Your childhood called. It would like a Gluten Free Twinkie Cake that tastes way better than the version from a box. It must also be gluten-free, easy to make, and absolutely delicious. Twinkie cake begins as a yellow gluten-free cake mix. Add a box of instant pudding mix to increase the moisture level. Create a sweet marshmallow-flavored filling, and you have a Twinkie cake sandwich, way better than the original.
Twinkie cake is an easy dessert that the whole family will love. Homemade Twinkies taste better than the beloved Hostess Twinkies we grew up eating. Try this gluten-free Twinkie as a tasty alternative to an actual Twinkie.
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Twinkie Cake Ingredients
Gluten-Free Yellow Cake Mix - We love the one from Aldi. It is inexpensive for a gluten-free cake mix.
Large Eggs
Butter - Melted and cooled. This will prevent the hot melted butter from scrambling the eggs. Sub in vegetable oil if you need a dairy free option.
Milk - Use dairy milk, or a dairy free option. Unsweetned almond milk would work, too. For a more decadent option, use heavy cream or whole milk.
Vanilla Extract - Adds the perfect flavor.
Instant Vanilla Pudding Mix - Adds moisture and additional flavor.
See the recipe card for the exact measurements and complete instructions.
How To Make A Twinkie Cake
Mix the yellow cake box mix according to the box directions. Use either a stand mixer, hand mixer, or a whisk and a large bowl. Be careful not to overmix the cake batter.
Add the instant vanilla pudding mix to the yellow cake mix.
Grease a whoopie pie pan. I grabbed one from Amazon. If you do not have a whoopie pie pan, feel free to use a cupcake pan.
Add two tablespoons of cake batter into each spot. Bake cake in whoopie pie pan for 15 minutes.
Once the cakes are cooked, remove them from the pan and allow them to cool completely on a cooling rack.
Twinkie Cake Filling Ingredients
Marshmallow Creme or Marshmallow Fluff - Adds the perfect flavor to recreate a delicious filling.
Butter
Powdered Sugar - Use this instead of granulated sugar so the texture of the filling is not grainy.
Instructions for Marshmallow Filling
Add the softened butter and marshmallow creme to the mixer bowl with the paddle attachment. Beat ingredients until smooth.
Add two tablespoons of marshmallow filling to one-half of the Twinkie cake. Make sure the Twinkie cake is at room temperature, or the filling will melt into the cake. Top with the other half to create a Twinkie sandwich. Use an offset spatula to spread the filling over the yellow sponge cake.
Twinkie Cake Variations
Ding Dong Cake: Use a chocolate cake mix and a chocolate instant pudding.
Strawberry Twinkie Cake: Slice fresh strawberries and add them to the top of the creamy filling before adding the top of the cake.
Pineapple Twinkie Cake: Stir in drained crushed pineapple into the vanilla cream filling.
Twinkie Bundt Cake: Use a bundt pan and slice it in half once cooled. Then, add creamy filling between the cake layers using a piping bag.
Storing Twinkie Cakes
Unlike their shelf-stable counterparts, these Twinkie cakes will not last until infinity and beyond. As with all gluten-free things, the longer it goes since they were fresh, the drier they will get. Store them in the refrigerator in an airtight container to make them last longer. If you are taking them on the move, wrap them individually in plastic wrap.
Addition Uses for Whoopie Pie Pan
I love it when I can find a multipurpose pan that has a wide range of uses. The whoopie pie pan can be used for whoopie pies but also for egg sandwiches and breakfast sausage patties! I love the uniform look and how versatile it is.
FAQs
Yes, absolutely. If you have a yellow cake that you already love, it will work great for Twinkie cakes!
Yes. It will work much like the butter, and it is dairy free!
Additional Gluten Free Dessert Recipes
Recipe
Twinkie Cake
Equipment
Ingredients
Gluten-Free Yellow Cake Mix
- 1 Gluten-Free Yellow Cake Mix + Ingredients to make cake according to the box
- 1 Small Box of Instant Vanilla Pudding Mix
Marshmallow Creme Filling
- ½ cup Softened Butter
- 7 oz. Marshmallow Creme
- 2 cups Powdered Sugar
Instructions
- Preheat the oven to 350°F.
- Follow the directions for the first steps on the cake mix. Add the ingredients listed on the box and whisk together. Next, add in the pudding mix and whisk again.
- Do not overmix the batter. It is ok to have a few lumps.
- Lightly grease the pan. Scoop two tablespoons of cake batter into each dwelling of the pan. Bake at 350°F for 15 minutes or until the tops are golden brown. Allow cake to rest in pan for 5 minutes and then remove and place on a cooling rack.
- Beat the softened butter in a mixer bowl with the paddle attachment for two minutes. Add the marshmallow creme and mix with the butter. Add the powder sugar to the bowl until the filling is fully incorporated.
- Once the cakes are cool, add two tablespoons of filling to one side and top with another cake. Store in refrigerator to keep fresh.
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