Total Time
Prep 30 mins
Cook 30 mins

Being a Feingold family, everything is natural. These are so amazing and easy to make. My children absolutely love helping me make these and it is really hard to get the creme filling into the middle of the twinkie without a few slips of the finger to mouth.

Ingredients Nutrition


  1. Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
  2. Preheat oven to 325 degrees F.
  3. Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter inches Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray or butter.
  4. Beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
  5. Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
  6. For the filling, cream the butter and shortening. Slowly add the sugars while beating.
  7. Add the evaporated milk, vanilla and lemon extracts.
  8. Mix on medium speed until completely smooth and fluffy.
  9. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
  10. Using the pastry bag, inject each cake with filling through all three holes.


Most Helpful

I am wondering if there is something missing from this recipe. I followed this recipe exactly and they came out very hard and tasted really bad. The traditional twinkie is more a light airy sponge cake recipe this was not like sponge cake at all.

mctcgv September 10, 2008

They turned out like bricks and didn't resemble twinkies at all. Espesially the filling, there wasn't enough powdered sugar. We triple checked the recipie but nothing was wrong. The things that came out didn't taste to good either, If you could put some pictures on your recipie.

Flamefeather June 26, 2008

Thanks for the great Feingold recipe! Yum!

Wineaux August 31, 2007

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