If you’ve ever dreamed of combining the nostalgic, dreamy taste of a Twinkie with the cozy, fruity charm of peach cobbler and the rich, buttery texture of pound cake, then this Peach Cobbler Pound Cake Twinkies Recipe was practically made for you. It’s a delightful dessert that balances the spiced sweetness of peaches with a luscious cream filling, all wrapped up in a moist and tender pound cake exterior. Whether for a special occasion or just a weekend treat, it’s bound to become your new favorite crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
You don’t need an overwhelming list to create magic with this recipe; just a handful of staple ingredients that each add something special. From pantry essentials to fresh peaches, every element plays a pivotal role in delivering the perfect flavor, texture, and color to your Peach Cobbler Pound Cake Twinkies.
- Pound cake mix or homemade equivalent: This forms the soft, buttery base that’s wonderfully tender and holds the filling beautifully.
- Eggs: They provide structure and richness, helping the cake rise just right.
- Butter, softened: For irresistible moistness and that classic buttery pound cake flavor.
- Milk: Adds moisture, ensuring the batter is smooth and easy to work with.
- Vanilla extract: Brightens the flavor and deepens complexity in both batter and filling.
- Canned or fresh peaches, finely chopped: The star fruit that lends juicy sweetness and a hint of natural tartness.
- Cinnamon: Warms the flavor profile, giving that signature peach cobbler spice vibe.
- Nutmeg: A subtle touch that boosts aroma and adds cozy depth.
- Brown sugar: Infuses caramel-like sweetness to complement the peaches perfectly.
- Heavy cream (for filling): Whipped light for a fluffy, creamy filling that contrasts the dense cake.
- Marshmallow fluff: Adds sweetness and a delightful marshmallow texture to the filling.
- Powdered sugar: Sweetens the cream filling and perfect for dusting or icing drizzle.
How to Make Peach Cobbler Pound Cake Twinkies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Meanwhile, give your Twinkie or mini loaf pan a generous greasing to ensure those beautiful pound cake twinkies release easily after baking.
Step 2: Mix the Batter
In a large bowl, combine your pound cake mix with the eggs, softened butter, milk, and vanilla extract. Beat it all together until the texture is smooth and homogenous, usually about two minutes. This is when the base of your Twinkies really starts to come alive!
Step 3: Prepare the Peach Mixture
In a smaller bowl, toss the finely chopped peaches with cinnamon, nutmeg, and brown sugar. This lovely blend will create that unforgettable peach cobbler warmth inside every bite.
Step 4: Fold in the Peaches
Gently fold the spiced peach mixture into your batter, distributing the fruit evenly without overworking the batter—this keeps your pound cake light and tender.
Step 5: Fill the Pan
Spoon the batter into your prepared pan, filling each cavity around three-quarters full. This gives the cakes room to rise without spilling over.
Step 6: Bake Until Perfect
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the Twinkies comes out clean. Once baked, allow them to cool completely before moving on to the next step; this will help your filling stay inside the cakes.
Step 7: Make the Cream Filling
While the cakes cool, whip together the heavy cream, marshmallow fluff, powdered sugar, and vanilla extract until you get a thick, fluffy cream that’s perfect for piping inside your Twinkies.
Step 8: Pipe the Filling
Using a piping bag fitted with a round tip, insert the tip into the bottom of each cooled Twinkie and gently fill them with the luscious cream mixture. This secret filling is what sets the Peach Cobbler Pound Cake Twinkies Recipe apart.
Step 9: Final Touches
You can optionally dust the tops with powdered sugar or drizzle on a simple icing for extra sweetness and charm. Now your Peach Cobbler Pound Cake Twinkies are ready to dazzle!
How to Serve Peach Cobbler Pound Cake Twinkies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the tops for a classic, snow-kissed look. Fresh peach slices or a tiny sprig of mint can add a burst of color and freshness that’s so inviting.
Side Dishes
Serve alongside a dollop of vanilla ice cream or a drizzle of caramel sauce for a truly indulgent experience. A cup of hot tea or rich coffee pairs beautifully to balance the sweet, creamy flavors.
Creative Ways to Present
For a party, arrange these Twinkies on a rustic wooden platter or a tiered dessert stand. Wrap individual Twinkies in parchment and tie with a ribbon for charming take-home gifts. You can also slice them and serve as petite cake squares, perfect for dessert buffets or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peach Cobbler Pound Cake Twinkies in an airtight container in the refrigerator. They stay fresh for up to 3 days, so you can enjoy your homemade goodness without feeling rushed.
Freezing
You can freeze these Twinkies by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They’ll keep for up to 2 months. Just thaw overnight in the fridge before serving.
Reheating
If you want a freshly baked taste, warm your Twinkies in a 300-degree Fahrenheit oven for 5 to 7 minutes. Avoid the microwave for reheating, as it can make the cake soggy rather than tender and moist.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches work wonderfully, especially when they’re in season. Just be sure to finely chop them and toss with the spices and sugar to get that perfect peach cobbler flavor.
What if I don’t have a Twinkie pan?
No worries! A mini loaf pan or even muffin tins can be used. Just adjust the baking time slightly until a toothpick comes out clean.
Is it possible to make this recipe dairy-free?
Yes. Use dairy-free butter substitutes, plant-based milk like almond or oat milk, and coconut cream instead of heavy cream, keeping the rest of the recipe the same for a delicious alternative.
Can I prep the filling ahead of time?
Definitely. Make the cream filling a day in advance and store it in the fridge. Whip it again briefly before piping to fluff it up nicely.
How sweet is this dessert?
This recipe strikes a lovely balance—sweet but not overwhelming—with the peach spices and marshmallow fluff adding layers of flavor and just the right amount of sugary charm.
Final Thoughts
You really can’t go wrong with this Peach Cobbler Pound Cake Twinkies Recipe. It brings together beloved flavors in such a fun and unique way that every bite feels like a mini celebration. Whether you’re sharing with friends, family, or treating yourself, this recipe is sure to become a treasured favorite in your dessert rotation. So grab your ingredients, roll up your sleeves, and get ready to fall in love with this scrumptious creation!
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Peach Cobbler Pound Cake Twinkies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Peach Cobbler Pound Cake Twinkies, combining the rich, buttery texture of pound cake with the sweet, spiced flavor of fresh peaches. Filled with a light and fluffy marshmallow cream, these mini treats offer the nostalgic taste of Twinkies with a homemade twist perfect for dessert or snacking.
Ingredients
Batter
- 1 box pound cake mix (or homemade equivalent)
- 3 large eggs
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup canned or fresh peaches, finely chopped
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp brown sugar
Filling
- 1/2 cup heavy cream
- 1/2 cup marshmallow fluff
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Optional Topping
- Powdered sugar for dusting
- Icing for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie or mini loaf pan thoroughly to ensure easy removal of the cakes.
- Mix Batter: In a large bowl, combine the pound cake mix, eggs, softened butter, milk, and vanilla extract. Beat the mixture for about 2 minutes until smooth and well blended.
- Prepare Peach Mixture: In a separate small bowl, toss the finely chopped peaches with cinnamon, nutmeg, and brown sugar to infuse the fruit with warm spices and sweetness.
- Fold in Peaches: Gently fold the peach mixture into the pound cake batter, making sure the fruits are evenly distributed without overmixing.
- Fill Pan: Spoon the batter into the prepared pan cavities, filling each about three-quarters full to allow for rising without overflowing.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Remove from oven and let cool completely in the pan.
- Prepare Filling: While the cakes cool, beat together heavy cream, marshmallow fluff, powdered sugar, and vanilla extract until the mixture is fluffy and pipeable.
- Fill Twinkies: Using a piping bag fitted with a round tip, insert it into the bottom of each cooled mini cake and fill each with the cream mixture evenly.
- Optional Finishing Touches: Dust the tops with powdered sugar or drizzle with icing before serving to add extra sweetness and visual appeal.
Notes
- Use fresh peaches for the best flavor, but canned peaches drained well also work.
- Ensure the cakes are completely cooled before filling to prevent the cream from melting.
- You can substitute the marshmallow fluff with whipped cream for a lighter filling.
- Store filled Twinkies in the refrigerator and consume within 2 days for optimal freshness.
- For a gluten-free version, use a gluten-free pound cake mix.
