Peach Cobbler Pound Cake Twinkies are a heavenly dessert fusion that combines the buttery richness of pound cake, the fruity sweetness of peach cobbler, and the nostalgic charm of Twinkies. These handheld delights are filled with creamy peach-flavored filling and topped with a crumbly cobbler-style topping, making them the perfect treat for summer gatherings, tea parties, or anytime indulgence.
Why You’ll Love This Recipe
- A Unique Twist: Combines three beloved desserts in one irresistible creation.
- Rich and Creamy: Filled with luscious peach cream and topped with a buttery cobbler crumb.
- Perfectly Portable: Easy to serve at parties, picnics, or as a grab-and-go snack.
- Customizable: Experiment with different fruit fillings or toppings to suit your taste.
- Showstopper Dessert: Beautifully golden and bursting with flavor, these Twinkies are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pound cake mix (or homemade pound cake batter)
- Fresh or canned peaches, diced
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cinnamon
- Brown sugar
- Butter
- Flour (for crumb topping)
Directions
- Prepare the Pound Cake Batter: Follow the instructions for your chosen pound cake mix or make homemade batter. Preheat your oven and lightly grease a Twinkie or mini loaf pan.
- Bake the Cakes: Pour the batter into the molds, filling each about three-quarters full. Bake according to the package or recipe instructions. Allow to cool completely before removing from the molds.
- Make the Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in finely diced peaches.
- Prepare the Crumb Topping: Combine flour, brown sugar, cinnamon, and melted butter in a bowl. Mix until crumbly. Spread on a baking sheet and toast in the oven at 350°F for 5-7 minutes until golden.
- Fill the Cakes: Use a piping bag fitted with a long nozzle to inject the peach cream filling into the center of each cake.
- Top the Twinkies: Sprinkle the crumb topping over the tops of the filled cakes. Optionally, drizzle with a simple powdered sugar glaze for added sweetness.
- Serve and Enjoy: Serve at room temperature or slightly chilled.
Servings and Timing
- Servings: Makes approximately 8-10 Twinkies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Mixed Berry: Replace peaches with a mix of berries for a tangy twist.
- Coconut Cream: Add shredded coconut to the filling for a tropical vibe.
- Gluten-Free Option: Use a gluten-free pound cake mix and gluten-free flour for the topping.
- Chocolate Lovers: Mix mini chocolate chips into the filling or drizzle melted chocolate over the tops.
- Spiced Delight: Enhance the batter or filling with nutmeg, allspice, or cardamom for a warm flavor profile.
Storage/Reheating
- Storage: Store leftover Twinkies in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best enjoyed cold or at room temperature. If desired, warm slightly in the microwave for a softer texture.
FAQs
Can I use frozen peaches for this recipe?
Yes, thaw the peaches first and drain any excess liquid before using.
How do I prevent the cakes from sticking to the pan?
Grease your pan thoroughly with butter or cooking spray, and lightly flour it before adding the batter.
Can I make these ahead of time?
Yes, you can bake the cakes and prepare the filling and topping a day ahead. Assemble just before serving for the best texture.
What’s the best way to fill the cakes?
A piping bag with a long nozzle works best. If you don’t have one, use a small spoon to create a cavity and fill it manually.
Can I freeze these Twinkies?
Yes, freeze the unfilled cakes in an airtight container. Thaw and fill when ready to serve.
Can I make these dairy-free?
Use plant-based cream cheese and butter, and substitute almond or coconut milk in the batter.
What can I substitute for the crumb topping?
Try using crushed graham crackers or toasted oats for a different texture.
Can I use a regular loaf pan instead of a Twinkie pan?
Yes, slice the loaf into smaller pieces after baking and fill them similarly.
Can I add alcohol to the filling?
A splash of peach schnapps or amaretto can enhance the peach flavor in the filling.
How do I make the glaze for the tops?
Mix powdered sugar with a little milk or lemon juice until it reaches a drizzle-able consistency.
Conclusion
Peach Cobbler Pound Cake Twinkies are a delightful blend of flavors and textures that will leave everyone asking for more. Perfect for any occasion, these unique treats are as fun to make as they are to eat. Customize them to your liking, enjoy their portability, and savor every luscious bite of this dessert masterpiece!
Print
Peach Cobbler Pound Cake Twinkies
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8–10 Twinkies 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
Description
These Peach Cobbler Pound Cake Twinkies combine the soft, buttery richness of pound cake with a luscious peach cobbler filling. A fun twist on a classic dessert, they’re perfect for parties, picnics, or simply indulging in a sweet treat.
Ingredients
For the pound cake Twinkies:
- 1 cup (230 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk
For the peach cobbler filling:
- 2 cups (400 g) diced fresh or canned peaches (drained)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the whipped cream filling:
- 1 cup (240 ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the pound cake Twinkies
- Preheat your oven to 325°F (160°C). Grease a Twinkie pan or mini loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the prepared molds about 3/4 full with batter. Smooth the tops with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before removing.
Step 2: Prepare the peach cobbler filling
- In a saucepan, combine the peaches, sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes until the peaches are soft and juicy.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
Step 3: Make the whipped cream filling
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a round tip.
Step 4: Assemble the Twinkies
- Using a skewer or the end of a wooden spoon, make three small holes in the bottom of each pound cake Twinkie.
- Pipe a small amount of whipped cream into each hole.
- Spoon the cooled peach cobbler filling on top of each Twinkie, letting the syrup drizzle slightly down the sides.
Step 5: Serve
Serve immediately, or refrigerate until ready to enjoy. These treats are best served chilled or at room temperature.
Notes
- Shortcuts: Use store-bought pound cake or pre-made mini cakes for quicker preparation.
- Variations: Swap peaches for other fruits like apples or berries for a different twist.
- Storage: Store assembled Twinkies in an airtight container in the refrigerator for up to 3 days.