If you’re searching for a dessert that’s equal parts nostalgic and delightfully inventive, Peach Cobbler Pound Cake Twinkies are about to become your new obsession. Imagine buttery pound cake, tender and golden, hugging a swirl of luscious peaches spiced with cinnamon and nutmeg, all complemented by a cloud of homemade whipped cream. These treats capture the sunny essence of summer peaches and the playful spirit of classic snack cakes, making them perfect for parties, bake sales, or anytime you want to bring some joy to your kitchen. Trust me, you’ll want to make a double batch—these Peach Cobbler Pound Cake Twinkies disappear fast!

Peach Cobbler Pound Cake Twinkies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients can transform into something so magical. Each component plays a starring role, creating the rich, tender cake, fruity filling, and dreamy whipped center that make Peach Cobbler Pound Cake Twinkies truly unforgettable.

Unsalted butter (1/2 cup, softened): Gives the pound cake its signature richness and a tender crumb.
Granulated sugar (1 cup): Sweetens the cake perfectly and helps with that golden crust.
Large eggs (3): Add structure and moisture, ensuring the cakes stay fluffy and light.
Vanilla extract (1 teaspoon): Brings warmth and aroma to both cake and whipped filling.
Sour cream (1/4 cup): Adds a slight tang and keeps the cake incredibly moist.
All-purpose flour (1 1/2 cups): The backbone of the cake, giving it structure while keeping it tender.
Baking powder (1/2 teaspoon): Lifts the cake, making it light instead of dense.
Salt (1/4 teaspoon): Balances the sweetness and deepens all the flavors.
Milk (1/4 cup): Moistens the batter for a soft, melt-in-your-mouth texture.
Fresh or canned peaches (1 cup, diced): The heart of the cobbler filling—juicy, bright, and sweet.
Brown sugar (1 tablespoon): Adds caramel notes to the peach filling.
Ground cinnamon (1/2 teaspoon): Warms up the flavor of the peaches beautifully.
Nutmeg (1/4 teaspoon): A hint of spice that makes the filling irresistible.
Cornstarch (1 teaspoon): Thickens the peach filling so it stays put inside the cake.
Heavy cream (1/2 cup): Whips into a light, airy cloud for the filling.
Powdered sugar (2 tablespoons): Sweetens and stabilizes the whipped cream.

How to Make Peach Cobbler Pound Cake Twinkies

Step 1: Prepare the Pound Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing your Twinkie mold or mini loaf pan. Cream the softened butter and granulated sugar together until pale and fluffy, which sets the stage for a light, dreamy cake. Add the eggs one at a time, blending well after each, then mix in the vanilla extract and sour cream for that touch of tang and extra moisture.

Step 2: Combine Dry Ingredients and Finish the Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Now, alternate adding the dry mixture and the milk to your creamed base, beginning and ending with the dry ingredients. Gentle mixing is key here; just blend until smooth to keep the cake tender.

Step 3: Bake the Twinkies

Spoon the batter into the prepared molds, filling each about three-quarters full. Slide them into the oven and bake for 18 to 22 minutes, or until a toothpick comes out clean and the tops are lightly golden. Let them cool completely in the pan—patience pays off for the next step!

Step 4: Make the Peach Cobbler Filling

While your cakes cool, combine diced peaches, brown sugar, cinnamon, nutmeg, and cornstarch in a small saucepan over medium heat. Stir often and cook for about 5 to 7 minutes until the mixture thickens and the peaches become glossy and syrupy. Set aside to cool; this jewel-toned filling is pure summer in a spoonful.

Step 5: Whip Up the Cream Filling

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This fluffy filling is the secret to that classic Twinkie bite, but with a homemade twist.

Step 6: Assemble Your Peach Cobbler Pound Cake Twinkies

Once the cakes and peach filling have cooled, use a piping tip or a paring knife to create a tunnel through the center of each cake. Pipe in the whipped cream, then add a hearty spoonful of peach cobbler filling. If you like, finish with another swirl of cream or a peach slice on top for extra flair.

How to Serve Peach Cobbler Pound Cake Twinkies

Garnishes

A little garnish goes a long way with Peach Cobbler Pound Cake Twinkies! Try a dusting of powdered sugar for a snow-like touch, a drizzle of caramel sauce, or a sprinkling of cinnamon. Fresh peach slices or a sprig of mint add a pop of color and make each Twinkie look bakery-worthy.

Side Dishes

These Twinkies shine on their own, but if you want to round out a dessert platter, pair them with a scoop of vanilla bean ice cream or a simple fruit salad. For a fancier affair, serve alongside a glass of iced tea or a sparkling peach cocktail—the flavors are a match made in heaven.

Creative Ways to Present

For parties, arrange your Peach Cobbler Pound Cake Twinkies on a tiered cake stand or tuck them into colorful cupcake wrappers for easy grabbing. You can even wrap them individually in parchment and tie with twine for a charming picnic treat. Stack them in a rustic basket for a homey, Southern-inspired vibe that’ll have everyone reaching for seconds.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, store your Peach Cobbler Pound Cake Twinkies in an airtight container in the refrigerator for up to three days. The cake stays moist, and the filling keeps its fresh, fruity punch. They’re just as wonderful chilled as they are at room temperature!

Freezing

Want to enjoy these treats later? Freeze assembled Twinkies (without garnishes) by wrapping each tightly in plastic wrap and storing in a freezer-safe bag. They’ll keep for about a month—just thaw overnight in the refrigerator before serving. The texture holds up beautifully, making them a great make-ahead dessert.

Reheating

For the best flavor, let chilled or thawed Twinkies sit at room temperature for 20 to 30 minutes before serving. If you prefer them slightly warm, pop them in the microwave for just 10 seconds. This brings out the buttery cake flavor and makes the peach filling extra luscious.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just thaw and drain frozen peaches before dicing and using in the filling. They’ll deliver the same juicy sweetness and work beautifully in Peach Cobbler Pound Cake Twinkies.

What if I don’t have a Twinkie pan?

No Twinkie pan? No problem! Use a mini loaf pan, muffin tin, or even shape small logs by hand on a baking sheet. The flavor and fun will be the same, even if the shape is a little different.

Can I prepare the fillings in advance?

Yes, you can make the peach cobbler filling and whipped cream a day ahead. Store them separately in the refrigerator, and assemble your Peach Cobbler Pound Cake Twinkies just before serving for the freshest taste and texture.

Is there a dairy-free option for the whipped filling?

Certainly! Substitute coconut cream for the heavy cream and use a dairy-free butter alternative in the cake. The coconut cream whips up nicely and adds a subtle tropical note that pairs well with peaches.

How do I prevent the cake from becoming soggy?

Let the cakes cool fully before filling, and make sure the peach cobbler filling is cooled as well. This keeps the pound cake firm and prevents excess moisture from soaking in.

Final Thoughts

Share these Peach Cobbler Pound Cake Twinkies with friends, family, or just as a treat for yourself—you deserve it! Every bite is a little celebration of summer, nostalgia, and homemade magic. Happy baking!

Peach Cobbler Pound Cake Twinkies Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 10 Twinkies 1x
Diet: Vegetarian

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Description

Delight in these homemade Peach Cobbler Pound Cake Twinkies, combining the rich, buttery flavor of pound cake with a luscious peach cobbler filling and creamy whipped topping. Perfect as a nostalgic summer dessert or a fun treat for parties, these filled snack cakes are easy to make and irresistibly delicious.

Ingredients

Scale

For the Pound Cake Twinkies:

1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

For the Peach Cobbler Filling:

1 cup diced fresh or canned peaches, drained if canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon cornstarch

For the Whipped Filling:

1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a Twinkie mold or mini loaf pan to ensure the cakes release easily after baking.
Make the Batter: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add eggs one at a time, incorporating each thoroughly before adding the next. Mix in the vanilla extract and sour cream. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients, mixing just until everything is combined.
Bake the Cakes: Spoon the batter into the prepared molds, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before filling.
Prepare the Peach Cobbler Filling: While the cakes are baking, combine the diced peaches, brown sugar, ground cinnamon, nutmeg, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes syrupy. Remove from heat and let cool to room temperature.
Whip the Cream Filling: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
Assemble the Twinkies: Using a piping tip or a small paring knife, carefully create a small tunnel through the center of each cooled cake. Pipe in the whipped cream first, followed by a spoonful of the peach cobbler filling to fill the cavity completely.
Serve: Serve the peach cobbler pound cake Twinkies immediately for the best texture or chill them briefly in the refrigerator before serving for a refreshing treat.

Notes

Use canned or jarred peach preserves as an alternative if fresh peaches are unavailable.
Store assembled Twinkies refrigerated for up to 3 days to maintain freshness.
These Twinkies make perfect treats for summer parties or casual get-togethers.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American