Filling: Insert the tip of your piping bag into each hole and gently squeeze to fill the cavities with the marshmallow creme. Continue until all holes are filled and the filling is slightly mounded at the opening.
3. Final Presentation: Carefully invert the filled bundt cake onto a beautiful cake plate. For that classic, elegant touch, dust the top generously with confectioners’ sugar using a small sieve or sifter.

The Ultimate Taste Test: Better Than the Original?

To truly compare, I took the plunge and bought a box of traditional Twinkies. After a side-by-side comparison, I can confidently say: this homemade Easy Twinkie Bundt Cake isn’t just “as good as” the real thing. It’s unequivocally better. The moistness of the cake, the richness of the vanilla, and the superior texture and flavor of the homemade marshmallow creme create a dessert that is simply divine. It retains all the nostalgic charm of a Twinkie but with a refined, homemade touch that makes it truly special.

But don’t just take my word for it. Whip up this recipe, gather your friends and family, and conduct your own taste test. You be the judge! I’m confident you’ll agree that this bundt cake transcends the original, offering a delightful and memorable dessert experience. Enjoy every last bite!

I would absolutely love to hear about your experience if you give this recipe a try! Please feel free to share your thoughts, photos, or any questions you might have in the comments section below. Your feedback helps inspire others to try this fantastic recipe. Happy baking and even happier eating!

Expert Tips for Making the Best Easy Twinkie Bundt Cake

Even though this recipe is designed to be simple, a few expert tips can ensure your Easy Twinkie Bundt Cake turns out perfectly every time:

• Generously Prepare Your Bundt Pan: This is arguably the most crucial step for any bundt cake. Always spray your bundt pan *very generously* with a nonstick cooking spray that contains flour (like Baker’s Joy or a homemade flour-based spray). Don’t just give it a quick spritz; ensure every crevice is coated to guarantee an easy release and a beautifully shaped cake.
• Don’t Rush the Cooling Process: Allow the cake to cool in the pan for the recommended 10 minutes before attempting to invert it. This brief rest allows the cake to set and pull away from the pan sides slightly, reducing the risk of it sticking or breaking. Once inverted onto a wire rack, let it cool completely to room temperature before adding the filling. A warm cake will melt the marshmallow creme filling.
• Adjust Filling Consistency: The amount of heavy cream needed for the filling can vary slightly based on the temperature of your butter and marshmallow creme. Start with two tablespoons, mix thoroughly, and then add the remaining two tablespoons if the filling feels too stiff to pipe smoothly. The goal is a light, fluffy, and easily pipeable consistency.
• Mind the Filling Holes: When carving out the holes for the marshmallow creme, use a small spoon (like a teaspoon) and be mindful not to cut all the way through to the top of the cake. You want to create pockets within the cake’s base, not tunnels that go all the way through, which would cause the filling to spill out.
• Room Temperature Ingredients for Filling: Ensure your butter for the filling is genuinely softened to room temperature. This makes it easier to beat until light and fluffy, creating a smoother, lump-free filling.
• Evenly Distribute the Batter: After pouring the batter into the bundt pan, gently tap the pan on your counter a few times. This helps to release any air bubbles and ensures the batter settles evenly into all the pan’s crevices, leading to a more consistent bake and a prettier final shape.

More Delicious Cake Recipes to Enjoy

If you loved this Easy Twinkie Bundt Cake, you might also enjoy exploring some of these other delightful cake recipes that are perfect for any occasion:

• Funfetti Angel Food Cake: A light, airy, and festive cake that’s perfect for celebrations.
• Orange Buttermilk Loaf Cake: A wonderfully moist and tangy loaf cake, ideal for breakfast, brunch, or an afternoon treat.
• Caramelized Banana Upside-Down Cake: A rich and flavorful cake topped with sweet, gooey caramelized bananas.

Easy Twinkie Bundt Cake

Author: MaryAnn Dwyer

Servings: 10 servings

This Easy Twinkie Bundt Cake is SUPER simple and even better than the real thing!

Prep Time: 20 mins

Cook Time: 45 mins

Cooling Time: 10 mins

Total Time: 1 hr 15 mins

Ingredients

Cake

• 1 15-oz. box vanilla cake mix
• 1 3.4-oz. package vanilla instant pudding mix
• 4 large eggs
• 1/2 cup (one stick) melted butter
• 1 cup water

Filling

• 1/2 cup (one stick) butter, softened
• 1 7.5-oz. jar marshmallow creme
• 3 cups confectioners’ sugar
• 1 tsp. vanilla extract
• 2-4 Tbsp. heavy cream

Instructions

Cake

1. Preheat oven to 350 degrees F (175 C). Generously spray bundt pan with nonstick cooking spray with flour.
2. In a large bowl, beat cake mix, pudding mix, eggs, melted butter, and water with a hand mixer until smooth and well combined. Pour the batter into the prepared pan, smoothing the top, and bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes.
3. Let the cake cool for 10 minutes in the pan before inverting onto a wire rack to totally cool. Once cool, carefully place the cake back into the bundt pan.

Filling

1. In a large bowl, beat butter until light and fluffy using a hand mixer. Add the marshmallow creme, confectioners’ sugar, and vanilla. Beat until smooth.
2. Add two tablespoons heavy cream and continue to beat. If the filling is still stiff, add the two remaining tablespoons. (I added all 4 tablespoons for the perfect consistency). Transfer filling to a piping bag.
3. Using a teaspoon, scoop out about 8-10 large holes at the bottom of the cake (as pictured above), making sure you don’t cut through to the top of the cake. Pipe the filling into the holes.
4. Carefully invert the cake onto a cake plate. Dust with powdered sugar for presentation.

Notes

• As with all bundt cakes, spray your bundt pan generously with nonstick spray with flour before filling for an easy release.
• I added 4 tablespoons of heavy cream to my filling to get to the right consistency. Start with two tablespoons and decide if you need more.
• Let the bundt cake cool in the pan for ten minutes before attempting to remove it.
• When carving out the holes for the filling, make sure you don’t cut through to the top of the bundt cake to keep the filling enclosed.

Nutrition Information (per serving)

• Calories: 351 kcal
• Carbohydrates: 36g
• Protein: 3g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 129mg
• Sodium: 201mg
• Potassium: 28mg
• Sugar: 36g
• Vitamin A: 743IU
• Calcium: 19mg
• Iron: 1mg

Keyword: Twinkie, bundt cake, easy recipe, homemade Twinkie cake, marshmallow creme

Cuisine: American

Course: Dessert

Recipe adapted from Delish: Eat Like Every Day’s the Weekend cookbook.