Homemade Giant Twinkie Cake

15 oz. vanilla cake mix
1 3 oz pkg vanilla instant pudding
4 eggs
1 stick butter, melted
1 c. water
Filling: 
1 stick butter, softened
1 7 oz jar marshmallow creme
3 c. powdered sugar
1 t. vanilla
4 T. heavy cream

Preheat oven to 350 degrees. Spray a Bundt or angel food cake pan. Combine cake mix, pudding mix, eggs and melted butter with a hand mixer. Add water.Stir until smooth. Pour into sprayed pan, Bake about 45 minutes. Cool in pan 10 minutes and then invert onto wire rack *Carefully place back in Bundt pan. Make the filling. In a large mixing bowl, beat butter until light and fluffy. Add marshmallow creme, powdered sugar, and vanilla. Beat until smooth. Gradually add heavy cream. if mixture is too stiff and transfer to a piping bag or ziploc with the end snipped. Using a teaspoon, or melon baller, scoop out 8 -10 holes around bottom of cake. Pipe filling into holes, then carefully invert cake onto serving platter. Dust with powdered sugar.

*I just left it in the pan to cool, added filling and inverted out onto serving platter..