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twinkie bundt cake

(1 rating)
eatygourmet avatar
Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

Source: UnknownThis is a larger version of the iconic American snack cake, with the vanilla flavor ramped up and made with every day ingredients. It's golden and amazingly moist and it's cream filled cross section is an instant joy inducer.

(1 rating)

Ingredients For twinkie bundt cake

  • 3 cups cake flour
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 6 tbsp. unsalted butter, room temperature
  • 1 tbsp. pure vanilla extract
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 large eggs, plus 4 large egg yolks, at room temperature
  • 1 cup buttermilk, at room temperature
  • FOR THE FILLING:
  • 1 jar marshmallow creme, 7.5 oz
  • 1/2 cup unsalted butter, room temperature, 1 stick
  • 1 tsp. pure vanilla extract
  • powdered sugar for dusting, optional

How To Make twinkie bundt cake

  • 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.
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