I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.

Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.

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  • To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.

  • In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.

  • Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

208.5 calories; 1.5 g protein; 26.9 g carbohydrates; 11.4 mg cholesterol; 221.4 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/25/2003
Interesting cake but not outstanding. It does resemble a Twinkie. I made it for a get-together and was disappointed that no one made any favorable comments about it nor requested the recipe. Will not make it again. Read More
(45)

Most helpful critical review

Rating: 1 stars
05/06/2006
Like another reviewer I also had trouble cutting then reassembling the cake. I think it would be much easier to use two 9inch cake pans instead. However I will not be trying this one again b/c my filling turned out to be lumpy and runny and I followed the instructions exactly. As well all of my ingredients were at room temperature so I don't know what went wrong. Needless to say I was very disappointed with this recipe. Read More
(5)
56 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
05/25/2003
Interesting cake but not outstanding. It does resemble a Twinkie. I made it for a get-together and was disappointed that no one made any favorable comments about it nor requested the recipe. Will not make it again. Read More
(45)
Rating: 5 stars
09/13/2005
I made this cake for our cook-out over the Memorial weekend. I followed the suggestion to make it a day ahead. It was FANTASTIC!!!! All of my guests couldn't wait to try it and all agreed it tasted like a Twinkie but even better. I used a Duncan Hines yellow cake mix. I think Duncan Hines are the best cake mixes. The filling was fabulous and went together easily although you need to be prepared to beat it for several minutes. I agree it needed to be a tad sweeter and I ended up adding maybe 3 or 4 tablespoons of sugar. I made it Saturday afternoon and we ate it Sunday afternoon. I saved back a piece for myself and ate it Monday night. It was even better then. The second time I made this cake I did it for church treats. I baked the cake mix in two cookie sheets. It was very thin. I doubled the filling and topped one cake with the other. They looked exactly like Little Debbie Banana Twins after I cut them. The entire church went crazy over the cake. One Lady said she had never had wedding cake that tasted as good. I will make this cake again and again and again.......Thank you Carol! Read More
(37)
Rating: 4 stars
01/24/2003
I had to add more butter and sugar to the filling to make it taste right but I think my shortening may have been a little old and was distorting the taste. Once I got the filling to taste right it was really good. I used dental floss to cut through the middle of the cake and it worked like a charm! Definately make this a day ahead. The longer it sat the more it tasted like a Twinkie. We ate a little each day for five days and it tasted good up until the last day! Read More
(29)
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Rating: 5 stars
04/03/2004
I too have had this same recipe for years. When I slice the cake in two I cut the cake in half first. That way you can remove the top from each side easier. I also make sure I have enough left to frost the top with it too. This is THE favorite birthday cake with my grandchildren. Read More
(18)
Rating: 5 stars
02/06/2006
good- yum yum fyi- a cake cutter can be purchased at a craft store for about 3. this will make spliting cakes lenghtwise sooo extremely effortless-reminds you of a cheese slicer just a bunch bigger:) Read More
(17)
Rating: 5 stars
08/21/2005
This is awesome! The only change I made was I added 1/4 cup sugar to make the filling slightly sweeter. I used devil's food cake and made Suzy Q's and it tasted just like the real ones only better. For a variation I divided the yellow cake (I used the butter recipe cake mix) and added 2 teas. banana extract to the cake mix and 2 teas. to the filling and made Banana Flips. It was incredible! Will definitely make this again and again. Thanks Carol! Read More
(17)
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Rating: 5 stars
10/26/2002
While it's not really the flavor of a Twinkie this stuff is TOO GOOD. Be sure to follow the "curing process" of letting the cake sit in the refrigerator and then for a day or so out of the 'fridge. I tried the cake as soon as I filled it and topped -- it was o.k. -- two days later it was GREAT! Read More
(16)
Rating: 5 stars
10/28/2003
Great Twinkie style Cream Filling! Instead of cake method I made cupcakes and then piped filling inside with a pastry tip. Grandkids loved them!!! Read More
(14)
Rating: 5 stars
01/25/2003
I made this in a Bundt pan and piped the filling into the middle with a pastry bag. Much better than a twinkie! Read More
(14)
Rating: 1 stars
05/06/2006
Like another reviewer I also had trouble cutting then reassembling the cake. I think it would be much easier to use two 9inch cake pans instead. However I will not be trying this one again b/c my filling turned out to be lumpy and runny and I followed the instructions exactly. As well all of my ingredients were at room temperature so I don't know what went wrong. Needless to say I was very disappointed with this recipe. Read More
(5)