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homemade twinkie cake recipe
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Twinkie Cake

This no bake cake is made with pineapples, whipped cream, bananas, and Twinkies! It's the perfect summer dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 pieces
Calories 209kcal

Ingredients

  • 8 Twinkie snack cakes unwrapped
  • 4 banana(s) sliced
  • 20 ounces crushed pineapple drained (1 can)
  • 3 ounces instant vanilla pudding mix 1 box
  • 2 cups milk
  • 8 oz frozen whipped topping 1 tub, thawed
  • 1/4 cup peanuts coarsely chopped
  • 15 maraschino cherries drained

Instructions

  • Cut the Twinkies in half through the length of the snack cakes. Place them into the bottom of a 9x13 inch baking dish in a flat layer.
    Lining the bottom of a dish with Twinkies cut in half
  • Slice the bananas into thinner slices. Place over the top of the Twinkie layer.
    Layering the Twinkies with sliced bananas
  • Drain the juice from the pineapple and pour over the top of the bananas. Spread out.
    Layering the sliced bananas with diced pineapple
  • Meanwhile, mix the vanilla pudding mix and milk until well blended and thickened, about 4 minutes.
    Vanilla pudding about to be refrigerated
  • Spread the pudding over the top of the pineapple layer.
    Vanilla pudding poured over the pineapple
  • Cover the top with a layer of whipped topping. Spread out with a spoon.
    Whipped cream spread over the pudding
  • Top the dessert with chopped nuts and cherries. Then refrigerate until completely chilled. Serve cold.
    Twinkie cake topped with cherries and peanuts

Nutrition

Serving: 1piece | Calories: 209kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 286mg | Fiber: 2g | Sugar: 23g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 0.4mg