It all started on a Sunday afternoon. The kind where the laundry is halfway done, the sun is pouring through the kitchen window, and you just need to bake something that feels like a hug. I had a basket of peaches on the counter, slightly overripe (just how I like them for cobblers), and a sudden craving for something sweet, soft, and nostalgic.
Then it hit me why not bring together two of my favorites? That warm, cinnamon-kissed peach cobbler flavor with the soft, buttery goodness of pound cake… all tucked inside a homemade Twinkie.
And just like that, Peach Cobbler Pound Cake Twinkies were born.
They’re tender, sweet, and filled with peachy goodness. I promise, these little cakes won’t last long on your counter.
Why These Peach Cobbler Pound Cake Twinkies Will Steal the Spotlight
If you love Twinkies, cobbler, or anything with peaches, this one’s for you. I’ve tested and tweaked this recipe so it feels like something straight out of your grandma’s kitchen, with just a touch of modern magic.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
They’re:
- Incredibly moist, thanks to the pound cake base.
- Filled with homemade peach filling that tastes like summer in a spoon.
- Drizzled with a sweet vanilla glaze that ties everything together.
- Kid-approved and freezer-friendly!
This is one of those recipes you’ll make once and then everyone will ask for it again. Perfect for picnics, brunches, or just because it’s a Tuesday.
The 5 Ingredients You Can’t Skip
Here’s everything you’ll need to make these Cake Twinkies with Peach Filling shine. Simple pantry staples, plus juicy fresh peaches (or canned yes, I’ve got tips for that below!).
For the Pound Cake Twinkies:
- 1 1/2 cups all-purpose flour
Don’t substitute here this gives the cake its structure. - 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
Use real butter my grandma insisted, and she was never wrong. - 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Don’t use skim. Trust me on this fat equals flavor and softness.
For the Peach Cobbler Filling:
- 2 cups fresh peaches, peeled and diced
The riper, the better. - 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Brightens up the sweetness.
More tasty ideas: The Peanut Butter Cheesecake Donut That Changed Our Sunday Mornings
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Tools You’ll Need:
- Twinkie pan or mini loaf pan
- Mixing bowls
- Saucepan
- Electric mixer
How to Make Peach Cobbler Pound Cake Twinkies from Scratch
Step 1: Preheat and Prep
Set your oven to 350°F. Grease your Twinkie pan (or mini loaf pans if that’s what you have on hand). I like to use a bit of butter and flour instead of spray it gives a beautiful crust.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a larger mixing bowl, beat the softened butter and granulated sugar until fluffy and pale. This is key for that melt-in-your-mouth texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then add the vanilla. Don’t overmix here just until combined.
Step 5: Combine Everything
Alternate adding your dry mix and milk into the butter mixture. Start and end with flour. This keeps the batter smooth and thick.
Step 6: Fill and Bake
Spoon the batter into the prepared pans, about 3/4 full. Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool completely. (Seriously patience matters here.)
More tasty ideas: The Sweet Alabama Pecan Bread That Made My Family Fall in Love
Step 7: Make the Peach Filling
In a small saucepan, add diced peaches, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until thickened about 5–7 minutes. Let it cool before using. This part smells like heaven.
Step 8: Hollow Out and Fill
Once the cakes are cool, use a paring knife to cut a slit into each cake. Then use a chopstick or piping tip to gently hollow out the center. Spoon or pipe the cooled peach filling into each cavity.
Step 9: Drizzle with Glaze
Mix powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over each Twinkie generously.
Anna’s Tips to Make Them Just Right
- Use butter, not oil. This is a pound cake recipe it deserves the richness of real butter.
- Cool the filling fully. Hot filling will ruin the texture and make the cakes soggy.
- Fill just before serving. Especially if you’re storing these or taking them somewhere assemble last minute.
- Freeze unfilled cakes. They stay fresh up to 3 months. Just thaw, fill, and glaze when ready.
Peach Twinkie Magic for Every Season
This recipe isn’t just for summer! Try these variations:
- In fall, add a pinch of cinnamon or nutmeg to the peach filling.
- For spring, swap peaches with strawberries or raspberries.
- Want it extra decadent? Add a dollop of whipped cream before the glaze!
FAQ
→ Can I Use Canned Peaches?
Yes, just drain them well and reduce the sugar in the filling since canned peaches are already sweetened.
→ What If I Don’t Have A Twinkie Pan?
Small loaf pans work well, or you can use a regular loaf pan and cut into sections after baking.
→ How Do I Prevent The Filling From Making The Cake Soggy?
Make sure the filling is cooled and thickened properly. Don’t fill the cakes too far in advance.
→ Can I Freeze These?
Freeze unfilled cakes for up to 3 months. Add filling and glaze after thawing.
→ What’s The Best Way To Hollow Out The Cakes?
Use a small paring knife to cut a slit, then a chopstick or piping tip to create the cavity.
One Last Thing…
If you make these Peach Cobbler Pound Cake Twinkies, please tag me or send me a photo. I know everyone says that these days, but I genuinely mean it. Seeing your kitchen creations brings me so much joy it feels like we’re baking together, even if we’re miles apart.
You know, these little cakes aren’t just about dessert. They’re about creating something with your own hands that makes people smile. That’s the kind of magic I grew up with. My grandma believed in it, and I carry that same belief into every recipe I share. Food isn’t just about flavor it’s love you can hold, slice, or in this case, fill with peaches and drizzle with glaze.
I still remember the first time I made this recipe. The kitchen was a mess (a beautiful one), there was flour on my cheek, peach juice on the counter, and my youngest was perched on a stool sneaking warm cake scraps. I filled the first Twinkie, handed it over, and watched as the look on their face changed from curious to absolutely amazed. That single moment made all the dishes and the trial-and-error totally worth it.
And that’s what I hope for you, too. Whether you make this on a lazy Sunday afternoon, for a birthday brunch, or just to spoil yourself after a long week I hope you find those little sparks of joy. The kind that come from doing something with care, from scratch, just because it feels good.
These Peach Cobbler Pound Cake Twinkies have already earned a place in my recipe box, and I hope they find a spot in yours too. Bake them once, and I promise you’ll understand why my kids now ask, “Are you making those peachy cakes again?” before I even preheat the oven.
Also, don’t stress about perfection. Some of mine come out a little crooked. Some have a little too much glaze (okay, never too much). But the beauty is in the homemade-ness of it all. The warm edges, the soft center, the way that peach filling tastes like summer afternoons no matter what time of year it is.
More tasty ideas: Cheesecake Cookie Dough Tacos Recipe
If you decide to make a batch and share them with someone you love be it your kids, your partner, your neighbor, or your coworkers just know that you’re passing along something special. A little sweetness, a little nostalgia, and a whole lot of heart.
And if you do snap a picture, send it my way! You can tag me on Instagram, shoot me a message, or just leave a comment. I check them all, and yes I grin ear to ear every single time. It’s my favorite part of this blog: connecting with real people, real kitchens, and real memories in the making.
Until next time, happy baking, sweet friend. You’ve got this and I’m cheering you on, one peachy bite at a time.
Peach Cobbler Pound Cake Twinkies
Equipment
- Twinkie pan or mini loaf pan
- Mixing Bowls
- Electric Mixer
- Saucepan
- Measuring Cups and Spoons
- Paring knife
- Chopstick or piping tip
Ingredients
Cake Batter
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter softened
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
Peach Filling
- 2 cups Fresh peaches peeled and diced
- 0.25 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice fresh
Glaze
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream or milk
- 1 teaspoon Vanilla extract
