Twinkie Cake Recipe

side view of a slice of twinkie cake on a spatula.

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Chill Time: 2

Total Time: 2 10

Servings: slices

Calories: 363kcal

Author: Becky Hardin

This nostalgic Twinkie cake is a brilliant hybrid of a tropical fruit trifle and a classic icebox cake. By layering cream-filled sponge cakes with mango-infused pudding and stabilized whipped topping, you get a crowd-pleasing, no-bake dessert that’s perfect for any summer gathering.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

10-12 banana twinkies cut lengthwise*
3.4 ounces instant vanilla pudding mix (1 box)**
1¾ cups whole milk ***
15 ounces canned diced mangoes drained (1 can)****
20 ounces canned pineapple rings drained (1 can)*****
16 ounces whipped topping thawed if frozen (1 tub)

Optional Toppings:

Maraschino cherries
Chopped pecans
Toasted coconut flakes

Instructions

In a 9x13-inch baking dish, carefully place each Twinkie slice with the frosting side up.
10-12 banana twinkies
Remove 2 tablespoons of the pudding mix from the package and reserve it to the side in a small bowl or container.
3.4 ounces instant vanilla pudding mix
Using a whisk, beat the rest of the vanilla pudding mix with the milk until thick.
1¾ cups whole milk
Carefully fold in the mango cubes using a spatula.
15 ounces canned diced mangoes
Pour the pudding mix over the twinkies and spread until covered.
Place the pineapple slices evenly over the pudding.
20 ounces canned pineapple rings
Briefly whisk together the thawed whipped topping with the reserved 2 tablespoons of pudding mix to thicken slightly.
16 ounces whipped topping
Gently spread the whipped topping mixture over the pineapple slices until everything is evenly covered and smooth.
Cover loosely and place in the refrigerator for 2 hours, up to overnight.
When you are ready to serve, top with the optional cherries, chopped pecans and toasted coconut. Slice into squares and enjoy immediately!
Maraschino cherries, Chopped pecans, Toasted coconut flakes

Notes

*Original Twinkies can be used instead, but will have a slightly different flavor.

**Swap for banana pudding to intensify the banana flavor.

***Use half-and-half or heavy cream for a thicker pudding.

**** These can be swapped for fresh diced mango, or omitted.

*****Canned crushed pineapple can be used instead.

Tips:

Place the Twinkies close together so the pudding doesn't seep through.
For a thicker pudding layer, use a 5.1-ounce box and prepare according to the package.
After draining, lay the pineapple rings and mango chunks on a double layer of paper towels. Pat the tops dry to really get that moisture out.
For a thinner layer of whipped topping, use an 8-ounce tub and only add 1 tbsp of pudding mix.
Optionally decorate with chopped Twinkies, fresh berries, mint leaves, or grated chocolate.
If drizzling with chocolate syrup or caramel sauce, wait until just before serving to prevent soaking.
Dip your knife in hot water and wipe it dry between every single cut for clean slices.

Variations:

You can also make this cake with drained crushed pineapple mixed into the pudding and slices of banana on top.
Or skip the fruit and make a plain cake!

Make-Ahead: You can prepare the cake up to 24 hours in advance and store loosely covered in the refrigerator until ready to top and serve.

Storage: Store cake in an airtight container in the refrigerator for up to 3 days.

Nutrition