Rating: 5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My homemade take on the traditional Twinkies® and Raspberry Zingers®, two recipes in one. A bit time-consuming, but oh so delicious!

Recipe Summary

cook:
15 mins
additional:
2 hrs
total:
3 hrs 15 mins
prep:
1 hr
Servings:
16
Yield:
16 cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.

  • Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.

  • Spray the forms with cooking spray, and place onto a baking sheet.

  • Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.

  • Beat in yellow cake mix on medium speed for 2 minutes.

  • Beat in the vanilla pudding mix until smooth, about 3 minutes more.

  • Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.

  • Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.

  • Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.

  • Mix in the marshmallow fluff, beating on high speed until light and airy.

  • Spoon frosting into a pastry bag equipped with a round pastry tip.

  • Remove the cakes from the baking forms.

  • With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.

  • Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.

  • For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.

  • Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.

  • Place coconut flakes in a food processor. Pulse until flakes are finely chopped.

  • Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.

  • Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.

  • Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

Nutrition Facts

529 calories; protein 3.4g; carbohydrates 77g; fat 24g; cholesterol 46.6mg; sodium 486.6mg. Full Nutrition
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