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Betty Crocker Twinkie Cake #CookUpIncredible

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  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 8
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A no fuss birthday cake everyone will enjoy Julie Van Rosendaal Dinner with Julie
Created Sep 12, 2016
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Ingredients

  • Betty Crocker™ SuperMoist™ French vanilla cake mix
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 drop yellow food colouring (optional)
  • 1/2 jar Betty Crocker™ French Vanilla frosting
  • 1/2 jar marshmallow fluff

Steps

  •  
    1
    Preheat the oven to 350°F.
  •  
    2
    Beat the cake mix with water, oil and eggs in a large bowl and pour into a buttered Bundt pan. Bake for 40-45 minutes, or until golden and springy to the touch.
  •  
    3
    Place the cake on a wire rack and let cool for about 15 minutes. When you're ready to assemble it, cut the top off - the part that has domed up over the top of the pan as it baked - with a serrated knife and set it aside. Using a sharp paring knife, cut a trough an inch or so deep, leaving at least half an inch on both sides. Once you've cut two circles, pull the cake out from in between. (Fingers work great for this.)
  •  
    4
    Beat the frosting in a large bowl for 2-3 minutes, until light and fluffy. Fold in the marshmallow cream. If you like, spoon it into a ziplock bag, snip off one corner, and pipe the filling into the cake trough. (Otherwise, just use a spoon - it works just fine!) Return the top of the cake and carefully invert it onto a plate or serving dish.
  •  
    5
    If you like, decorate it or warm any leftover filling to drizzle on top and cover with sprinkles. Otherwise leave it completely naked - like a Twinkie.

Nutrition Information

No nutrition information available for this recipe
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