Cream Filled Yellow Cake is a moist bundt cake that is filled with a marshmallow and whipped topping filling to remind you of a Twinkie. If you love yellow cakes, be sure to try my homemade yellow cake mix.

Slice of Cream Filled Yellow Cake {Twinkies Copycat}

Cream Filled Yellow Cake {Twinkies Copycat}

If you love the cream-filled snack cakes known as Twinkies, why not make an entire cake with the creamy filling?!? This dessert is a yellow bundt cake filled with a marshmallow and cool whip filling that will remind you of the popular treat in every bite!

Cream Filled Yellow Cake {Twinkies Copycat} from Overhead

Cream Filled Yellow Cake Ingredients

Yellow Cake Mix: It doesn’t get much easier than using a box mix for this recipe. 

Eggs: Room temperature eggs are best.

Marshmallow FluffUse half of a 7-ounce jar of marshmallow fluff (about 3 1/2 ounces) to mix with the whipped topping.

Whipped Topping: Make your own whipped topping to use in this recipe, or you can use cool whip.

Adding Cream to Cream Filled Yellow Cake {Twinkies Copycat}

How to Store

Store the Cream Filled Cake in the refrigerator in an airtight container for up to three days.

Sliced Into Cream Filled Yellow Cake {Twinkies Copycat}

More Popular Cakes

5 from 3 votes

Cream Filled Yellow Cake {Twinkies Copycat}

Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Cream Filled Yellow Cake is a moist bundt cake that is filled with a marshmallow and whipped topping filling to remind you of a Twinkie.


  • 1 box (15.25 ounces) yellow cake mix
  • 3 large eggs, room temperature
  • 1 cup water
  • ½ cup vegetable oil
  • ½ jar (approximately 3½ ounces) marshmallow fluff
  • 1 cup whipped topping, like cool whip
  • nonstick cooking spray
  • confectioners' sugar, optional for topping


  • Preheat oven to 350°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick cooking spray.
  • In a large bowl, combine the cake mix, eggs, water, and oil. Mix until well blended (a few lumps are okay).
  • Pour batter into prepared bundt pan. Bake for 25-35 minutes, making sure to not overcook. As soon as an inserted toothpick comes out clean, remove it from the oven and let cool completely in the pan.
  • Once the cake has cooled completely (still in the pan), use a handle of a wooden spoon to make holes. Get almost all the way to the bottom (which will be the top of the cake once inverted). Every ½ inch, poke another hole, continuing around the entire cake. Make sure the holes are wide enough to hold the marshmallow and whipped topping filling.
  • In a small bowl, mix together the marshmallow fluff and whipped topping.
  • Place the filling in a piping bag fitted with a tip. (You could also use a zipped plastic bag with a corner tip cut off.) Pipe the filling into each hole of the cake. Be sure to get the filling as far down each hole as possible.
  • Carefully invert the cake onto a large plate or serving platter. Top with confectioners' sugar before cutting and serving.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I can’t wait to make this!! Plus, I would like to try it with devil’s food cake mix after that. I love your recipes.

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