Copycat Recipe
“Love Twinkies? Don’t have access to them? Look no further, I have the recipe just for you! Taste way better than the real deal...and even better cold/frozen or in cupcake form!"
Twinkie Cake
Servings: 12-25 Prep Time: 20 Minutes Cook Time: 40 Minutes + Cool Time
Ingredients:
Cake:
4 eggs
1/2 cup butter, melted and cooled to lukewarm temperature
1 cup water
1 -.1 oz package instant vanilla pudding mix, I prefer Jell-O
1-18.25 oz package yellow cake mix, I use Duncan Hines
Filling:
1/2 cup butter, room temperature
1 - 4 oz package cream cheese, room temperature - optional Philadelphia is my favorite
3 cups confectioners' sugar, sifted
1-8 oz container frozen whipped topping, thawed- Cool Whip need I say more?
1 teaspoon vanilla extract
Directions:
Preheat an oven to 350 degrees.
Grease and flour two 10x15 inch jelly roll pans, 2 8 or 9" round cake pans or line a cupcake pan with cupcake liners.
Cake:
Beat the eggs until combined; stir in the melted butter.
Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick.
Divide the batter between the prepared pans, or pour into cupcake liners spreading it evenly.
Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes for jelly roll pans, 30-35 minutes for 8-9" round cake pans, or 28-30 minutes for cupcakes. Cool completely on wire racks.
Filling:
To make the filling, combine the room-temperature butter, cream cheese (if using), and confectioners' sugar. Beat until smooth.
Fold in the whipped topping and vanilla extract.
Assembly:
When the cakes are cool, spread the filling mixture on top of one cake layer.
Place the second cake layer on top of the first. Cut into bars (individual "Twinkies"). Wrap each bar in wax paper and then in plastic wrap and store in the freezer if not serving within a day.
If using 2 8 or 9" cake pans, fill first layer with filling, add second layer of cake on top and frost top with remaining filling. Garnish with sprinkles if desired.
For cupcakes: cut a hole in the center of each cupcake with a pairing knife running it in s circular motion. Remove "core". Pipe in using a ziplock bag or spoon filling into each center. Add "core" back in, squishing the filling down. Frost top of cupcake with remaining filling if desired.
Nutrition:
Calories 345 | Fat 16g | Saturated Fat 9g | Cholesterol 60mg | Sodium 311mg | Total Carbohydrate 49g | Sugars 40g | Protein 3g | Calcium 43mg | Iron 1mg | Potassium 44mg
"This recipe was created when I found out that Twinkies no longer were going to exist in our lives. Hearing that Hostess was no longer going to make a treat most of us on the planet grew up eating... Something had to be done! Like myself alot of bakers put on thier thinking caps and started to experiment with recipes to come close to the forever loved Twinkie recipe. This recipe is the closest I could come. I hope you enjoy it with your family for years to come. It's delicious!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.