Keep The Twinkie Alive With DIY Recipes

With the news of Hostess's doors closing for good fueling tears for thousands of schoolkids and nostalgic adults, it may become difficult to find an iconic Twinkie or box of Ding Dongs in any supermarket. Instead of fighting crowds at Wal-Mart, whip up your own batch of Twinkies, Ding Dongs and artificially colored Sno Balls. Then when the shelves that held Twinkies fill with dust, you can still enjoy your favorite treats without having to pay top dollar for them on eBay.

homemade twinkie

Another benefit to making your own homemade Hostess treats is the ability to swap out certain ingredients to make them healthier, if you so wish. Whether you are a Twinkie fan or a Sno Ball addict, these do it yourself dessert recipes will hit the spot Hostess once held in your heart.

Homemade Twinkies recipe

Recipe adapted from TLC


For the cake:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla

For the filling: 

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup light cream
  • 1/2 cup confectioners' sugar


  1. Preheat the oven to 350 degrees F. Grease three mini loaf pans with cooking spray.
  2. Beat the eggs and sugar with a handheld mixer until thick. Slowly add in all other ingredients and beat until fully combined. Divide the batter among the mini loaf pans, filling about 3/4 full. Bake cakes for at least an hour, or until golden brown. Cool in pans and then transfer to a wire cooling rack.
  3. While cakes cook, prepare filling by mixing shortening, sugar, vanilla and light cream with a hand mixer. Once mixed, slowly add in sugar and beat until combined. Fill a pastry bag with frosting and cut a small hole.
  4. Once cakes have cooled, carefully poke three holes in the bottom of the cakes. Pipe frosting into the holes until just filled. Cool for at least 20 minutes and enjoy!

Homemade Sno Balls recipe

Makes 2 dozen


For the cake: 

  • 1 stick butter, unsalted
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups 1 percent milk

For frosting: 

  • 6 egg whites, warm
  • 1 teaspoon cream of tartar
  • 1-1/2 cups sugar
  • 1/3 cup water, room temperature
  • 2 teaspoons vanilla
  • 3 cups coconut flakes
  • 2 - 3 drops red food coloring


  1. For the cake: Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray. Cream the butter and sugar together with a handheld mixer until combined; add eggs, one at a time. Mix in vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to the wet ingredients and mix until there are no streaks of flour. Fill muffin pan cavities 3/4 full and bake for 15 minutes. Cool on a wire cooling rack. Once cakes are cooking, cut out a small cone from the bottom, discarding the triangle portion but keeping the small cake circle. (This is where the filling will be piped.)
  2. To prepare the filling/frosting: Beat egg whites until peaks form, about four minutes. In a saucepan, heat sugar, water and cream of tartar until boiling, and remove from heat and let sit until it reaches 242 degrees F. Slowly pour syrup into the egg whites and stir. Add vanilla. Beat until frosting thickens. In a blender, pulse coconut flakes and red food coloring until crumbly. Place the coconut mixture in a bowl for rolling.
  3. Fill a piping bag with 1/2 frosting. Carefully pipe frosting into the cakes and cover with the cake circle. Frost the rest of the cake with the frosting and then roll in the coconut flakes. Let cool for a few minutes and then enjoy!

More dessert recipes

Delicious King Cake recipe
Wedding food: Dessert trends
Dessert of love: Dulce de leche & banana ice cream


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Comments on "Don't suffer from Hostess Brands' financial woes -- make your own Twinkies"

Barb Vandeventer March 24, 2013 | 3:24 PM

I'm searching for the Hostess coconut cake recipe. Does anyone have that?

Jacøb November 22, 2012 | 12:08 AM

I've never been a fan of Twinkies... But if you know of a way to exactly (and, preferably, easily) replicate their cherry pies... Or the lemon pies... Or the vanilla ones... I would be grateful.

Rebecca Haughn November 19, 2012 | 10:32 AM

Snack cakes are not all they made, I cannot buy Home Pride Bread now either. How about a bit healthier things, notice I said bit. lol Thanks for sharing what you had, hoping to find a good replacement for the bread for the family. I do bake, need a starting point, for the bread. thanks.

claire November 19, 2012 | 8:34 AM

Hey Cathy! No we do not, sorry! I'm sure there is one floating around on the internet though!

Wizard November 19, 2012 | 8:12 AM

The best way to eat a Twinkie is to break it in half, stuff M&M's into the middle and enjoy.

cathy elsen November 18, 2012 | 6:15 PM

Do you have a recipe for the Banana Flips??

Becky L November 18, 2012 | 1:18 PM

oh the hostess cupcakes and snoballs were my favorite. Little donuts as well. Not eaten them in awhile but think they were fun treats when I had one. The recipes will be good to have cuz maybe I'll make one or two of them. Thanks! Hostess, you will be missed but sometimes a company has to do what they can to stay afloat. The employees had a choice and they made it. So long!

Jill November 17, 2012 | 3:33 PM

I'm saddened by the unions forcing Hostess out of business...I don't care what was in all their goodies, I loved them all, including their Wonder Bread. (I'm 64, so I've had along life of eating all their yummy products) I'm hoping I can get someone ELSE to make these goodies, and then bring them over to me. LOL JUST kidding, as I will be trying them all. Thanks for these recipes.

Annette November 16, 2012 | 9:54 PM

Fried twinkies at the county fair were the best. Someone will have to pick up the banner for all those chemically treated preservative packed treats. I think they had a shelf life of about 101 years. ;)

Diane Raven-grammigriggi November 16, 2012 | 9:01 PM

this is grand,we won't be missing hostess cakes in our family as we will be making the mostess

Laura June 17, 2012 | 8:23 AM

Cool thanks for sharing

Daisy June 14, 2012 | 3:39 PM

My husband thanks you for this!

sara826 January 16, 2012 | 1:53 PM

I love love love Twinkies. Thanks for sharing these recipes. Oh and the rainbow cupcakes are beautiful!

j.e January 14, 2012 | 6:51 PM

If Hostess used ingredients like this instead of tons of preservatives they may still be in business

Eliot January 12, 2012 | 6:37 PM

Back in the day, I remember my mom and aunt slaving over homemade ding-dongs (from some secret recipe). They weren't like store-bought. I would love to try these recipes though. What will we do if Hostess doesn't reorganize for our occasional "bad-for-us" foodie fixes?

Sandra January 12, 2012 | 6:08 PM

Homemade Twinkies Rock, thanks for the recipe.

Happy When Not Hungry January 12, 2012 | 5:29 PM

Wow what fun and creative recipes! I def have to try your Twinkie recipe. Yum!

Susie January 12, 2012 | 12:25 PM

Great minds think alike... I posted Hostess cupcakes lol. Luckily they are only filing for bankruptcy protection, which they did a few years back as well. I can't imagine they will go under but if we all start making homemade versions maybe they will lol!

Emily @ Life on Food January 12, 2012 | 11:31 AM

I was never a huge fan of Twinkies, even when I was little. Now you couldn't pay me to eat them knowing what is in them. However, any sort of homemade version would be marvelous!

Cucina49 January 12, 2012 | 10:03 AM

What a fun idea--I have fond memories of having Twinkies at friends' houses when I was a kid because my mother wouldn't buy them. Great post!

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