Does a peach cobbler need to be refrigerated?

If your peach cobbler contains dairy in the filling or topping—like cream cheese or whipped cream—it’s best to refrigerate it once cooled. Otherwise, a traditional cobbler without perishable toppings can be stored at room temperature for up to two days, but refrigeration will help it last longer.

How do you serve pound cake?

Pound cake is incredibly versatile. Serve it plain for a simple treat, dusted with powdered sugar for elegance, or paired with fresh fruit and whipped cream. For Peach Cobbler Pound Cake Twinkies , adding a drizzle of caramel or a scoop of ice cream turns them into a showstopper dessert.

Is peach cobbler a fall or summer dessert?

Peach cobbler shines in summer when peaches are in season, but it can be enjoyed year-round with canned or frozen peaches. In fall, adding spices like cinnamon and nutmeg gives it a warm, cozy flavor perfect for cooler weather.

How to make sure pound cake is done?

Insert a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden brown, and the cake should spring back lightly when touched.

How best to store pound cake?

Keep pound cake in an airtight container at room temperature for three to four days. For filled versions like Twinkies, refrigerate if the filling is perishable. Always let the cake cool completely before storing to avoid condensation and sogginess.

How many people does a pound of cake feed?

A pound of cake typically serves 8–10 people, depending on portion size. Mini Twinkie-style cakes offer smaller servings, so you might get 12–15 portions from the same amount of batter.

Peach Cobbler Pound Cake Twinkies – A Delicious Dessert Twist

Name: Peach Cobbler Pound Cake Twinkies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 Twinkies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 1 1/2 cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup sour cream; 1 cup diced peaches (fresh, canned, or frozen, drained); For filling: 1 cup heavy cream OR 8 oz cream cheese with 1/4 cup powdered sugar; Optional glaze: 1 cup powdered sugar + 2 tbsp milk

Description

A fun mashup of peach cobbler and pound cake baked in Twinkie form, filled with cream for a portable, indulgent treat.

Ingredients

Scale

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temperature

1 1/2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup sour cream

1 cup diced peaches (fresh, canned, or frozen, drained)

For filling: 1 cup heavy cream OR 8 oz cream cheese with 1/4 cup powdered sugar

Optional glaze: 1 cup powdered sugar + 2 tbsp milk

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Instructions

1. Preheat oven to 325°F (163°C). Grease and flour Twinkie molds.

2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then add vanilla extract.

5. Mix in dry ingredients alternately with sour cream until just combined.

6. Fold in diced peaches gently.

7. Fill molds two-thirds full and bake 18–22 minutes until a toothpick comes out clean.

8. Cool completely before filling.

9. Prepare cream or cream cheese filling and pipe into cooled cakes.

10. Optional: Drizzle glaze or sprinkle cinnamon sugar before serving.

Notes

Use fresh peaches in summer for best flavor, or canned peaches packed in juice for year-round baking.

Twinkies can be frozen without filling for up to 2 months. Fill after thawing for freshness.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Twinkie
Calories: 280
Sugar: 24g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg