Twinkie Bundt Cake


This homemade Twinkie Bundt Cake was born out of necessity. Necessity I tell you.

Ingredients

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup coconut oil, melted (or use regular cooking oil)
  • 1 cup Pillsbury Fluffy Frost Vanilla Marshmallow Frosting*
  • Baking spray
  • Powdered sugar (optional)

Instructions

  1. Prepare cake batter by stirring together cake mix, eggs, water and melted coconut oil until well blended and only slightly lumpy. Pour batter into a bundt pan coated with BAKING spray (contains flour) or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets!
  2. Once the bundt cake is done, remove from oven and cool. To speed up cooling, you can put the cake in the freezer for 30 minutes. (Note: Make sure you let the cake cool completely or the marshmallow filling will melt and be absorbed into the cake after you add it.)
  3. Once the cake is cooled, leave it in the pan and poke the cake almost all the way to the bottom of the pan (which will be the top of the cake). Move your finger from side to side to widen the cavity and allow in more frosting. Keep poking making your holes about 1 and a half inches apart.
  4. Next, fill up a sandwich bag with marshmallow frosting and cut one of the corner tips of the bag to create a pea-sized hole. Seal the bag and squeeze the bag to dispense the marshmallow frosting into each hole. Tip: Make sure to put the tip of the fluff bag as far into each hole as you can get so plenty of fluff gets into each poked hole.
  5. Full instructions visit @mightymrs

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