Save
This homemade twist on classic Twinkies combines the nostalgic cream-filled snack with summer's juiciest peaches and warm spices. The pound cake batter creates a perfectly dense yet tender texture that holds up beautifully to the cream filling.
I created these for my daughter's birthday when she requested something "fancy but familiar." The combination of childhood nostalgia and sophisticated flavors had everyone asking for seconds.
Ingredients
- Pound cake mix: Saves tremendous time while still delivering excellent texture and flavor
- Large eggs: Provide structure and richness to the batter
- Vegetable oil: Creates moisture that helps these cakes stay tender for days
- Water: Thins the batter to the perfect consistency
- Vanilla extract: Enhances all the flavors without overwhelming
- Fresh peaches: Bring natural sweetness and juicy texture bursts
- Cinnamon: Adds warm aromatic notes that complement the peaches perfectly
- Nutmeg: Provides a subtle complexity that elevates the entire dessert
- Whipped cream filling: Creates that classic Twinkie experience with a lighter touch
- Powdered sugar: Finishes the cakes with a sweet dusting and visual appeal
Step-by-Step Instructions
- Prepare Your Oven:
- Set your oven to the temperature specified on your pound cake mix box, typically 350°F. Position a rack in the center of the oven to ensure even baking. If using a specialty Twinkie pan, lightly coat with nonstick spray even if it claims to be nonstick.
- Mix The Batter:
- In a large mixing bowl, combine the pound cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until completely smooth and slightly aerated. The batter should be thick but pourable, with a silky consistency.
- Add The Peach Filling:
- Dice fresh peaches into small quarter-inch cubes for even distribution throughout the batter. Gently fold the diced peaches, cinnamon, and nutmeg into the batter using a rubber spatula. Mix just until incorporated to avoid overworking the batter, which can make your cakes tough.
- Fill And Bake:
- Carefully spoon or pipe the batter into your Twinkie pan, filling each cavity only two-thirds full to allow room for rising. Smooth the tops with a small offset spatula. Bake according to package directions, typically 25-30 minutes, until the tops are golden brown and a toothpick inserted comes out with a few moist crumbs.
- Cool And Fill:
- Allow cakes to cool in the pan for 10 minutes before turning onto a wire rack to cool completely. Once cooled, use a small paring knife to create a small hole in the bottom of each cake. Fill a piping bag fitted with a small round tip with whipped cream and gently pipe into each hole until you feel slight resistance. Dust generously with powdered sugar before serving.
Save
These remind me of summers at my grandmother's farm where we'd pick peaches straight from the trees. She taught me that adding a tiny pinch of salt to the batter makes the peach flavor pop even more dramatically.
Storage Tips
These peach cobbler pound cake Twinkies will stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate filled cakes for up to 4 days. The unfilled cakes can be frozen in a freezer bag for up to 3 months simply thaw at room temperature and fill before serving. If making ahead, consider waiting to dust with powdered sugar until just before serving for the prettiest presentation.
Ingredient Swaps
No fresh peaches? Frozen peaches work beautifully when thawed and well-drained. You can also substitute with other stone fruits like nectarines or plums for a different twist. For those who prefer a different filling, pastry cream, mascarpone whipped cream, or even cream cheese frosting make excellent alternatives to standard whipped cream. Vanilla pound cake mix works best, but butter or even lemon pound cake provides interesting flavor variations.
Serving Suggestions
These adorable treats shine on their own, but for an elevated dessert experience, serve them slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. For brunch gatherings, pair with fresh fruit and coffee. They make charming individual desserts for dinner parties when plated with a small dollop of whipped cream and a mint leaf. Consider making mini versions using a muffin tin for elegant tea service or children's parties.
Recipe FAQs
- → Can I use canned peaches instead of fresh?
Yes, you can substitute canned peaches. Just be sure to drain them thoroughly and pat dry with paper towels to remove excess moisture that could affect the cake's texture.
- → What if I don't have a Twinkie pan?
You can use a standard muffin tin as an alternative. Line with paper liners, fill 2/3 full, and after baking, create a small hole in the center of each cake for filling with whipped cream.
- → How should I store these filled cakes?
Store in an airtight container in the refrigerator for up to 3 days. The whipped cream filling requires refrigeration. For best texture, let them sit at room temperature for 10 minutes before serving.
- → Can I make these ahead for a party?
Yes, but for optimal freshness, bake the cakes a day ahead and store unfilled. Then fill with whipped cream and dust with powdered sugar 1-2 hours before serving.
- → What can I substitute for the whipped cream filling?
Mascarpone cheese mixed with a bit of powdered sugar makes a delicious alternative. Cream cheese frosting or custard would also work well with the peach flavors.
- → How do I know when these cakes are done baking?
Insert a toothpick into the center of one cake. If it comes out clean or with just a few moist crumbs (no wet batter), they're done. Avoid overbaking to keep them moist.