Twinkie Bundt cake from Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on March 13, 2022

    Cake fabulous. Used on line smitten kitchen filling. Next time would double filling recipe

  • jimandtammyfaye on September 08, 2021

    Excellent cake and addictive fluffy creme. Cake would even be delicious without the creme, although the creme helped the cake remain moist several days after baking.

  • sck on January 01, 2018

    Huge hit! But in cold temperatures the butter and marshmallow creme just would not get fluffy unfortunately - we ended up just using straight marshmallow fluff. The cake was still wonderful!

  • Zosia on May 15, 2017

    Having never eaten a twinkie, I don't know how close this cake comes to one but I do know it's a huge crowd pleaser. The cake is lovely….moist with great vanilla flavour and the filling is light and creamy, quite sweet but not as sweet as the marshmallow fluff that's used. The recipe calls for a 12-cup bundt but I decided to use a 10-cup, something I wouldn't recommend. I was fortunate the batter didn't overflow the pan but it came very close to doing that. I used a cupcake corer to make the initial holes for the tunnel and used those cylinders of cake, trimmed, to plug them back up before inverting the cake.

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