Ingredients
Scale
For the Peach Filling:
- 2 cups fresh, frozen, or canned peaches (peeled and sliced)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Pound Cake Batter:
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the peaches – Peel and slice fresh peaches. If using frozen peaches, thaw completely and drain excess liquid. For canned peaches, drain well before using.
- Cook the peach filling – Place peaches in a saucepan with sugar, cinnamon, nutmeg, and lemon juice. Stir to combine.
- Simmer until tender – Cook over medium heat for 8–10 minutes, stirring occasionally, until peaches are tender and syrup slightly thickens. Remove from heat and cool completely.
- Preheat the oven – Set your oven to 175°C (350°F). Lightly grease a Twinkie pan or mini loaf pan.
- Cream butter and sugar – In a mixing bowl, beat softened butter and granulated sugar together until light and fluffy.
- Add eggs and vanilla – Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix dry ingredients – In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
- Combine wet and dry mixtures – Gradually add dry ingredients to the creamed mixture, alternating with milk, mixing just until combined. Do not overmix.
- Fill the pan and bake – Spoon batter into the prepared pan, filling each cavity about three-quarters full. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Make the cream cheese filling – In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, then beat until creamy. Transfer to a piping bag with a small round tip.
- Assemble the Twinkies – Use a skewer or small knife to make three holes in the bottom of each cake. Pipe the cream cheese filling into each hole until slightly plump, then top each Twinkie with cooled peach filling and let the syrup drip slightly for extra flavor.
Notes
Fresh peaches give the brightest flavor, but frozen or canned work well year-round.
For a lighter dessert, replace half the butter with unsweetened applesauce.
Ensure the peach filling is fully cooled before topping the Twinkies to prevent sogginess.
- Prep Time: 30
- Cook Time: 20