There is something truly magical about the Peach Pound Twinkies Recipe that brings a nostalgic charm and fresh, fruity delight all wrapped into one irresistible treat. Imagine golden, tender pound cake stuffed with luscious peach filling and finished with a silky glaze that melts in your mouth. It’s a perfect way to celebrate summer’s bounty, and whether you’re serving it at a family gathering or just treating yourself, this Peach Pound Twinkies Recipe is bound to become a beloved favorite in your dessert rotation.
Ingredients You’ll Need
These ingredients are simple yet absolutely essential to create the perfect balance of flavor, texture, and color in your Peach Pound Twinkies. Each one plays a specific role—from the tender crumb of the pound cake to the bright, juicy peach filling and the smooth, shiny glaze that ties it all together.
- All-purpose flour (1 1/2 cups): Provides the sturdy yet tender structure for the cake.
- Baking powder (1 teaspoon): Helps the cake rise beautifully, keeping it light and fluffy.
- Salt (1/4 teaspoon): Enhances all the flavors without ever being overpowering.
- Granulated sugar (1 cup + 1/4 cup): Adds sweetness to both cake and peach filling for perfect balance.
- Unsalted butter (1/2 cup, softened): Creates richness and moistness in the pound cake.
- Large eggs (2): Bind everything together and contribute to the cake’s tender crumb.
- Vanilla extract (1 teaspoon + 1 teaspoon): Brings a warm, comforting aroma that complements the peaches perfectly.
- Whole milk (1/2 cup): Adds moisture and helps dissolve the dry ingredients into a smooth batter.
- Fresh peaches (2 cups, peeled and diced): The true star ingredient offering juicy sweetness and vibrant color.
- Cornstarch (1 tablespoon): Thickens the peach filling beautifully, creating a perfect consistency.
- Lemon juice (1 tablespoon): Brightens the peach filling with a touch of tanginess.
- Powdered sugar (1 cup): Forms the base of the silky glaze that adds that extra touch of sweetness and shine.
- Heavy cream or milk (2 tablespoons): Makes the glaze smooth and pourable for the perfect finish.
How to Make Peach Pound Twinkies Recipe
Step 1: Make the Peach Filling
Start by combining peeled, diced peaches with a bit of sugar and lemon juice in a saucepan. Letting the mixture sit allows the peaches to release their natural juices and start softening, which is key for developing deep flavor. Next, whisk cornstarch with water to make a slurry before adding it to the peaches. Simmer gently while stirring until the filling thickens to a luscious, jam-like consistency. Make sure it cools completely before using it in the cake—this step brings out that fresh peach sweetness that makes this Peach Pound Twinkies Recipe truly sing.
Step 2: Bake the Pound Cake
Preheat your oven and prepare your baking vessel—either a traditional loaf pan or fun Twinkie-shaped pans. Cream the softened butter and sugar until fluffy; this is where your cake gets its tender crumb and sweetness. Beat in eggs one at a time, then vanilla, for rich flavor and structure. Alternately add your dry ingredients and milk to avoid overmixing, folding in half of the cooled peach filling gently so you keep those lovely pockets of peach goodness in your cake. Bake until a skewer comes out clean, then cool on a wire rack. The aroma at this stage is simply heavenly and guarantees your Peach Pound Twinkies Recipe will be worth every minute of anticipation.
Step 3: Create the Glaze
Whisk together powdered sugar, heavy cream or milk, and vanilla extract until silky smooth and just pourable. This glaze provides a glossy finish and adds a subtle sweetness that perfectly balances the fruity filling and buttery cake. Adjust the thickness with a bit more liquid or sugar as needed—this glaze is your recipe’s crowning jewel and makes those Peach Pound Twinkies shine.
Step 4: Fill the Twinkies
Once your cake has cooled completely, carefully slice it lengthwise into two layers—or if you baked a loaf, create a tunnel inside each slice to hold the filling. Pipe or spoon the cooled peach filling generously into the bottom layer, ensuring every bite bursts with that fresh peach flavor. Then top with the second cake layer, completing the signature look of these delightful treats. This filling step is where the Peach Pound Twinkies Recipe truly comes together, making it far more exciting than your average pound cake.
Step 5: Glaze and Serve
Drizzle the luscious glaze over the assembled Twinkies, letting it cascade down the sides for an irresistible finish. Allow the glaze to set for at least 15 to 20 minutes before serving so it firms up lightly without losing its shine. Feel free to add a few dollops of extra peach filling or sprinkle diced peaches on top for an elegant, fresh touch. Watching the glaze set and the peaches glisten is almost as satisfying as enjoying the first bite of your Peach Pound Twinkies Recipe.
How to Serve Peach Pound Twinkies Recipe
Garnishes
Add a few fresh peach slices or a sprig of mint alongside your Peach Pound Twinkies to brighten the presentation and add a hint of refreshing aroma. A dollop of whipped cream or a light dusting of cinnamon can also elevate the flavors and appeal, making each slice a feast for all senses.
Side Dishes
Pair this dessert with a scoop of vanilla bean ice cream or a small bowl of fresh berries for a contrast in texture and temperature that complements the rich, fruity cake. A cup of strong coffee or a fragrant tea is also a delightful companion to round out your indulgent experience.
Creative Ways to Present
For parties, serve mini Peach Pound Twinkies in cupcake liners or on decorative plates with edible flowers for a charming look. Alternatively, stack slices with layers of whipped cream and peach slices to create an elegant trifle that showcases the dessert’s versatility and flavorful layers.
Make Ahead and Storage
Storing Leftovers
Store leftover Peach Pound Twinkies covered in an airtight container at room temperature for up to two days to keep the cake moist and the filling fresh. Keeping it in the fridge is fine but may slightly firm up the cake, so allow it to come to room temperature before eating for the best texture.
Freezing
You can freeze the unfrosted pound cake portion or the assembled Twinkies wrapped tightly in plastic wrap and stored in a freezer-safe container for up to three months. Make sure to thaw overnight in the fridge and then bring to room temperature before glazing or serving for optimal freshness.
Reheating
If you want to enjoy these little gems warm, lightly reheat slices in a microwave for 10 to 15 seconds or in a low oven at 300°F (150°C) for about 5 minutes. Avoid reheating the glaze; instead, add a fresh drizzle after warming to maintain that delightful shine and texture.
FAQs
Can I use canned peaches instead of fresh ones?
While fresh peaches offer the best flavor and texture for the Peach Pound Twinkies Recipe, you can use canned peaches if needed. Just be sure to drain them well and reduce the added sugar in the filling to avoid excess sweetness.
What if I don’t have a Twinkie pan?
No worries! This recipe works beautifully with a standard loaf pan or even muffin tins. Baking times will vary slightly, so keep an eye on your bake and test with a skewer for doneness.
How do I make sure the filling doesn’t make the cake soggy?
Be sure to cool the peach filling completely before folding it into the batter or injecting it into the cake. This prevents excess moisture from soaking into the cake and keeps each bite perfect.
Is it possible to make this recipe vegan?
With some modifications, yes! Substitute eggs with flax eggs or commercial egg replacers, use a plant-based butter, and swap milk and cream with almond or oat milk. Keep in mind the texture and flavor may vary slightly.
Can I prepare the glaze ahead of time?
Absolutely! The glaze can be made a day ahead and stored in the fridge. Give it a good whisk before using to restore its smooth, pourable texture for the best finish on your Peach Pound Twinkies.
Final Thoughts
Making this Peach Pound Twinkies Recipe is like inviting sunshine into your kitchen with every bite. The combination of tender cake, juicy peaches, and sweet glaze makes it endlessly irresistible and comforting. I truly encourage you to try this recipe soon—trust me, it will bring a big smile and become one of those desserts you reach for time and again.
Print
Peach Pound Twinkies Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and fruit-filled Peach Pound Twinkies combine the classic buttery pound cake with fresh peach filling and a sweet glaze. Perfect for a summer dessert, these homemade treats feature a tender cake base infused with juicy peaches, then filled and topped with luscious peach filling and a smooth vanilla glaze for an irresistible indulgence.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup cooled peach filling (half of the batch prepared below)
Peach Filling
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water (for cornstarch slurry)
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Make the peach filling: In a saucepan, combine diced peaches, 1/4 cup sugar, and lemon juice. Let sit for 10 minutes to release juices. Whisk cornstarch with 2 tablespoons water to create a slurry. Add the slurry to the peach mixture and simmer over medium heat, stirring continuously for 2-3 minutes until the filling thickens. Remove from heat and let cool completely.
- Bake the pound cake: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or Twinkie pan. In a mixing bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing gently to avoid overmixing. Carefully fold in half of the cooled peach filling. Pour the batter into the prepared pan(s) and bake for 50-60 minutes for a loaf pan or 20-25 minutes if using a Twinkie pan. Test doneness with a skewer. Let cake cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Create the glaze: In a bowl, combine powdered sugar, heavy cream or milk, and vanilla extract. Whisk until smooth and pourable, adjusting the consistency by adding more liquid or powdered sugar if needed.
- Fill the Twinkies: Once the cake has fully cooled, cut the cake lengthwise into two even layers or slice the loaf cake into individual portions and create a slit along the bottom of each piece. Pipe or spoon the remaining cooled peach filling inside the bottom layer or inside each sliced Twinkie portion. Place the top cake layer or cover the slit to enclose the filling.
- Glaze and serve: Generously drizzle the vanilla glaze over the assembled Peach Pound Twinkies. Allow the glaze to set for at least 15-20 minutes before serving. For extra flair, add dollops of peach filling or diced fresh peaches on top before the glaze fully sets.
Notes
- Ensure the peach filling is completely cooled before folding into the batter to prevent curdling.
- You can substitute fresh peaches with frozen peaches, thawed and drained.
- Adjust sugar in the glaze to your preferred sweetness and thickness.
- Use a Twinkie pan for authentic-shaped treats or a loaf pan for a classic pound cake style.
- Store leftover Twinkies covered in the refrigerator and consume within 3 days.
