There’s something incredibly comforting about the taste of sweet peaches and buttery pound cake — a flavor combination that instantly reminds me of sunny afternoons and warm kitchen aromas. I created this Peach Cobbler Pound Cake Twinkies recipe because I wanted to merge two of my favorite desserts into one irresistible treat. Twinkies have always been a playful, nostalgic snack, while peach cobbler carries the essence of homemade goodness. When I paired the rich, dense texture of pound cake with a creamy filling and juicy peaches, the result was a dessert that’s not just beautiful to look at but pure joy to eat. Each bite feels like a celebration of summer, no matter the season.
Why You Will Love This Recipe
This recipe captures the best of both worlds: the soft, moist sweetness of pound cake and the fruity warmth of a classic peach cobbler. It’s a perfect balance of creamy filling, tender cake, and luscious fruit. You’ll love how each element works together — the cake holds its shape, the filling adds a smooth surprise, and the peaches bring a natural sweetness that isn’t overpowering. It’s also a recipe that appeals to both adults and children, making it ideal for family gatherings, picnics, or holiday spreads.
Versatile
One of my favorite things about this recipe is how easily you can adapt it. You can use fresh, frozen, or canned peaches depending on the season and your pantry. The filling can be flavored with vanilla, cinnamon, or even a hint of citrus zest for a brighter note. These Twinkies can be served as a snack, a dessert, or even a special brunch treat. They also make a great gift — pack them in a pretty box, and you have a thoughtful homemade present.
Affordable
You don’t need expensive or hard-to-find ingredients for this recipe. Most items are likely already in your pantry, and peaches are one of the most budget-friendly fruits, especially when in season. Even if you use frozen or canned peaches, the result is just as delicious, making this a cost-effective dessert that looks and tastes impressive.
Ingredients for the Recipe
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Fresh, frozen, or canned peaches (peeled and sliced)
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Unsalted butter (softened)
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Granulated sugar
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Large eggs
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All-purpose flour
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Baking powder
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Salt
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Whole milk
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Vanilla extract
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Cream cheese (softened)
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Powdered sugar
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Cinnamon
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Nutmeg
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Lemon juice
How to Prepare This Recipe
Making Peach Cobbler Pound Cake Twinkies is simpler than it might sound. The process begins with a soft, buttery pound cake batter, which forms the base of the Twinkie shells. Once baked, the cakes are filled with a smooth cream cheese mixture and topped with tender, cinnamon-spiced peaches. The result is a dessert that looks bakery-worthy but is achievable in your own kitchen.
Step-by-Step Instructions for Preparation
Step 1 – Prepare the Peach Filling
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If using fresh peaches, peel and slice them thinly. If using frozen peaches, thaw completely and drain excess liquid. For canned peaches, drain well.
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Place the peaches in a saucepan with granulated sugar, cinnamon, nutmeg, and lemon juice.
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Cook over medium heat for 8–10 minutes, stirring occasionally, until the peaches are tender and the juices slightly thicken.
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Remove from heat and set aside to cool completely.
Step 2 – Make the Pound Cake Batter
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Preheat your oven to 175°C (350°F). Lightly grease a Twinkie pan or mini loaf pan.
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In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
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Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry mixture to the wet mixture, alternating with milk. Mix just until combined — do not overmix.
Step 3 – Bake the Twinkies
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Spoon the batter into the prepared pan, filling each cavity about three-quarters full.
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Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4 – Prepare the Cream Cheese Filling
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In a bowl, beat the cream cheese until smooth.
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Add powdered sugar and vanilla extract, then beat until creamy.
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Transfer the filling to a piping bag fitted with a small round tip.
Step 5 – Assemble the Twinkies
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Using a skewer or small knife, create three small holes in the bottom of each Twinkie.
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Pipe the cream cheese filling into each hole until the cake feels slightly plump.
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Arrange the cooled peach mixture on top of each Twinkie, letting the syrup drip slightly for extra flavor.
Quick and Easy
This recipe may sound elaborate, but breaking it into simple steps makes it manageable. Preparing the peach filling ahead of time can save you 10–15 minutes on baking day. You can also use store-bought pound cake batter for a quicker version.
Customizable
For different flavors, swap peaches with nectarines, berries, or apples. You can also add a pinch of ginger to the peach filling for a warm spice note. The cream cheese filling can be mixed with a bit of whipped cream for a lighter texture.
Popular with Many People
This dessert is a crowd-pleaser at parties, potlucks, and family gatherings. The combination of familiar Twinkie charm and homemade peach cobbler flavor appeals to both nostalgic sweet lovers and those looking for a unique treat.
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Peach Cobbler Pound Cake Twinkies
This recipe blends the soft richness of pound cake with the fruity sweetness of peach cobbler, all in the fun, portable form of Twinkies. Each bite offers tender cake, creamy filling, and cinnamon-spiced peaches for a dessert that’s both nostalgic and impressive.
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
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
FAQs
Q1: Can I make this recipe ahead of time?
Yes. You can prepare the peach filling and cream cheese mixture up to two days in advance. Store them in separate airtight containers in the refrigerator. Assemble the Twinkies on the day you plan to serve them for the best texture.
Q2: What if I don’t have a Twinkie pan?
You can use a mini loaf pan, cupcake tin, or even a standard loaf pan and slice the cake into smaller pieces. The taste will remain the same, but the shape will vary.
Q3: Can I use canned peaches instead of fresh?
Absolutely. Just drain them well before cooking. Canned peaches are softer, so reduce the cooking time to 5–6 minutes to avoid making them too mushy.
Q4: How do I store leftovers?
Place the filled Twinkies in an airtight container and refrigerate for up to 3 days. For the best texture, allow them to sit at room temperature for 10–15 minutes before serving.
Q5: Can I freeze them?
Yes. Wrap each filled Twinkie in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Q6: How can I make them lighter?
You can replace some of the butter in the pound cake batter with unsweetened applesauce and use light cream cheese for the filling.