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!
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!