Peach Cobbler Pound Cake Twinkies

Peach Cobbler Pound Cake Twinkies are the ultimate nostalgic treat turned into a summertime dessert you can hold in one hand. Each bite brings together the soft texture of classic pound cake with a sunny peach cobbler filling and sweet vanilla glaze. Whether you are making these for a picnic or a casual get-together these individual cakes are sure to disappear fast.

When I first tested this recipe for my niece’s birthday the blush-pink peach filling made for such a pretty surprise inside each cake that everyone begged me for the recipe.

Ingredients

• All-purpose flour: provides the classic pound cake structure and keeps the crumb tender look for unbleached flour for the best flavor
• Baking powder: keeps the cakes light and helps them rise evenly
• Salt: brings out the sweetness in both cake and peaches use fine sea salt for an even mix
• Granulated sugar: sweetens both the batter and peach filling pure cane sugar will give you the best taste
• Unsalted butter: adds richness and flavor make sure it is fully softened for easier creaming
• Eggs: create structure and help give the cake golden color buy fresh free-range eggs if possible
• Vanilla extract: rounds out the flavor use real extract not imitation for the best results
• Whole milk: keeps the cake moist and decadent go for full-fat milk to maintain richness
• Fresh peaches: are the star juicy ripe fruit makes all the difference choose peaches with a fragrant aroma and slight give when squeezed
• Cornstarch: thickens the peach cobbler filling ensure it is fresh so it activates well
• Lemon juice: brightens the peach flavor and balances the sweetness use freshly squeezed
• Powdered sugar: makes up the silky glaze sift before mixing for no clumps
• Heavy cream or milk: brings the glaze together heavy cream gives a richer finish but milk works just fine

Instructions

Prep the Pan:

Grease your Twinkie or mini loaf pan with butter or spray paying special attention to the corners to prevent sticking

Mix Dry Ingredients:

Whisk together flour baking powder and salt in a medium bowl until evenly combined and set aside

Cream Butter and Sugar:

In a large bowl beat the butter and granulated sugar together on medium speed for about three to five minutes until light and fluffy This step helps to aerate the batter and create a tender cake

Add Eggs and Vanilla:

Beat in the eggs one at a time making sure the first is fully incorporated before adding the next then mix in the vanilla until no streaks remain

Combine Wet and Dry Ingredients:

Add the dry ingredients in three additions alternating with the milk starting and ending with flour Gently mix after each addition just until everything is combined to avoid toughening the batter

Fill the Pan:

Spoon the batter into your prepared pan filling each mold about three quarters full to allow space for the cake to rise

Bake:

Place the pan in the oven and bake for eighteen to twenty two minutes until the cakes spring back when touched and a toothpick inserted in the center comes out clean Remove from the oven and allow to cool completely before moving to the next step

Cook Peach Filling:

Combine peaches with granulated sugar cornstarch and lemon juice in a saucepan over medium heat Stir often while cooking until peaches break down and the mixture thickens about five to seven minutes Let the filling cool to room temperature

Core and Fill Cakes:

Once the cakes are cooled use a small knife or skewer to make a tunnel from one end of each cake Carefully pipe or spoon the cooled peach filling into the center so each bite has a burst of peach flavor

Make the Glaze:

Whisk together powdered sugar cream or milk and vanilla extract until smooth and pourable For extra smoothness strain the glaze before drizzling

Glaze the Cakes:

Set the filled cakes on a rack and drizzle the glaze over each one covering the tops Lightly tap the rack for even coverage and let the glaze set for at least ten minutes before serving

There is just something special about cooking with summer peaches There is always a bit of nostalgia for me remembering the sticky juice running down my chin during backyard days as a kid The smell of these baking brings that all right back

Storage Tips

Store these cakes in an airtight container at room temperature for up to two days For longer storage refrigerate and bring to room temperature before serving The glaze keeps them from drying out but for the very best texture enjoy the same day If you want to prep ahead freeze unglazed cakes and thaw before glazing and filling

Ingredient Substitutions

No fresh peaches try diced canned peaches well-drained or frozen peaches that have been thawed Substitute almond extract for some of the vanilla if you like a nutty undertone Out of heavy cream for the glaze use milk or even oat milk for a dairy free touch

Serving Suggestions

Serve alone for an after-school treat or add a dollop of whipped cream for a party finish these also pair beautifully with vanilla ice cream For a twist set them out at brunch or wrap up for an outdoor picnic your friends will love the surprise filling

A Touch of History

Pound cake is a classic southern dessert while peach cobbler is a staple for summer gatherings This mashup brings together both traditions My family always celebrated peach season with cobbler so adding that old fashioned filling really brings a sense of home to this handheld cake

Seasonal Adaptations

Try swaps for apple or berry filling when peaches are not in season Mini pans work well for bite size party options A sprinkle of cardamom in the peach filling gives a floral twist

Success Stories

Anytime I have brought these to a gathering everyone comments on the burst of peach flavor My friends kids light up at first bite These Twinkies disappeared so fast at my last potluck that the recipe link was passed all around

Freezer Meal Conversion

Make and cool cakes fully then wrap unglazed cakes well and store in the freezer for up to two months When ready thaw at room temperature fill with peach compote and glaze just before serving You can even freeze the peach filling in a separate bag

Peach Cobbler Pound Cake Twinkies are an easy way to bring a little summer to your fingertips. Enjoy them warm or chilled—every bite is full of sunshine and sweetness.

Recipe FAQs

→ How do you keep the cakes moist?

Creaming the butter and sugar thoroughly and not overbaking are key to locking in moisture for tender results.

→ Can canned peaches be used?

Yes, drained and chopped canned peaches work in place of fresh, though fresh provides the best flavor and texture.

→ What’s the purpose of cornstarch in the filling?

Cornstarch thickens the peach mixture, creating a luscious, spoonable filling that won't run out of the cakes.

→ How is the glaze made smooth?

Whisk powdered sugar gradually with cream or milk until you achieve a thick but pourable consistency without lumps.

→ Do these cakes need to be refrigerated?

If not eaten same day, store in the fridge to keep the peach filling fresh. Let come to room temp before serving.

→ Can this be made ahead?

Yes, bake the cakes and prepare the filling a day in advance. Assemble and glaze just before serving for best texture.