Marshmallow Creme-Filled Bundt Cake

Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
  • Level: Easy
  • Total: 2 hr 35 min (includes cooling time)
  • Active: 35 min
  • Yield: 8 to 10 servings
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Ingredients

One 15.25-ounce box yellow cake mix (plus required ingredients)

6 large egg whites, beaten to stiff peaks

6 tablespoons unsalted butter, at room temperature

1 cup marshmallow creme

1/2 cup confectioners' sugar

1 tablespoon heavy cream

Directions

Special equipment:
a 12-cup bundt pan and a piping bag fitted with a long thin round tip
  1. Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
  2. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
  3. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

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