Twinkie Cake

Love Twinkies? You have to try this 1980’s classic: Twinkie Cake! It’s an easy, no-bake dessert that gets rave reviews.

slice of twinkie cake on a plate in front of a whole cake and a box of Twinkies.

Now this is a fun dessert! Similar to Ding Dong Cake, Twinkie Cake is a spin on a popular Hostess confection.

It starts with (what else?): a whole box of Twinkies. Well, almost a whole box. There’s one Twinkie that doesn’t fit in the pan. Lucky you!

It’s cool and creamy, easy to make, and no-bake. I love this one for summer.

Jump to:

Ingredients

twinkies, cool whip, milk, boxes of pudding, and coconut.

Please visit the recipe card below for a full list of ingredients and instructions!

  • You’ll need 9 Twinkies for this recipe. They come in boxes of 10. Do with that what you will.
  • Make sure the box says instant pudding (not cook & serve).
  • Don’t try this with a milk alternative. The pudding won’t set up, sadly. Any type of cow’s milk works great.

How to make Twinkie Cake

This 4-layer cake couldn’t be more simple. Just layer everything, refrigerate, and enjoy!

Here’s a quick photo tutorial of how I made the cake:


Then you’ll just need to refrigerate the cake for a few hours (two at least) for everything to firm up.

Store any leftovers in the refrigerator for up to one week.

Variations on Twinkie Cake

The 1980’s church cookbook where I found this recipe had two variation ideas:

  • Use a different flavor of instant pudding (chocolate, cheesecake, etc.)
  • Instead of coconut, top the cake with chopped nuts (like pecans or walnuts)

In more recent developments, they now make Chocolate Twinkies and Banana Twinkies. Either of those would be fun to change it up!

I love the idea of a chocolate Twinkie cake with chopped pecans on top. Yum!

slice of layered twinkie cake on a white plate.

More classic no-bake desserts you’ll love

📖 Recipe

slice of twinkie cake on a white plate, next to a whole twinkie.

Twinkie Cake

Published by Kate
This no-bake cake is made with a box of Twinkies as the base. It's cool and creamy—the perfect refreshing dessert!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration time 2 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 296 kcal

Ingredients
  

  • 9 Twinkies (one box)
  • 2 (3.4 oz) packages instant vanilla pudding mix
  • 3 cups milk
  • 8 ounces whipped topping (such as Cool Whip, thawed)
  • 1 cup shredded sweetened coconut

Instructions
 

  • Slice Twinkies in half lengthwise.
  • Place the Twinkies, cut side up, in a 13×9-inch pan. You’ll have three rows of six.
  • Place the pudding mixes and milk in a large bowl. Beat until smooth with a whisk. Pour over the Twinkies (do this fairly quickly, as the pudding will start to firm up).
  • Carefully spread whipped topping over the top. Refrigerate for at least 2 hours, or until firm.
  • Sprinkle with chopped coconut.

Notes

Make it ahead: make the cake a day or two before serving. It’s very forgiving! Just keep it in the refrigerator until you’re ready to serve. 
You can make this with any flavor of instant pudding that you like (chocolate, cheesecake, etc.).
Don’t want coconut? Top with chopped nuts instead.
The cake will keep in the refrigerator for up to one week.

Nutrition

Calories: 296kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 280mgPotassium: 156mgFiber: 1gSugar: 33gVitamin A: 113IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
Keyword twinkie cake
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