I still remember the first time I made these Peach Cobbler Pound Cake Twinkies. It was one of those sweltering July evenings where the only breeze came from a slightly open window and the scent of ripe peaches filled the house. My son had just kicked off his sneakers by the front door, and my husband, ever the sweet tooth, peeked into the kitchen asking, “What’s that heavenly smell?”
What started as a simple craving turned into a warm family memory. I wanted to capture the heart of two childhood favorites—Southern peach cobbler and those spongy Twinkie cakes we used to sneak from the pantry. But instead of serving up nostalgia from a box, I gave it my own twist. I created a buttery pound cake shell, tucked in thick peach filling, and drizzled it all in vanilla glaze.
And let me tell you, the moment my family took the first bite, the room went quiet in the best way. That kind of quiet where mouths are full, eyes are closed, and hearts are full too.
Ingredients You’ll Need
Here’s what I use in my kitchen to make these sweet little treasures. And as always, I’m slipping in a few of my own notes, because sometimes it’s the little touches that matter most.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened (Don’t skip the butter—this is where flavor lives!)
2 large eggs (Room temperature works best for that silky batter)
1 teaspoon vanilla extract (I always use pure vanilla—trust me, you’ll taste the difference)
1/2 cup whole milk
For the peach cobbler filling:
2 cups fresh peaches, peeled and diced (You can use canned if peaches are out of season—just drain them well)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice (A splash of brightness that lifts the whole filling)
For the glaze:
1 cup powdered sugar
2 tablespoons heavy cream or milk (I love using cream for extra richness)
1 teaspoon vanilla extract
How to Make Them with Love
Step into your kitchen, turn on some music, and let’s bake these beauties together.
Preheat your oven to 350°F. Grease your Twinkie pan (or mini loaf pans if you don’t have one I’ve done both and they work like a charm).
In a bowl, whisk together the flour, baking powder, and salt. Set that aside.
Cream the butter and sugar together until it’s light and fluffy. It should look almost like frosting. Then beat in your eggs, one at a time. Add that beautiful splash of vanilla and keep mixing.
Now, alternate adding your dry ingredients and the milk to your butter mixture. Start and end with the dry mix. Mix until just combined—don’t overdo it or your cakes might come out dense.
Fill each cavity of your Twinkie pan about 3/4 of the way full. Bake for 18 to 22 minutes, or until the tops are golden and a toothpick comes out clean.
Let them cool completely. This part is hard, I know, but it’s worth the wait.
While the cakes are cooling, prepare that irresistible peach filling. In a saucepan, stir together the diced peaches, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens—about 5 to 7 minutes. Then set it aside to cool.
Once your cakes and filling are cooled, use a paring knife to cut a slit in the bottom of each cake and gently hollow out a little space. I use a chopstick or piping tip to scoop it out without breaking the shell.
Spoon or pipe the peach mixture into each cake. Don’t overfill you want just enough to surprise with each bite.
Now mix together your glaze. Drizzle it lovingly over the cakes and let it set for a few minutes before serving.
My Favorite Twists
Sometimes I add a tiny pinch of cinnamon to the peach filling when I’m feeling nostalgic—it reminds me of the cobbler my grandma used to make in a cast-iron skillet. Other times, I’ll sneak in a spoonful of Greek yogurt into the batter to make it even moister. That’s the joy of cooking—you can always make it yours.
If You Make These, Send Me a Slice (Even Just a Photo!)
There’s something special about seeing your creations come to life in other people’s kitchens. If you bake these Peach Cobbler Pound Cake Twinkies, I would truly love to see them. Tag me, message me, send a little kitchen love my way—I’ll be cheering you on with flour-dusted fingers and a full heart.
FAQ
Can I use canned peaches?
Yes, just drain them well and reduce the sugar slightly in the filling since canned peaches are already sweetened.
What if I don’t have a Twinkie pan?
No problem! Mini loaf pans work perfectly, or bake in a regular loaf pan and cut into sections.
How do I prevent the filling from making the cake soggy?
Make sure the filling is cooled and thickened properly. Also, don’t fill the cakes too far in advance—freshly filled is best!
Can I freeze these?
You can freeze the unfilled cakes for up to 3 months. Just thaw, fill, and glaze when ready to serve.
What’s the best way to hollow out the cakes?
Use a small paring knife to cut a slit in the bottom, then gently hollow it out with a chopstick or piping tip.
Conclusion
Every time I make these Peach Cobbler Pound Cake Twinkies, I’m reminded how powerful food can be. It’s not just about flavor it’s about bringing people together, making memories, and sharing love in every bite. Whether you’re baking for a Sunday treat or surprising someone special, these little cakes never fail to spark smiles. So go ahead, fill your kitchen with sweet peachy aromas and that golden cake glow. And if you make them your own, I’d truly love to see. From my heart to yours, happy baking and sweet moments always.
More tasty ideas: The Chocolate Cherry Pie That Brought My Family Together
Peach Cobbler Pound Cake Twinkies
Equipment
- Twinkie Pan or Mini Loaf Pan
- Mixing Bowls
- Electric mixer
- Saucepan
- Paring Knife
Ingredients
Cake
- 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
Glaze
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream or milk
- 1 teaspoon Vanilla extract