TWINKIE BUNDT CAKE
Source: UnknownThis is a larger version of the iconic American snack cake, with the vanilla flavor ramped up and made with every day ingredients. It's golden and amazingly moist and it's cream filled cross section is an instant joy inducer.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Position a rack in lower third of the oven and preheat oven to 325.Coat a 12 cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
- 2. Sift together flour, baking powder and salt into a large bowl.
- 3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter and vanilla extract on medium speed til smooth and creamy. Add sugar and beat til evenly mixed, about 1 minute. Slowly pour in oil. Beat til light and fluffy, about 2 minutes. add eggs and egg yolks, 1 at a time, beating thoroughly after each addition
- 4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk and continue to mix on low speed til batter is smooth and no lumps remain.
- 5. Turn off mixer and fold batter several times by hand to ensure everything is well mixed and then pour batter into prepared pan.Bake for 60 to 70 minutes til cake is golden,t op springs back when lightly pressed and cake tester inserted into center comes out clean. Put pan on wire rack and let cool completely, about 2 hours
- 6. For filling, in bowl of stand mixer, beat together marshmallow creme and butter til smooth. Transfer to pastry bag fitted with large round tip.
- 7. With cake still in pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into bottom of cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (or nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
- 8. Insert the top of pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, sue a spatula to scrape away excess filling form the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with powdered sugar if desired and serve.
TWINKIE CAKE
If you like Twinkies, you will sure love this cake. This is an easy cake because there is no baking. With the maraschino cherries on top of the cake, it is a pretty cake for the Christmas holidays.
Provided by taillightsinsightbb
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Split Twinkies in half.
- Place in a 13 x 9 inch baking dish, filling side up.
- Mix 4 cups of cold milk and vanilla puddings together.
- Spread pudding mixture over the Twinkies.
- Layer the drained pineapple.
- Layer sliced bananas over pineapple.
- Cover with Cool Whip.
- Sprinkle with nuts and place cherries on top.
- Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
- You can use fresh strawberries also, or whatever you want.
Nutrition Facts : Calories 264.3, Fat 9.6, SaturatedFat 7.3, Cholesterol 13.7, Sodium 339.9, Carbohydrate 42.5, Fiber 1.1, Sugar 34.7, Protein 4
TWINKIE BUNDT CAKE
The name says it all. Preparation time includes cooling time before cake can be filled. Recipe is from the cookbook Pure Vanilla by Shauna Sever.
Provided by Pinay0618
Categories Dessert
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and preheat oven to 325°F Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
- Sift together flour, baking powder, and salt into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
- Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.
- Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
- Beat all filling ingredients together in a large stand mixer; transfer to a pastry bag with a large round tip.
- With the cake still in the pan, use a paring knife or apple corer to cut 6-7 deep holes in the bottom of the cake, each about 3/4" in diameter, being careful not to cut through top of the cake.
- Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
- Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into horizontal tunnel through the cake. When the cake is filled, use a spatula to clear away extra filling from bottom of cake.
- Quickly and carefully invert cake onto a serving platter; sprinkle with powered sugar if desired.
Nutrition Facts : Calories 647, Fat 29, SaturatedFat 12.3, Cholesterol 99, Sodium 333.1, Carbohydrate 91.8, Fiber 0.7, Sugar 52, Protein 5.3
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