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Homemade Twinkies®

Homemade Twinkies®

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
Tyler

Tyler

These look like Twinkies®, but taste way better than the real deal...and they're better cold/frozen!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

troysgrl
42

troysgrl

9/9/2010

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 andI really think you will LOVE IT!!!!!!

M.A.H.
38

M.A.H.

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. I will definitely make them again but decrease the amount of powdered sugar by at least 1 cup. I tested them before freezing and after. Much better after they have been frozen--The texture and flavors are better. I used parchement paper as a liner for the baking pan with great results. This allowed me to bake one cake, pull it right out of the pan onto a cooling rack and then bake the second 1/2 of the cake portion of the recipe--since I only have one jelly roll pan at this time. I like the idea from Kathy W's review to use them as a shortcake base.

Kathy W
26

Kathy W

6/15/2009

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 strawbwerries in our garden that were ripe and ready to pick so I used the twinkie as the base for strawberry shortcake. Very good but very fattening! Thanks Tyler I will make this again and again!

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