Last summer, during a long weekend getaway with my family, we stayed in a little rental house that had the sweetest, tiniest kitchen. The kind where you can’t open the fridge and the oven at the same time without bumping your hip. I didn’t mind, it made me feel like we were on an adventure.

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One evening after a long day of hiking and swimming, I wanted to whip up something special without spending hours fussing over it. I spotted a basket of peaches we’d picked up from a roadside stand, golden and fragrant, practically begging to be turned into dessert.

I didn’t have much to work with, but I remembered I’d packed a Twinkie pan on a whim (yes, I’m that mom who packs bakeware for vacation). That’s when the idea struck—what if I blended the cozy flavors of peach cobbler with the rich comfort of pound cake, all tucked into little handheld Twinkie cakes? My kids were instantly on board, hovering in the kitchen while I mixed and baked.

The results? Let’s just say there wasn’t a crumb left the next morning. Those mini cakes were warm, fruity, and sweet, with a glaze that tied everything together. My husband even asked if we could “accidentally” buy too many peaches more often.

Short Description

These Peach Cobbler Pound Cake Twinkies combine the buttery richness of pound cake, a sweet peach filling, and a drizzle of vanilla glaze. Perfect for parties, picnics, or an easy family dessert.

Key Ingredients

For the Pound Cake Batter

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

For the Peach Filling

2 cups fresh peaches, peeled and diced
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Glaze

1 cup powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract

Tools Needed

Twinkie pan or mini loaf pan
Mixing bowls (one medium, one large)
Hand or stand mixer
Saucepan
Whisk
Cooling rack
Piping bag or small spoon

Cooking Instructions

Step 1: Prepare the Pan and Batter
Preheat oven to 350°F. Grease a Twinkie or mini loaf pan thoroughly. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter with sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding the dry mixture and milk, stirring until just combined. Fill each mold about ¾ full.

Step 2: Bake the Cakes
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Peach Filling
In a small saucepan over medium heat, combine diced peaches, sugar, cornstarch, and lemon juice. Stir frequently until the peaches soften and the mixture thickens. Remove from heat and let cool to room temperature.

Step 4: Fill the Cakes
Using a paring knife or skewer, carefully hollow out the center of each cooled cake. Spoon or pipe the peach filling into each cavity.

Step 5: Glaze and Finish
Whisk together powdered sugar, cream or milk, and vanilla until smooth and pourable. Drizzle glaze over the filled cakes and let set for several minutes before serving.

Why You’ll Love This Recipe

Sweet and Fruity: Juicy peaches add a fresh, bright flavor that pairs beautifully with rich pound cake.

Handheld Dessert: Portable, fun, and perfect for sharing.

Family-Friendly: Kids love the surprise filling inside.

Crowd Pleaser: A creative twist that stands out at potlucks and gatherings.

Seasonal Treat: Perfect use for ripe summer peaches, but frozen works too.

Mistakes to Avoid & Solutions

Overfilling the pan: If you fill molds to the top, the cakes will overflow. Keep it at ¾ full.

Dry cake texture: Overmixing the batter can make cakes dense. Mix only until ingredients come together.

Runny peach filling: If the filling looks thin, cook a few extra minutes until it thickens. Add another ½ teaspoon of cornstarch if needed.

Tough cake edges: Grease the pan thoroughly to prevent sticking and tearing when removing cakes.

Glaze too thick or thin: If too thick, add a teaspoon of milk. If too thin, add more powdered sugar until it coats nicely.

Serving and Pairing Suggestions

Serve as a fun plated dessert with extra peach slices on the side.

Perfect with hot coffee or iced tea on a summer afternoon.

Try them on a dessert tray alongside brownies and cookies for variety.

Serve family-style at brunch, letting everyone grab their own.

For a special treat, pair with a scoop of vanilla ice cream.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days.

Refrigerate up to 5 days if filled ahead of time.

For longer storage, freeze cakes (without glaze) for up to 2 months. Thaw overnight in the fridge, then glaze before serving.

To refresh, warm in the microwave for 10–15 seconds to soften slightly before eating.

FAQs

1. Can I use canned peaches instead of fresh?
Yes, just drain them well and cut into small pieces. Reduce sugar in the filling by half since canned peaches are sweeter.

2. Do I need a Twinkie pan?
Not at all, mini loaf pans or even a muffin tin will work, though shapes will vary.

3. Can these be made ahead of time?
Yes! Bake and cool the cakes a day ahead, then fill and glaze the next day for freshest results.

4. Can I make them dairy-free?
Swap butter with dairy-free margarine, and use almond milk in both the batter and glaze.

5. My glaze won’t set—what went wrong?
It might be too thin. Add more powdered sugar a tablespoon at a time until it thickens enough to drizzle and hold its shape.

Tips & Tricks

Use room-temperature butter and eggs for smoother batter.

For extra peach flavor, stir a tablespoon of peach preserves into the filling.

Chill the cakes before filling to prevent them from breaking apart.

Use a piping bag with a narrow tip for neat, even filling.

If peaches are underripe, add a teaspoon of honey to the filling to balance flavor.

Recipe Variations

Berry Cobbler Version: Swap peaches for blueberries or raspberries and follow the same steps for filling.

Chocolate Drizzle: Add a layer of melted chocolate under the glaze for a richer dessert.

Spiced Peach Cakes: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the peach filling for a cozy fall flavor.

Coconut Peach Twinkies: Fold ½ cup shredded coconut into the batter and use coconut milk for the glaze.

Mini Trifles: Cut cakes in half, layer with peach filling and whipped cream in small jars for a no-mess dessert.

Final Thoughts

Baking these Peach Cobbler Pound Cake Twinkies always feels like bottling up a little bit of sunshine. These cakes combine comfort with creativity, turning a simple pound cake into something memorable with just a few added steps. Watching my kids sneak the peach filling straight from the spoon is a reward all on its own.

I’ve shared these at potlucks, office gatherings, and even as a surprise treat when friends stop by, and they never fail to spark smiles. The best part is, they’re practical—easy to prep, easy to serve, and they keep well for a few days. In my book, that makes them a winning recipe worth repeating. I hope you’ll give them a try, make them your own, and enjoy a little peachy sweetness no matter where you are.

Peach Cobbler Pound Cake Twinkies