Description
These Peach Cobbler Pound Cake Twinkies are a delightful fusion of classic pound cake with the comforting flavors of peach cobbler, filled with a fluffy marshmallow cream. Perfect as a sweet treat for any occasion, these mini treats combine soft, moist cake with a creamy filling and warm spices for a nostalgic yet fresh dessert experience.
Ingredients
Scale
Cake Batter
- 1 box pound cake mix (or homemade equivalent)
- 3 large eggs
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup canned or fresh peaches, finely chopped
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp brown sugar
Filling
- 1/2 cup heavy cream
- 1/2 cup marshmallow fluff
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Optional Topping
- Powdered sugar for dusting
- Icing for drizzling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie or mini loaf pan thoroughly to ensure the cakes do not stick.
- Make Cake Batter: In a large bowl, combine the pound cake mix with eggs, softened butter, milk, and vanilla extract. Beat the mixture for about 2 minutes until it becomes smooth and well incorporated.
- Prepare Peach Mixture: In a separate small bowl, toss the finely chopped peaches with cinnamon, nutmeg, and brown sugar to evenly coat the fruit with the spices and sweetness.
- Combine Peach Mixture and Batter: Gently fold the peach mixture into the prepared pound cake batter, ensuring the fruit and spices are evenly distributed.
- Fill the Pan: Spoon the batter into the greased pan cavities, filling each about three-quarters full to allow room for rising during baking.
- Bake the Cakes: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely in the pan.
- Prepare Filling: While the cakes cool, beat together the heavy cream, marshmallow fluff, powdered sugar, and vanilla extract until the mixture becomes fluffy and pipeable.
- Fill the Twinkies: Using a piping bag fitted with a round tip, carefully insert the tip into the bottom of each cooled cake and pipe the marshmallow cream filling inside.
- Optional Finishing Touches: Dust the tops of the filled cakes with powdered sugar or drizzle with icing before serving for an extra touch of sweetness and decoration.
Notes
- Ensure the cakes are completely cooled before filling to prevent melting of the cream filling.
- Use fresh peaches for a fresher flavor, but canned peaches work well if drained properly.
- You can substitute the marshmallow fluff with homemade marshmallow or whipped cream for a different texture.
- These mini Twinkies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan or dairy-free version, substitute butter, milk, heavy cream, and marshmallow fluff with plant-based alternatives.
