Twinkie Bundt Cake
This
homemade Bundt version of the popular Twinkie dessert includes a vanilla cake
with a tunnel of this glorious cream filling!
Ingredients
For the
Cake:
- 4 Eggs
- 1 cup of Whole Milk
- 2 tsp of Vanilla Extract
- 1/4 cup of Granulated Sugar
- 3 cups of Store Bought Vanilla Cake Mix or Homemade Vanilla Cake Mix
- 1/2 cup of Unsalted Butter, melted
For the
Filling:
- 3 Tbsp of Powdered Sugar
- 2 Tbsp of Unsalted Butter, softened at room temperature
- 1 7oz container of Marshmallow Cream
Instructions
First, preheat
your oven to 350 degrees, spray a frying pan very well with a little non-stick
spray and set aside.
Then, in a
large bowl using an electric hand whisk, mix all the ingredients for the cake
and mix until smooth, pour the dough into your prepared pan, put it in the oven
to bake for about 45 minutes or until it is fully cooked and then allow it to
cool completely.
In a bowl,
using an electric hand whisk, whisk together the marshmallow cream, the butter
and the sugar (it will be very sticky and a little difficult to work, but it is
normal when you work with marshmallow cream, be patient) until it is well
combined, then place the mixture in a large pastry bag or a resealable bag
(push the mixture into one of the corners of the bag so that it looks like a
pastry bag) and set it aside.
When your
cake is completely cool, make about 5 or 6 withdrawals in the cake (watch the
video for a clear visual) record the cake mixture because you will need it,
then fill these holes with the cream mixture about 2 / 3 of the way and close
them with the reserved cake mix.
Turn the
cake over on a dish, sprinkle with powdered sugar and serve! Happy Cooking
Time.
NOTE: The
marshmallow cream is very liquid, so plan to serve this cake immediately after
cutting it, otherwise the filling will run out. If you plan to serve it later,
keep it in the uncut, well covered cake pan until you are ready to serve.
