Twinkie Cake

We interrupt “Stuff Made with Cereal” month (again) with a special news bulletin.

Last week, there was some very distressing news for cakers across North America when Hostess announced it’s going out of business.

Needless to say, the possibility of living in a Twinkie-less world scares the crap out of me, so I had no other choice but to clear out my local grocery store in preparation for Twinkie Armageddon. (If anyone’s interested, I’ve got a garage full of them and they’re ten twenty fifty one hundred bucks a box. Firm.)

This delectable Twinkie Cake comes from Caker Cooking reader Bob. Bob's responsible for providing me the recipes for such delicacies as Tang Pie and Tater Tot Casserole. It seemed only fitting to post Bob's Twinkie Cake this week. Will this be the last time anyone ever makes a Twinkie cake? Is this really a sign that the Mayan calendar is right? Only time will tell. In the meantime, eat. For the love of god, hurry up and EAT!!!

(I photographed this from the bottom to showcase all the Twinkie goodness.)

Thanks, Bob!

1 box Twinkies

1 can crushed pineapple

Bananas (sliced)

1 instant vanilla pudding (made according to package directions)

1 Cool Whip

Slice each Twinkie in half (down through the middle). Line 9x13 pan with Twinkies. Cover Twinkies with sliced bananas. Put pineapple on top of bananas. Spread pudding on top of pineapple. Top with Cool Whip. Chill.

Source: Cooking with Good Judgment