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
Scale
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.
