Peach Cobbler Pound Cake Twinkies combine the nostalgic charm of a classic snack cake with the warm, comforting flavors of homemade peach cobbler. These irresistible treats feature moist pound cake infused with juicy peaches, sweet cinnamon, and buttery cobbler-inspired goodness, all finished with a luscious creamy filling. Perfect for parties, family gatherings, or an indulgent dessert, they deliver the rich taste of Southern baking in a fun, handheld form. Every bite is packed with tender cake, fruity peach flavor, and a touch of spice, making them a delightful twist on two beloved favorites.
Peach Cobbler Pound Cake Twinkies
Description
These Peach Cobbler Pound Cake Twinkies are a decadent mashup of Southern peach cobbler and buttery pound cake. Filled with a fluffy cream filling and bursting with juicy peaches, cinnamon, and vanilla, they’re the ultimate handheld dessert for any occasion.
Ingredients
For the Pound Cake
- 1 cup (225 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) whole milk
- 1½ cups diced peaches (fresh, canned, or frozen and thawed)
- 1 teaspoon ground cinnamon
For the Cream Filling
- 1 cup (240 ml) heavy whipping cream
- 4 ounces (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
For the Peach Cobbler Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons peach juice or milk
- ½ teaspoon cinnamon
Instructions
1. Prepare the Cake
- Preheat oven to 325°F (165°C). Grease a Twinkie pan or mini loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Fold in the diced peaches gently.
- Fill each cavity about ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely before filling.
2. Make the Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until light and fluffy.
- Transfer to a piping bag fitted with a filling tip.
3. Fill the Cakes
- Insert the piping tip into the bottom of each cake.
- Pipe the cream filling into the center until the cake feels slightly heavier.
4. Make the Glaze
- Whisk powdered sugar, peach juice, and cinnamon until smooth.
- Drizzle over the filled cakes.
- Let the glaze set for 10–15 minutes before serving.
Notes
- Garnish with a sprinkle of cinnamon and crushed vanilla wafers.
- Serve chilled for a classic cream-filled texture.
- Pair with vanilla ice cream for an extra-indulgent dessert.