Sunflower Twinkie Cake: A Fun Twist for Your Next Celebration

The Sunflower Twinkie Cake is a delightful dessert that blends chocolate cake with playful Twinkies, perfect for any celebration.

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Prep Time 30

Cook Time 30

Cooling Time 30

Total Time 1 30

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 each 8" Round Chocolate Cake Using a boxed mix can save time.

For the Frosting

2 cups Powdered Sugar Can substitute with blended granulated sugar.
1/2 cup Butter Softened; margarine works too.
1/2 teaspoon Almond Extract Vanilla extract is a great alternative if needed.
5-6 tablespoons Milk Adjusts frosting consistency.
4 tablespoons Cocoa Powder Dark cocoa provides an even deeper taste.

For the Decoration

2 boxes Twinkies Unwrapped; homemade sponge cakes can be substituted.
1 bag Hershey’s Kisses Can swap for any chocolate candy.

Equipment

Oven
Mixer
Pizza Pan
Spatula
wire rack

Method

Step-by-Step Instructions

Bake an 8" round chocolate cake according to package instructions at 350°F (175°C) for about 25-30 minutes. Allow cooling completely on a wire rack.
Lay a pizza pan with aluminum foil for easy cleanup. Place the cooled cake in the center.
Frost the top and sides of the cooled cake with the prepared frosting.
Scatter Hershey's kisses over the frosted top of the cake to resemble the heart of a sunflower.
Position the unwrapped Twinkies around the outer edge of the cake to form flower petals.
Combine softened butter with powdered sugar, cocoa powder, and milk to create frosting. Beat until creamy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gCalcium: 20mgIron: 1mg

Notes

Ensure your chocolate cake is completely cooled before frosting to prevent melting. Adjust frosting consistency based on preference.

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