Cream Filled Yellow Cake {Twinkies Copycat}
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.
Servings: 12
Calories: 149kcal
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
Nutrition
Calories: 149kcal