Looking for a quick and crowd-pleasing dessert that’s as fun to make as it is to eat? This Twinkie Cake is a nostalgic treat that comes together in minutes—no baking required! With just a few simple ingredients like Twinkies, instant pudding, and Cool Whip, it’s easy enough for the kids to help assemble, making it a perfect weekend or after-school activity.

This dessert is a huge hit in my house. My family absolutely loves it and always goes back for seconds (sometimes thirds!). The creamy layers paired with the soft, sweet Twinkies create a texture that’s irresistible. Lately, we’ve spotted Twinkies with different fillings—like chocolate or banana cream—which would be so fun to experiment with in this recipe for a twist on the classic.

Ingredients For Twinkie Cake

HOSTESS TWINKIE SNACK CAKES
BANANAS
CRUSHED PINEAPPLE
VANILLA INSTANT PUDDING PLUS INGREDIENTS NEEDED TO MAKE IT
COOL WHIP
MARASCHINO CHERRIES AND PECANS

Instructions For Twinkie Cake

Prep the Twinkies – Start by unwrapping your Twinkies and slicing each one in half lengthwise. You’ll want to cut right down the center, following the line of the three cream-filled holes on the bottom. This gives you a nice flat surface and exposes that delicious filling.

Layer the Base – Arrange the Twinkie halves cream-side up in a 9×13-inch baking dish. Line them up in two neat rows to create the base of your cake. It’s okay if they’re snug—this helps hold everything together.

Add the Fruit – Next, layer on your sliced bananas, spreading them evenly over the Twinkies. Then spoon on the crushed pineapple (drained), making sure it’s distributed across the entire surface. These fruity layers add a fresh, tropical twist!

Spread the Pudding – Prepare your instant pudding according to package directions ina large bowl, then pour the mixture over the fruit layer. Use a spatula to spread it out so it covers everything.

Top with Cool Whip – Finish it off with a generous layer of Cool Whip. Smooth it out over the pudding layer to create a fluffy, creamy topping that seals in all the goodness below.

Chill and Garnish – Pop the dish into the refrigerator and let it chill for at least 30 minutes. This helps the layers set and makes it easier to slice. Before serving, sprinkle with chopped pecans for a little crunch, and if you’re feeling fancy, add a maraschino cherry to each piece for a classic touch. This recipe serves 12 and is perfect for potlucks, birthday parties, or just a fun family treat. It’s sweet, creamy, and full of nostalgic charm!

Frequently Asked Questions

Can I make this dessert ahead of time?
Absolutely! Twinkie Cake is a great make-ahead treat. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. In fact, letting it chill longer helps the flavors meld together beautifully.

Do I need to prepare the pudding before layering it?
Yes—make sure to mix the instant pudding according to the package directions before adding it to the cake. This ensures a smooth, creamy layer that sets properly.

Can I use different flavors of Twinkies or pudding?
Definitely! Chocolate-filled Twinkies or banana cream versions add a fun twist. You can also swap vanilla pudding for banana, chocolate, or even cheesecake-flavored pudding, depending on your taste.

What if I don’t like pineapple or bananas?
No problem! You can leave them out or substitute them with other fruits like sliced strawberries, blueberries, or even mandarin oranges. Just make sure to drain any canned fruit well to avoid excess moisture.

Can I freeze Twinkie Cake?
Freezing isn’t recommended, as the texture of the Cool Whip and pudding can change once thawed. It’s best enjoyed fresh or within a couple of days from the fridge.

How long will leftovers last?
Stored in an airtight container in the refrigerator, leftovers will stay fresh for about 2–3 days. The Twinkies may soften a bit, but the flavor is still delicious!

Is this recipe kid-friendly to make?
Yes! This is a perfect recipe for little helpers. Kids can layer the Twinkies, spread the fruit, and dollop on the Cool Whip. Just be sure an adult handles the slicing and pudding prep.

FOR MORE RECIPES LIKE THIS, TRY:

Twinkie Cake

Real Mom Kitchen

This no-bake Twinkie Cake is a fun, retro dessert layered with sliced Twinkies, bananas, crushed pineapple, vanilla pudding, and whipped topping. It comes together in minutes and chills to perfection in the fridge, making it ideal for parties or potlucks. Finished with pecans and cherries, it’s a sweet, creamy treat that’s as easy as it is nostalgic.

3.3 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Chill Time 30

Total Time 45

Course Dessert

Cuisine American

Servings servings

Calories 230 kcal

Equipment

baking pan

hand mixer

Glass Bowls

Ingredients

▢ 13.58 oz box Hostess Twinkies box of 10
▢ 4 bananas large, sliced
▢ 20 oz can crushed pineapple drained
▢ 5.1 oz box vanilla instant pudding prepared according to box directions
▢ 8 oz Cool Whip
▢ Maraschino cherries and pecans for garnish optional

Instructions

Unwrap twinkies and cut each in half lengthwise. You will be cutting down the center of the three hole in the bottom of the twinkies.
Place twinkie halves in two rows in a 9 x 13 baking dish cream side up.
Then layer on top of twinkies sliced bananas followed by pineapple, pudding, and Cool Whip.
Refrigerate for at least 30 minutes. Sprinkle with chopped pecans if desired. Place a cherry on top of each serving if desired. Serves 12.

Nutrition

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Keyword cake, no bake, twinkies

Recipe adapted from Southern Plate.