Homemade Peach Cobbler Cake

This nostalgic peach cobbler pound cake Twinkies recipe transforms the classic Southern dessert into adorable hand-held treats perfect for summer gatherings. The sweet peaches and warm spices blend with moist pound cake for a dessert that brings back childhood memories with a homemade twist.

I first made these for my daughter's birthday party during peach season, and they've become our summer tradition ever since. The look on guests' faces when they bite into the cream-filled center is priceless every time.

Ingredients

• Pound cake mix provides the perfect dense yet tender base for our homemade Twinkies
• Fresh peaches bring natural sweetness and juicy texture best when slightly firm to touch
• Cinnamon and nutmeg create that signature cobbler warmth use freshly grated nutmeg if possible
• Whipped cream filling adds a light contrast to the rich cake choose heavy whipping cream with at least 36% fat for stability
• Vanilla extract enhances all flavors look for pure rather than imitation for best results
• Powdered sugar gives that classic Twinkie appearance and subtle sweetness

Step-by-Step Instructions

Prepare Your Oven

Heat your oven according to the pound cake mix box instructions typically 350°F. Spray your Twinkie pan thoroughly with nonstick spray, making sure to coat all crevices to prevent sticking.

Mix The Batter

Combine the pound cake mix, eggs, vegetable oil, water, and vanilla extract in a large bowl. Mix on medium speed for about 2 minutes until completely smooth and no lumps remain. The batter should be thick but pourable.

Add The Peach Cobbler Elements

Gently fold in the diced peaches, cinnamon, and nutmeg with a rubber spatula using gentle strokes until just incorporated. Take care not to overmix or crush the peach pieces as they add wonderful texture to each bite.

Bake To Perfection

Fill each Twinkie cavity approximately two-thirds full to allow room for rising. Bake according to the cake mix box directions, usually 25-30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Create The Cream Filling

While cakes cool completely on a wire rack, prepare your whipped cream filling by whipping heavy cream until stiff peaks form. Transfer to a piping bag fitted with a small round tip.

Fill The Twinkies

Once cooled, use a skewer or knife to create three small holes along the bottom of each cake. Insert your piping tip into each hole and gently squeeze cream until you feel slight resistance. The cake will plump slightly when properly filled.

Final Touches

Just before serving, dust the tops with powdered sugar using a fine mesh sieve for an even, delicate coating that completes the classic Twinkie look.

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The fresh peaches are truly the star of this recipe. I remember picking peaches with my grandmother every summer, and the scent of these baking in the oven brings me right back to her kitchen where we would make cobbler together. That connection makes these Twinkies taste even sweeter.

Make-Ahead Tips

These peach cobbler Twinkies can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. I recommend waiting to fill them with cream until a few hours before serving for best texture and flavor. The powdered sugar should always be added just before serving as it will dissolve into the cake if done too far ahead.

Ingredient Substitutions

No fresh peaches? Canned peaches work wonderfully when drained well and patted dry with paper towels. For a different flavor profile, try substituting the peaches with diced apples tossed with a bit more cinnamon for an apple pie version. The pound cake mix can also be swapped for yellow cake mix if that's what you have on hand, though the texture will be slightly lighter.

Serving Suggestions

These peach cobbler Twinkies shine when served slightly chilled alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. For brunch, pair with coffee or mimosas. I love arranging them on a tiered cake stand scattered with fresh peach slices and mint leaves for a beautiful presentation at summer gatherings.

No Twinkie Pan? No Problem!

If you don't have a specialized Twinkie pan, this batter works beautifully in a regular muffin tin lined with paper liners. You can also use a mini loaf pan to create rectangular treats. The baking time may need slight adjustment, so start checking for doneness a few minutes earlier than the recipe suggests.

Recipe FAQs

→ Can I use canned peaches instead of fresh?

Yes, canned peaches work well as a substitute. Just drain them thoroughly and pat dry with paper towels to remove excess moisture. You might want to reduce any added sugar since canned peaches are typically sweeter than fresh ones.

→ What if I don't have a Twinkie pan?

No problem! You can use a regular muffin tin lined with paper liners. After baking, simply core out the center of each cake and fill with whipped cream. Alternatively, you could bake in a loaf pan and slice to add filling between layers.

→ How should I store these cakes?

Due to the whipped cream filling, these cakes should be stored in the refrigerator and consumed within 2-3 days. Let them come to room temperature for about 15 minutes before serving for the best texture and flavor.

→ Can I make these ahead of time?

You can bake the cakes 1-2 days ahead and store them in an airtight container. Add the whipped cream filling shortly before serving for the freshest result. The unfilled cakes can also be frozen for up to a month.

→ What can I substitute for the whipped cream filling?

Mascarpone cheese, cream cheese frosting, or vanilla pastry cream all make excellent alternatives to the whipped cream. For a lighter option, try Greek yogurt sweetened with a little honey and vanilla.

→ How do I know when the cakes are properly baked?

Insert a toothpick into the center of one of the cakes. It should come out clean or with a few moist crumbs (but no wet batter). The tops should be golden brown and spring back when lightly touched.