Ingredients3 h 15 m servings 529 cals
- Preheat an oven to 325 degrees F (165 degrees C).
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 529 calories; 24 g fat; 77 g carbohydrates; 3.4 g protein; 47 mg cholesterol; 487 mg sodium. Full nutrition
ReviewsRead all reviews 13
I'm giving this five stars just for the gelatin idea alone. Fabulous! However, I did make minor changes. These were interesting to make. For our taste, we thought the cake was a bit too sweet a...
I made these for dessert yesterday and hubby is still raving this morning! Seven people ate these and all seven absolutely loved them. Many comments... "the best"... "much, much better than stor...
Tastes great! I used chocolate cake and chocolate pudding (that's all I had) but they made it so good. VERY time consuming it took me at least 1 hour to make the boat like fixtures. I filled ...
I made this tonight ! OMG Excellent !!!! I did 2 round pans and cut each layer in half. Put Jello on crumb side and frosted the other with the cream filling, as I assembled the cake. Then just s...
This is a MUST save recipe! Especially since Hostess has announced it is going out of business.
Freak'n awesome! I did use my own filling recipe, so can't rate that; used 1/2 cup veg oil as the only pudding I had was a 1oz pkg, but they turned out superb. I used a bar pan with about 1/4...
I am not a Twinkie fan, but I made these for my wife and kids for Valentines Day. I made 8 of the boats and used 8 mini cake molds. I used a 1/4 cup to scoop the batter into the molds to keep e...