Hey there, dessert innovator! Get ready to take your sweet tooth on a wild ride with these Peach Cobbler Pound Cake Twinkies—a fun, handheld twist on the classic peach cobbler pound cake. Imagine the rich, buttery goodness of a pound cake, infused with juicy peaches and warm spices, stuffed into a Twinkie-like shape and topped with a cinnamon-sugar crumble and a drizzle of vanilla glaze. Perfect for picnics, parties, or a nostalgic treat with a Southern flair, these babies are easy to make and impossible to resist. Trust me, this is the ultimate fusion of comfort and whimsy!

Why You’ll Love Peach Cobbler Pound Cake Twinkies

These Twinkies combine the dense, moist texture of pound cake with the fruity, spiced vibes of peach cobbler, all in a portable, snackable form. Here’s why they’re a game-changer:

Versatile: Ideal for summer barbecues, lunchbox treats, or quirky dessert tables.
Budget-Friendly: Uses pantry staples like flour, sugar, and canned peaches for year-round enjoyment.
Quick and Fun: Ready in under an hour, with a playful shape that kids and adults adore.
Customizable: Swap peaches for other fruits or tweak the glaze for your vibe.
Crowd-Pleasing: The nostalgic Twinkie shape plus peach cobbler flavors makes everyone smile.

Ingredients in Peach Cobbler Pound Cake Twinkies

This recipe uses simple ingredients to create a decadent, peachy treat. Here’s what you’ll need:

For the Pound Cake Batter

All-Purpose Flour: 1 ½ cups, for a tender, dense structure.
Granulated Sugar: ¾ cup, to sweeten the cake.
Unsalted Butter: ½ cup (1 stick), softened, for rich flavor.
Eggs: 2 large, for binding and moisture.
Sour Cream: ¼ cup, for a moist, tangy crumb.
Vanilla Extract: 1 tsp, for warmth.
Baking Powder: ½ tsp, for a slight lift.
Salt: ¼ tsp, to enhance flavors.
Canned Peaches: ¾ cup, drained and finely chopped, for juicy peach flavor.

For the Crumble Topping

All-Purpose Flour: ¼ cup, for a crunchy texture.
Brown Sugar: 2 tbsp, for caramelized sweetness.
Unsalted Butter: 2 tbsp, cold and cubed, for crispiness.
Cinnamon: ¼ tsp, for warm spice.

For the Vanilla Glaze

Powdered Sugar: ½ cup, for a smooth glaze.
Milk: 1-2 tsp, to adjust consistency.
Vanilla Extract: ¼ tsp, for flavor.

Equipment

Twinkie Pan: A silicone or metal Twinkie mold (standard size, about 12 cavities).
Piping Bag: For filling the molds and glazing.

Instructions

Let’s whip up these delightful Twinkies step-by-step:

Preheat Your Oven

Set your oven to 350°F (175°C). Lightly grease a Twinkie pan with nonstick spray or butter.

Make the Crumble Topping

In a small bowl, mix ¼ cup flour, 2 tbsp brown sugar, and ¼ tsp cinnamon. Cut in 2 tbsp cold, cubed butter with a fork or your fingers until the mixture forms coarse crumbs. Set aside in the fridge to keep cold.

Prepare the Pound Cake Batter

In a large bowl, beat ½ cup softened butter and ¾ cup granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add 2 eggs, one at a time, beating well after each. Mix in ¼ cup sour cream and 1 tsp vanilla extract. In a separate bowl, whisk 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in ¾ cup finely chopped canned peaches.

Fill the Twinkie Molds

Spoon or pipe the batter into the Twinkie molds, filling each cavity about two-thirds full (leave room for rising). Sprinkle a small amount of the crumble topping over each filled mold, pressing lightly to adhere.

Bake the Twinkies

Bake for 15-18 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Vanilla Glaze

In a small bowl, whisk ½ cup powdered sugar, ¼ tsp vanilla extract, and 1-2 tsp milk until smooth and drizzle-able. Adjust with more milk for a thinner glaze or more sugar for a thicker one. Transfer to a piping bag or a zip-top bag with a small corner snipped off.

Assemble and Serve

Once cooled, drizzle the glaze over the top of each Twinkie, letting it drip down the sides. Sprinkle with any remaining crumble topping for extra crunch. Serve immediately or store for later enjoyment.

Nutrition Facts

Servings: 12 Twinkies
Calories per serving: 220
Total Fat: 10g
Cholesterol: 50mg
Sodium: 100mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g

Preparation Time

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

How to Serve Peach Cobbler Pound Cake Twinkies

These Twinkies are a treat on their own, but here’s how to make them shine:

As a Dessert: Serve on a platter with a dusting of powdered sugar for parties.
With Ice Cream: Pair with a scoop of vanilla ice cream for a cobbler-inspired dessert.
Coffee Break: Enjoy with a cup of coffee or iced tea for a sweet afternoon snack.
Kids’ Treat: Pack in lunchboxes for a fun, homemade twist on store-bought Twinkies.
Gift Idea: Wrap individually in cellophane for a cute, edible gift.
Presentation tip: Arrange on a colorful tray, drizzle with extra glaze, and garnish with a peach slice or cinnamon stick for a Southern-chic vibe!

Additional Tips

Here’s how to nail this recipe every time:

Prep Ahead: Make the batter and crumble topping a day ahead; store separately in the fridge. Bake fresh when ready.
Peach Swap: Use fresh or frozen peaches (thawed and drained) instead of canned for a seasonal twist.
Dietary Adjustments: Use gluten-free flour for a GF version or vegan butter and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option.
Storage Tips: Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Freeze unglazed Twinkies for up to 2 months; thaw and glaze before serving.
No Twinkie Pan? Use a muffin tin and adjust baking time to 18-22 minutes for mini cakes.
Glaze Variations: Add a splash of peach juice or bourbon to the glaze for extra flavor.
Crumble Crunch: Keep butter cold and don’t overmix the topping to maintain a crisp texture.

FAQ Section

Q1: Can I use fresh peaches instead of canned?
A1: Yes! Peel and finely chop fresh peaches, or use thawed frozen peaches, but drain excess liquid to avoid a soggy batter.

Q2: Can I make these ahead of time?
A2: Absolutely! Bake up to 2 days ahead and store in an airtight container. Glaze just before serving for the best look.

Q3: How do I store leftovers?
A3: Keep in an airtight container at room temp for 2 days, in the fridge for 5 days, or freeze unglazed for 2 months.

Q4: Can I freeze these Twinkies?
A4: Yes! Freeze unglazed Twinkies in a freezer-safe bag for up to 2 months. Thaw at room temp and glaze before serving.

Q5: Why is my batter too wet?
A5: Excess peach liquid or overmixing could be the cause. Drain peaches well and mix batter until just combined.

Q6: Can I double the recipe?
A6: Yes! Double all ingredients and bake in batches if you have one Twinkie pan. Baking time remains the same.

Q7: Can I use a different fruit?
A7: Sure! Try blueberries, strawberries, or apples with the same measurements for a fun twist.

Q8: Why did my Twinkies stick to the pan?
A8: Ensure the pan is well-greased, and let the Twinkies cool slightly before removing to prevent sticking.

Q9: Can I skip the glaze?
A9: Totally! The crumble topping adds enough sweetness, or dust with powdered sugar for a simpler finish.

Q10: Can I make these vegan?
A10: Swap butter for vegan butter, eggs for flax eggs, and sour cream for coconut yogurt. Use plant-based milk in the glaze.

Conclusion

Peach Cobbler Pound Cake Twinkies are the ultimate mashup of Southern comfort and playful nostalgia, packing all the buttery, peachy goodness of a cobbler pound cake into a fun, handheld treat. With their moist pound cake base, juicy peach chunks, crunchy crumble, and sweet glaze, they’re perfect for any occasion, from summer picnics to cozy dessert nights. Easy to make, endlessly customizable, and bursting with flavor, these Twinkies are sure to become a new favorite. So grab your Twinkie pan, channel your inner baker, and get ready to savor every peachy, crumbly bite—you’re in for a real treat!