Homemade Twinkies

These homemade Twinkies capture the nostalgic look of the classic snack cake while delivering a richer, fresher flavor that store-bought versions simply can’t match.

With soft, fluffy cake layers and a creamy, sweet filling, each bite offers the perfect balance of texture and indulgence.

What makes this version truly special is how well they hold up when chilled or frozen.

The filling becomes slightly firmer and even more satisfying, making them a perfect make-ahead dessert or treat to keep on hand whenever a sweet craving hits.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 25
Yield: 25 (2×3-inch) cake bars

Ingredients

Cake

  • 4 large eggs
  • 1/2 cup butter, melted and cooled to lukewarm
  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup water
  • 1 (5.1-ounce) package instant vanilla pudding mix

Filling

  • 5 cups confectioners’ sugar, sifted
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 10×15-inch jelly roll pans.
  2. In a large bowl, beat the eggs until combined. Stir in the melted butter.
  3. Add cake mix, water, and pudding mix. Stir until fully combined; the batter will be thick.
  4. Divide the batter evenly between the prepared pans and spread into smooth, even layers.
  5. Bake for 15 to 20 minutes, or until the cakes spring back when lightly pressed or a toothpick inserted comes out clean.
  6. Remove from oven and allow cakes to cool completely on wire racks.
  7. In a large bowl, beat together confectioners’ sugar, cream cheese, and butter until smooth and creamy.
  8. Fold in the whipped topping and vanilla extract until fully incorporated.
  9. Spread the filling evenly over one cooled cake layer.
  10. Place the second cake layer on top and gently press down.
  11. Cut into evenly sized bars and wrap each individually in plastic wrap.
  12. Store in the freezer and enjoy chilled or slightly thawed.

Chefs Notes

  • For cleaner cuts, chill the assembled cake before slicing.
  • These bars taste best slightly cold, giving the filling a classic texture.
  • You can substitute homemade whipped cream for a less processed filling, though it may shorten shelf life.
  • Store wrapped bars in the freezer for up to 1 month for best quality.
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