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.
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 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 Fluff: Use 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.
How to Store
Store the Cream Filled Cake in the refrigerator in an airtight container for up to three days.
More Popular Cakes
Cream Filled Yellow Cake {Twinkies Copycat}
Ingredients
- 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
Instructions
- 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.
Video
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I love the concept but am not a fan of cool whip. Would whipped cream work?
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.