Description
A fun and indulgent twist on a classic treat—these Peach Cobbler Pound Cake Twinkies combine rich pound cake, juicy peach filling, and sweet cream filling for a nostalgic dessert with Southern flair.
Ingredients
Scale
- 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
- 1/2 cup heavy cream (for filling)
- 1/2 cup marshmallow fluff
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Grease a Twinkie or mini loaf pan well.
- In a large bowl, combine the pound cake mix, eggs, butter, milk, and vanilla. Beat until smooth, about 2 minutes.
- In a small bowl, toss chopped peaches with cinnamon, nutmeg, and brown sugar.
- Fold the peach mixture into the pound cake batter.
- Spoon the batter into the prepared pan, filling each cavity about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- While cakes cool, beat together heavy cream, marshmallow fluff, powdered sugar, and vanilla until fluffy and pipeable.
- Using a piping bag with a round tip, insert the tip into the bottom of each Twinkie and fill with the cream mixture.
- Optional: dust the tops with powdered sugar or drizzle with icing before serving.
Notes
- Use ripe, sweet peaches for the best flavor—fresh or canned (drained) both work.
- You can substitute store-bought whipped cream for the filling to save time.
- Store filled cakes in the fridge and enjoy within 3 days for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Twinkie
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg