If you’ve ever wished you could enjoy the sun-drenched flavors of a Southern peach cobbler and the nostalgic delight of a cream-filled snack cake in a single bite, these Peach Cobbler Pound Cake Twinkies are simply a dream come true. Moist, buttery pound cake is filled with a creamy, tangy filling and luscious, cinnamon-kissed peaches, making every bite utterly irresistible. Whether you serve them at a summer cookout or treat yourself on an ordinary Tuesday, these unique little cakes pack all the warmth of home baking with a playful twist.
Ingredients You’ll Need
Here’s the magic: just a handful of pantry staples, ripe peaches, and some rich dairy transform into a celebration of flavor and texture. Each ingredient plays a crucial role, building those buttery notes and fruity bursts that make these treats unforgettable.
- Unsalted butter: The backbone of any pound cake, it gives the cakes a rich flavor and perfect crumb.
- Granulated sugar: Sweetens the cake and helps create that light and fluffy texture.
- Large eggs: Essential for binding and contributing to the cake’s richness.
- Vanilla extract: Adds a cozy warmth and deepens the overall flavor.
- Almond extract (optional): A splash of this boosts the cake’s aroma and gives a subtle almond undertone.
- All-purpose flour: The structural foundation of every great pound cake.
- Baking powder: Ensures your mini cakes rise beautifully.
- Salt: Amplifies the sweetness and balances the flavors.
- Sour cream: For unbeatable moisture and a little tang that keeps the cake tender.
- Ripe peaches (fresh or canned): The star of the filling—juicy, sweet, and fragrant.
- Brown sugar: Adds caramel notes and richness to the peach filling.
- Cinnamon: Classic peach cobbler spice for a warm, comforting touch.
- Nutmeg: Rounds out the spice profile, giving depth to the peach mixture.
- Lemon juice: Brightens up the peaches and keeps the flavors lively.
- Heavy whipping cream: Forms the fluffy base of the cream filling.
- Cream cheese: Adds tangy creaminess that perfectly complements the sweet cake and peaches.
- Powdered sugar: Sweetens and helps thicken the cream filling.
- Twinkie or mini loaf pan: For that iconic shape—though you can always improvise if needed!
How to Make Peach Cobbler Pound Cake Twinkies
Step 1: Prep Your Pan and Oven
Set yourself up for baking success by preheating your oven to 350°F (175°C) and greasing your Twinkie or mini loaf pan thoroughly. This ensures your Peach Cobbler Pound Cake Twinkies pop out with perfectly golden edges, ready for filling and munching!
Step 2: Mix the Pound Cake Batter
In a spacious mixing bowl, cream together the softened butter and granulated sugar until they’re pale and fluffy. Add the eggs one by one to lock in extra airiness, then stir in your vanilla (and almond extract, if using) for irresistible aroma. In another bowl, whisk together the flour, baking powder, and salt. Now, alternate adding the dry ingredients and sour cream to the butter mixture, mixing just until smooth. This creates that classic dense-yet-tender pound cake texture everyone loves.
Step 3: Fill and Bake the Cakes
Spoon the luscious batter into your prepared pan, filling each cavity about two-thirds full for the perfect rise. Slide the pan into the oven and bake for 18 to 22 minutes. Keep a close eye—the cakes are ready when a toothpick comes out clean. Let them cool completely before assembling.
Step 4: Make the Peach Cobbler Filling
Combine the diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice in a small saucepan. Simmer over medium heat for about 5–7 minutes, just long enough to soften the peaches and cook everything into a jammy, syrupy filling. Once cooled, you’ll be amazed how these peaches taste exactly like the gooey filling in your favorite cobbler.
Step 5: Prepare the Cream Filling
In one bowl, whip the heavy cream until soft peaks appear. In another, blend the softened cream cheese with powdered sugar and vanilla until silky smooth. Gently fold the whipped cream into the cream cheese mixture—this fluffy, tangy blend will take your Peach Cobbler Pound Cake Twinkies over the top.
Step 6: Assemble Your Twinkies
Carefully create a little pocket in the bottom of each cooled cake with a piping tip or a small knife—don’t worry, it doesn’t have to be perfect! Fill each one with a spoonful of cream, followed by the peach mixture. Serve these chilled straight from the fridge or let them come to room temperature for maximum flavor.
How to Serve Peach Cobbler Pound Cake Twinkies
Garnishes
For an extra flourish, dust your Peach Cobbler Pound Cake Twinkies with powdered sugar or drizzle with vanilla glaze. A couple of thin peach slices or a sprinkle of cinnamon on top make them look and taste like a celebration.
Side Dishes
Pair your Twinkies with a scoop of vanilla ice cream or a generous dollop of whipped cream for a dreamy dessert plate. A cup of hot coffee or iced tea alongside balances the sweetness beautifully.
Creative Ways to Present
Stack them high on a bright cake stand for dessert buffets, or wrap each Twinkie in parchment and tie with twine for a charming take-home treat. These also make impressive lunchbox surprises or edible gifts—just wait for the delighted reactions!
Make Ahead and Storage
Storing Leftovers
Peach Cobbler Pound Cake Twinkies keep wonderfully for up to two days when stored in an airtight container in the refrigerator. The cake stays moist, the cream holds its texture, and the peach filling stays luscious—though honestly, they disappear fast!
Freezing
If you want to get a jump start on dessert, freeze the unfilled cakes for up to 1 month. Thaw completely before filling and serving. It’s best not to freeze the cream- or peach-filled Twinkies, as the texture may suffer.
Reheating
To serve chilled Twinkies with a just-baked feel, let them come to room temperature for about 30 minutes before enjoying. For a warm twist, heat the unfilled pound cakes in a low oven for a few minutes, then fill and serve immediately.
FAQs
Can I use store-bought pound cake?
Absolutely! If you’re pressed for time, simply cut the pound cake into Twinkie shapes, then hollow and fill as described. It’s a handy shortcut that still delivers satisfying results.
Can I make Peach Cobbler Pound Cake Twinkies without a special pan?
Yes, don’t let the lack of a specialty pan stop you. Use a mini loaf pan or even cut larger pound cake slices into rectangles—the taste will be just as fabulous, no matter the shape.
How do I keep the peach filling from making the cakes soggy?
Cool the peach filling completely before using. This prevents excess moisture from seeping into the cake, keeping everything perfectly soft but never soggy.
Can I use frozen peaches instead of fresh or canned?
Frozen peaches are a great substitute—just be sure to thaw and drain them well before cooking up your cobbler filling.
Are Peach Cobbler Pound Cake Twinkies best served cold or at room temperature?
They’re delicious both ways! Some folks love the refreshing chill, while others prefer the softer filling at room temperature. Try both and see which makes your taste buds happiest.
Final Thoughts
Don’t wait for a special occasion to treat yourself—these Peach Cobbler Pound Cake Twinkies are every bit as fun to make as they are to eat. From the sunny burst of peaches to the rich, creamy filling, there’s something joyful in each bite. Gather your ingredients, share them with someone you love, and enjoy every homemade morsel!
Print
Peach Cobbler Pound Cake Twinkies Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 10–12 Twinkies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of peach cobbler and pound cake with these homemade Peach Cobbler Pound Cake Twinkies. These mini cakes are filled with a luscious peach and cream filling that is sure to satisfy your sweet tooth.
Ingredients
Pound Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
Peach Filling:
- 1 1/2 cups diced ripe peaches (fresh or canned, drained)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cream Filling:
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a Twinkie or mini loaf pan.
- Make the pound cake: Cream butter and sugar, add eggs, vanilla, and almond extract. Mix dry ingredients and sour cream, then combine with the butter mixture. Bake until a toothpick comes out clean.
- Prepare the peach filling: Cook peaches with brown sugar, cinnamon, nutmeg, and lemon juice until softened and syrupy.
- Whip the cream filling: Whip heavy cream until soft peaks form. Beat cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped cream.
- Assemble the Twinkies: Create a pocket in each cake, fill with cream and peach mixture. Serve chilled or at room temperature.
Notes
- You can use store-bought pound cake if you don’t have molds.
- For a shortcut, use canned whipped topping and peach pie filling.
- Best eaten within 2 days.
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