The Ultimate Twinkie Cake Recipes

TWINKIE CAKE

Steps:

• Split Twinkies in half.
• Place in a 13 x 9 inch baking dish, filling side up.
• Mix 4 cups of cold milk and vanilla puddings together.
• Spread pudding mixture over the Twinkies.
• Layer the drained pineapple.
• Layer sliced bananas over pineapple.
• Cover with Cool Whip.
• Sprinkle with nuts and place cherries on top.
• Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
• You can use fresh strawberries also, or whatever you want.

TWINKIE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• Add flour mixture alternately with buttermilk, heating well after each addition.
• Blend in vanilla and almond extract.
• Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• Add cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• Pour batter evenly into prepared pan and smooth with cake spatula.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Loosen edges and remove to racks to cool completely.
• Fill layers with Twinkie Creme Filling.
• For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• Let this mixture cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
• Add the salt solution to the filling mixture and combine.
• Makes 1-1/2 cups of creme filling.

TWINKIE CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees.
• Beat all cake ingredients together with mixer on medium speed for 2 minutes.
• Place in a greased 9X13 pan.
• Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Let cake cool completely.
• For Filling:.
• Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste). NOTE: this takes a while; you will think that it isn't going to thicken, but just keep stirring. Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast. Keep stirring vigourously until the mixture looks like paste.
• Remove from heat and let cool completely in the refrigerator for a couple hours.
• When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
• To Assemble Cake:.
• Remove cake from pan.
• Slice in half and remove the top and set aside.
• spread filling onto bottom half of cake.
• Return top portion of cake to the top.
• Serve now or place back into refrigerator to chill.
• Store leftovers on refrigerator.