Twinkie Poke Cake is a yellow cake poked with marshmallow frosting then dusted with powdered sugar. It looks and tastes just like a Twinkie (but better!)
Mix and prepare 1 box yellow cake mix with the ingredients needed to make the cake: eggs, oil and water per the directions on the back of the box. Allow the cake to cool completely.
With the bottom of a wooden spoon or another similar object, poke holes about 1 inch apart all over the cake. You need it large enough for the frosting to get in.
Once the cake is cool, make the filling by mixing together 1 cup (2 sticks) salted butter, softened to room temperature and 16 ounce container marshmallow fluff in a large bowl with an electric hand mixer or in the body of a stand mix with the paddle attachment. Mix until smooth.
Add 3 cups powdered sugar, a little at a time until combined.
Add 2 Tablespoons whole milk and 1 teaspoon vanilla extract until smooth and set aside.
Place the frosting into a piping bag fitted with an open circle tip.
Carefully place the tip of the piping bag into each hole and fill it with some of the frosting.
Once you have filled all the holes, go back and use an offset spatula or regular spatula to press the frosting into the holes and scrape off any excess frosting. If you noticed any of the holes didn’t have enough frosting, add some more.
Dust heavily with powdered sugar, cut, and serve.
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Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You will use a little over half of the frosting recipe for the holes, however, if you wanted you can smooth the remaining frosting on top. That frosting is definitely the star of this cake. You can also serve the extra frosting on top of each slice while serving. But if you only want enough for the holes, then a half recipe will do.
Keep in mind that the egg, oil and water needed will change based on the yellow cake mix that you choose.
Keep at room temperature for up to 2 days. If this cake sits for a few hours, the powdered sugar will kind of melt on top of the cake and disappear, so if you want, you can add some more powdered sugar later for leftovers. Keep in the fridge for up to 1 week. Freeze for up to 3 months.