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My review
Homemade Twinkies®
10
Tyler
"These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!"
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Ingredients
1 h 40 m servings 345Original recipe yields 25 servings (25 - 2x3 inch cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
- Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly.
- Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks.
- To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract.
- When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4754 Ratings
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Most helpful positive review
9/8/2010
Okay...these are incredible! Only change I MADE was with the filling. Everyone raved over the filling ,,,use all listed ingredients EXEPT the cream cheese...Taste it before adding the cheese...
Most helpful critical review
1/19/2012
Sorry, but these did not remind me of twinkles. They were okay, but nothing I would make again.
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9/8/2010
Okay...these are incredible! Only change I MADE was with the filling. Everyone raved over the filling ,,,use all listed ingredients EXEPT the cream cheese...Taste it before adding the cheese...
6/26/2009
These are quite tasty!! I had to give them a 4 star for now just because the filling was a might too sweet for my taste--even though most of the others tasting these enjoyed them as they were. ...
6/14/2009
OMG!! This was delish! We were having friends over for dinner and I saw this recipe and decided to try it. Everyone loved it. I didn't change anything to the recipe itself but we had strawbwerri...
3/25/2011
I only used 4 oz cream cheese and 2 oz butter to 4 cups of icing sugar, I was concerned about it tasting too cheesy. I used 2 recipes of stabilized whipped cream for the Cool Whip. The Twinkies ...
2/14/2011
I made these for valentines day for my kids so I cut into heart shapes using a cookie cutter. They were very easy to make. and the filling is so yummy! I did cut the filling recipe in half as ot...
5/23/2010
OMG! These were such a hit at my party!!! I wouldn't change a thing. You can freeze any unused filling and use it in other recipes later.
4/11/2013
Since I baked these as pseudo "Twinkies" in a mini loaf pan (8 ct. - baked for 18 minutes) and "Sunny Doodles" cupcakes (12 - baked for 15 minutes), I wanted these to taste as close to Twinkies ...
6/14/2009
I would give this one 5 stars but it was way too much work for me. Also, I ended up with too much filling that I had to throw away. I think the filling mixture should be cut in half. Other th...
11/16/2012
I plan on getting the canoe style muffin or cupcake pans. Then instead of cream cheese I will use a pudding recipe that I use for "Pistachio Cake" icing. Any flavor pudding will work I think.