There’s something incredibly comforting about a dessert that feels like a warm hug—and this Homemade Peach Cobbler Pound Cake Twinkies recipe? It’s all that and more. Thank you for stopping by and letting me share one of my absolute favorite indulgent treats with you! This recipe combines the buttery richness of pound cake, the nostalgic joy of Twinkies, and the summery sweetness of peach cobbler. And yes, it’s every bit as dreamy as it sounds.
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What Are Peach Cobbler Pound Cake Twinkies?
These aren’t your average store-bought Twinkies. No, these are a labor of love that takes the fluffy, iconic snack cake and gives it a grown-up makeover. We’re talking moist pound cake shells, filled with cinnamon-spiced peach compote and a creamy vanilla filling, topped off with a drizzle of peach glaze. They’re mini, handheld, and perfectly portioned—yet absolutely decadent.
Why You’ll Love This Recipe
First of all, just saying Peach Cobbler Pound Cake Twinkies out loud makes my mouth water. But beyond that:
They’re incredibly moist and flavorful – The pound cake base is dense, buttery, and rich, holding up perfectly to the juicy peach filling.
Perfect for parties or gifting – These mini treats are eye-catching and travel well.
Freezer-friendly – Make a batch and freeze some for later (if they last that long!).
Customizable – Play around with the fruit filling or glaze—this recipe is as versatile as it is delicious.
What Do These Twinkies Taste Like?
Imagine biting into a soft, golden cake that gives way to a spiced peach center—sweet, warm, and just a little gooey. Then there’s that vanilla cream filling…light and fluffy, balancing out the richness of the cake and fruit. The glaze on top adds a pretty finish and a little extra punch of peachy sweetness. It’s like summer in every bite!
Benefits of Making Homemade Twinkies
You control the ingredients—no preservatives or artificial fillers.
They’re fresher, more flavorful, and have that homemade charm.
You can scale the batch up or down depending on the occasion.
They make the kitchen smell absolutely incredible!!
Ingredients You’ll Need
For the Pound Cake Base:
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup sour cream
For the Peach Cobbler Filling:
2 ripe peaches, peeled and diced
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tsp cornstarch (optional, for thickening)
For the Vanilla Cream Filling:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
For the Peach Glaze (optional but delicious!):
1 cup powdered sugar
1–2 tbsp peach juice (from cooking the peaches or use canned peach syrup)
½ tsp vanilla extract
Tools You’ll Need
Twinkie or mini loaf pan
Electric mixer
Mixing bowls
Saucepan (for the peach filling)
Piping bag or Ziplock with a corner cut off
Cooling rack
Ingredient Swaps and Additions
No fresh peaches? Use canned peaches in juice (not syrup)—just drain and chop before cooking.
Want extra crunch? Add a sprinkle of chopped pecans into the peach filling.
Gluten-free? Use your favorite 1:1 gluten-free flour blend.
Spice it up: A pinch of ground ginger or cardamom in the filling adds warmth and depth.
How to Make Peach Cobbler Pound Cake Twinkies
Step 1: Make the Pound Cake Batter
Preheat your oven to 325°F (163°C) and grease your Twinkie pan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture in thirds, alternating with the sour cream. Mix just until combined.
Step 2: Cook the Peach Cobbler Filling
In a small saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer for about 5–7 minutes until soft and juicy. Stir in cornstarch if the mixture seems too runny. Let cool completely.
Step 3: Bake the Cakes
Spoon the batter into the greased Twinkie molds, filling about ¾ of the way. Bake for 20–25 minutes, or until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Prepare the Cream Filling
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag.
Step 5: Fill the Cakes
Using a chopstick or small knife, poke three small holes into the bottom of each cake. First, pipe in some peach filling, then follow with vanilla cream.
Step 6: Glaze (Optional but Recommended!)
Mix powdered sugar, peach juice, and vanilla until smooth. Drizzle over the top of each Twinkie and let it set for 10–15 minutes.
What to Serve with These Twinkies
A scoop of vanilla or peach ice cream
Fresh peach slices and whipped cream
A glass of sweet tea or chilled rosé
Bonus: Serve warm with a little extra peach glaze—trust me on this one.
Tips for Twinkie Success
Let the cakes cool before filling—warm cake can melt the cream.
Don’t overmix the batter; that dense pound cake texture comes from a gentle hand.
Make the peach filling in advance for easier assembly.
Use a piping tip with a long nozzle for easy filling (or just snip a Ziplock bag and improvise!).
How to Store Them
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Wrap individually and store for up to 2 months. Thaw in the fridge overnight.
Best enjoyed: Slightly chilled or room temp—don’t microwave, or the cream filling can melt.
Frequently Asked Questions
Can I use a regular loaf pan instead of a Twinkie mold?
Absolutely! Just bake in mini loaf pans and slice into handheld portions.
Can I use whipped topping instead of homemade whipped cream?
Yes, but homemade adds a richer flavor and better texture.
Can I make these dairy-free?
Use plant-based butter, sour cream alternatives, and coconut cream for whipping.
How ripe should the peaches be?
Ripe but still firm is best—they should smell fragrant and give slightly when pressed.
Can I make the pound cake ahead of time?
Yes! Bake the cakes a day ahead and fill the next day. They stay moist and delicious.
In Conclusion
These Homemade Peach Cobbler Pound Cake Twinkies are everything: sweet, nostalgic, comforting, and just a little extra. They’re the kind of dessert that makes people smile—whether it’s a backyard BBQ, a holiday dessert table, or just a Tuesday night craving.
I promised you versatile, and here’s proof! You can mix, match, and make these your own—and I can’t wait for you to try.
If you loved this recipe, check out these other peach-packed favorites:
Brown Sugar Peach Crumble Bars
Southern Peach Buttermilk Cake
Peach Cream Cheese Hand Pies
Easy Peach Cobbler with Cake Mix
Share the Love!
Tried this recipe? Leave a comment below and don’t forget to tag your Twinkie creations on Pinterest—I’d love to see your twist on it! Your feedback helps other readers and keeps the peachy goodness going.
Nutritional Information (Per Twinkie, Approximate)
Calories: 290
Fat: 15g
Carbs: 34g
Sugar: 22g
Protein: 3g
Fiber: 1g
Thanks again for being here. Now go bake some joy into your day—the peachy way! 🍑