Peach Cobbler Pound Cake Twinkies: A Sweet Spring Memory

A Taste of Home and Sunshine

Every spring, when the peach trees in our family orchard began to bloom, my grandmother would pull out her worn recipe notebooks pages soft with time, corners stained with butter and cinnamon. Among them was her cherished peach cobbler, a dish that marked the return of sunny days and barefoot walks through the grass.

This recipe Peach Cobbler Pound Cake Twinkies is a modern twist on that memory. Inspired by the classic American snack, these homemade Twinkies are filled with caramelized peach compote, wrapped in a soft, buttery pound cake. It’s a joyful fusion of nostalgia and creativity, perfect for spring picnics, Easter gatherings, or an afternoon spent baking with loved ones.

Why This Recipe is Perfect for Spring

Spring is the season of renewal fresh fruit, lighter desserts, and the comforting warmth of longer days. While peaches are often at their best in summer, even the early-season varieties bring that sun-kissed sweetness we crave after winter. The combination of soft pound cake and juicy peaches brings comfort and freshness in every bite the best of both worlds.

Ingredients (Makes 8 Twinkies)

For the Pound Cake:

• 3/4 cup (180g) unsalted butter, softened
• 1 cup (200g) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt

For the Peach Filling:

• 3 ripe peaches, peeled and diced (or 2 cups canned peaches, drained)
• 2 tbsp brown sugar
• 1 tbsp unsalted butter
• 1/2 tsp ground cinnamon

For the Whipped Cream Filling:

• 3/4 cup (200ml) heavy whipping cream, cold
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Directions

Step 1: Make the Peach Filling

1. In a skillet, melt butter over medium heat.
2. Add peaches, brown sugar, and cinnamon.
3. Cook for 10 minutes until soft and lightly caramelized.
4. Let cool completely.

Step 2: Bake the Pound Cake Twinkies

1. Preheat oven to 340°F (170°C).
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well, then stir in vanilla.
4. Fold in flour, baking powder, and salt until just combined.
5. Grease a Twinkie mold or muffin tin. Fill halfway with batter.
6. Spoon in 1 tbsp of peach filling, then top with more batter.
7. Bake 20–25 minutes or until golden. Let cool completely.

Step 3: Whip the Cream & Fill

1. Beat cold cream, sugar, and vanilla until stiff peaks form.
2. Using a piping bag, fill each Twinkie from the bottom or side with whipped cream.
3. Optionally, drizzle with leftover peach syrup or dust with powdered sugar.

Tips for Perfect Results & Creative Variations

How to Get Perfect Twinkies Every Time

• Room temperature ingredients are key for even mixing.
• Don’t overmix the batter after adding flour; this keeps the cake tender.
• Let cakes cool fully before filling to avoid melting the whipped cream.

Fun Flavor Variations to Try

• Raspberry-Vanilla Twinkies: Swap peaches for a raspberry compote and use vanilla bean in the batter.
• Tropical Twist: Add chopped pineapple and shredded coconut to the filling.
• Tiramisu-Inspired: Pipe in mascarpone cream and dust with cocoa powder.
• Vegan Option: Replace eggs with plant-based yogurt, and use dairy-free butter and whipped coconut cream.

Let your imagination guide you every batch can be a new spring creation!

🔗 Want More?

• Looking for another fruity favorite? Try our Pineapple Juice Cake.
• Curious about the origins and health benefits of peaches? Learn more on Wikipedia.

Baking with Kids: A Memory in the Making

One of the most beautiful things about this recipe is how easy and fun it is to make with children. Let them help mix the batter, spoon the peach filling, or decorate the Twinkies with sprinkles and edible flowers. These little hands create big memories and teaching kids to bake is a gift they’ll carry for life. In my own kitchen, some of the sweetest conversations I’ve had with my children happened while waiting for cakes to rise or whipped cream to peak.

🕰️ A Recipe That Bridges Generations

What makes the Peach Cobbler Pound Cake Twinkies so special isn’t just the flavor it’s the story behind them. This dessert is a tribute to the generations of bakers before us, the grandmothers and great-aunts who cooked with instinct and heart. Modernizing their recipes doesn’t erase their legacy; it celebrates it. By blending tradition with a playful twist, you keep your roots alive while starting new family traditions of your own.

Frequently Asked Questions

From My Kitchen to Yours

This recipe is more than a dessert. It’s a moment of joy, a memory wrapped in sugar and sunshine. Whether you’re sharing it with friends on a breezy porch or letting the kids decorate their own, it’s an invitation to slow down and savor the sweetness of spring.

So go ahead bake a batch, share a story, and start a tradition your family will ask for every year.

Peach Cobbler Pound Cake Twinkies

These Peach Cobbler Pound Cake Twinkies are a sweet, nostalgic treat with fluffy homemade pound cake, juicy caramelized peaches, and a creamy whipped filling. A perfect springtime dessert!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 Twinkies

Calories 320 kcal

Equipment

• Twinkie Mold or Muffin Tin
• Skillet
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Piping Bag

Ingredients

  

For the Pound Cake

• 3/4 cup unsalted butter softened
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• salt pinch

For the Peach Filling

• 3 ripe peaches peeled and diced, or use 2 cups canned, drained
• 2 tbsp brown sugar
• 1 tbsp unsalted butter
• 1/2 tsp ground cinnamon

For the Whipped Cream Filling

• 3/4 cup heavy whipping cream cold
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

• In a skillet, melt butter over medium heat. Add peaches, brown sugar, and cinnamon. Cook for 10 minutes until soft and lightly caramelized. Let cool completely.
• Preheat oven to 340°F (170°C). Cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well, then stir in vanilla.
• Fold in flour, baking powder, and salt until just combined.
• Grease a Twinkie mold or muffin tin. Fill halfway with batter. Spoon in 1 tbsp of peach filling, then top with more batter.
• Bake 20–25 minutes or until golden. Let cool completely.
• Beat cold cream, sugar, and vanilla until stiff peaks form. Using a piping bag, fill each Twinkie from the bottom or side with whipped cream.
• Optionally, drizzle with leftover peach syrup or dust with powdered sugar.

Notes

Room temperature ingredients are key for even mixing. Don’t overmix the batter. Let cakes cool fully before filling. Try swapping the filling or adding flavors like raspberry, pineapple-coconut, or tiramisu-style cream!

Keyword Peach, Spring, Twinkies