Cake Mix Twinkie

Name: Homemade Cake Mix Twinkie (With Marshmallow Filling)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Ingredients: 4 egg whites; 1 16-oz box pound cake mix; 2/3 cup water; 1 7-oz jar marshmallow creme; 2/3 cup salted butter; 1/3 cup powdered sugar; 1 tsp vanilla extract

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This homemade Cake Mix Twinkie uses pound cake mix, whipped egg whites, and marshmallow fluff to recreate the classic snack cake at home with a specialty Twinkie mold. The result is a light, airy sponge cake with a creamy marshmallow center.

Total

28 min

Servings

8

Recipe Source

View original recipe

From Wideopencountry

Ingredients

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7 Ingredients

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Instructions

1
Preheat oven to 350F and prepare the Twinkie pan or cupcake pan.
2
In a large bowl or stand mixer whip 4 large egg whites until stiff peaks form.
3
In a separate mixing bowl mix the cake mix with water. Fold the whipped egg whites into the batter and pour into the molds, filling halfway. Place extra batter in cupcake molds.
4
Cake until the cake is golden brown and the cake bounces back when poked with a toothpick, around 18 minutes. Let cool for 10 minutes, remove from the molds, and then cool to room temperature.
5
In a medium bowl, whip together the marshmallow fluff, butter, confectioners sugar, and vanilla extract. Place the mixture in a piping bag with a tip or in a plastic bag with the tip cut off. Poke three holes in the cooled cake with a chopstick and fill the cake

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Tips & Notes

Pro tips

Whip egg whites to stiff peaks—this step is critical for the light, spongy texture that defines a Twinkie.
Fill only halfway in the Twinkie mold to allow room for rise; extra batter goes into cupcake molds.
Cool the cakes completely to room temperature before filling; warm cakes will cause the marshmallow filling to melt.
Use a chopstick to poke three evenly spaced holes before piping the filling to avoid splitting or leaking.

Substitutions

Marshmallow creme → marshmallow fluff (use same amount; texture will be slightly more viscous)
Salted butter → unsalted butter (reduce salt slightly or omit if salted butter unavailable)
Powdered sugar → confectioners sugar (same ingredient, different regional name)

Storage & make-ahead

Store cooled, filled cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Equipment

Twinkie baking mold (or cupcake pan as alternative) · Stand mixer or large mixing bowl and whisk · Piping bag with tip (or plastic bag with corner cut off)

Common Questions

Can I make this without a Twinkie mold?

Yes. The recipe mentions using a cupcake pan as an alternative. Bake at 350°F for around 18 minutes until golden and a toothpick test shows the cake bounces back.

Why whip the egg whites separately?

Whipping egg whites to stiff peaks incorporates air into the batter, creating the light, fluffy sponge cake texture that mimics the original Twinkie.

How do I fill the cakes?

After the cakes cool to room temperature, poke three holes in each with a chopstick, then use a piping bag filled with the marshmallow-butter filling to inject the cream.