Quick Description

Peach Cobbler Pound Cake Twinkies are the ultimate hybrid dessert — combining the buttery richness of pound cake, the creamy sweetness of Twinkie-style filling, and the fruity juiciness of peach cobbler. Each bite brings together soft, golden cake, a silky cream filling, and tender peach chunks, topped with a dusting of powdered sugar. Perfect for summer gatherings, holiday trays, or whenever you want a dessert that turns heads and wins hearts.

Servings & Timing

  • Servings: 12 individual Twinkie-style cakes
  • Prep Time: 30 minutes
  • Bake Time: 45–50 minutes
  • Cooling & Assembly Time: 30 minutes
  • Total Time: ~1 hour 50 minutes

Ingredients

For the Pound Cake

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup whole milk
  • 1 tsp pure vanilla extract

For the Peach Cobbler Layer

  • 2 cups canned peach slices (drained & patted dry)
  • ¼ cup light brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch (optional, to thicken juice)

For the Cream Filling

  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract

For Assembly

  • Powdered sugar, for dusting
  • Extra peach slices, for garnish (optional)

Step-by-Step Instructions

Step 1: Make the Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a rectangular baking pan or Twinkie mold.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding the dry mixture and milk to the butter mixture, starting and ending with the flour.
  6. Stir in vanilla extract.
  7. Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
  8. Cool completely before slicing into Twinkie-sized rectangles if using a regular pan.

Step 2: Prepare the Peach Cobbler Layer

  1. In a medium bowl, combine drained peach slices, brown sugar, melted butter, cinnamon, and cornstarch (if using).
  2. Spread the peach mixture on a baking sheet lined with parchment paper.
  3. Roast in the oven at 350°F (175°C) for 12–15 minutes, until the peaches are tender and slightly caramelized.
  4. Cool completely.

Step 3: Make the Cream Filling

  1. Beat the heavy whipping cream in a chilled mixing bowl until soft peaks form.
  2. In a separate bowl, beat cream cheese until smooth.
  3. Add powdered sugar and vanilla to cream cheese, mixing until creamy.
  4. Gently fold whipped cream into the cream cheese mixture until fully combined and fluffy.

Step 4: Assemble the Twinkies

  1. Slice each cooled pound cake rectangle in half horizontally.
  2. Spread or pipe a generous layer of cream filling onto the bottom half.
  3. Place roasted peach slices over the cream.
  4. Top with the other half of cake.
  5. Lightly dust with powdered sugar.

Step 5: Serve

Arrange on a platter and serve immediately, or refrigerate for up to 24 hours in an airtight container.

Tips for Success

  • Make sure peaches are well-drained to avoid soggy cake.
  • If using fresh peaches, peel and slice them before roasting.
  • For a bakery-style look, pipe cream filling with a star tip.

Variations

  • Berry Cobbler Version: Swap peaches for strawberries or blueberries.
  • Caramel Peach Version: Drizzle caramel sauce over the filling before topping.
  • Nutty Twist: Add crushed pecans to the cream layer.

If you want, I can now expand this into the full 3000+ word Lanthy blog-style recipe with:

  • Storytelling intro
  • Peach cobbler history
  • Pound cake baking science
  • Variations & swaps
  • Step-by-step photo suggestions
  • Storage/freezing guide

Do you want me to go ahead and build that full extended version for maximum detail?

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