Peach Cobbler Pound Cake Twinkies

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A delightful blend of peach cobbler and pound cake in a fun Twinkie shape.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Keyword: Easy, Fun

Servings: servings

Calories: 250kcal

Preheat your oven to 350°F (175°C). Grease a Twinkie pan, mini loaf pan, or lined muffin tin to prevent sticking.
Combine diced peaches, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook for 4–5 minutes, stirring frequently, until the peaches break down and the mixture thickens. Remove from heat and let cool.
In a mixing bowl, cream together 1 cup granulated sugar and softened butter until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined. Do not overmix.
Spoon half the batter into prepared pans, filling each about 1/3 full. Add a spoonful of cooled peach filling, then cover with remaining batter, filling about 2/3 full.
Bake for 18–22 minutes, or until golden and a toothpick inserted in the cake (not the filling) comes out clean. Cool in pan for 5 minutes before removing to a rack.
Whisk powdered sugar, heavy cream (or milk), and vanilla extract together until smooth. Drizzle the glaze over cooled cakes.
Serve once glaze is set, or store as directed below.

Use ripe, juicy peaches for the best flavor. If you’re in a pinch, canned peaches (well-drained) will work, but fresh is best.