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Layered Twinkie Cake with creamy vanilla filling and whipped topping on a plate

Twinkie Cake

A nostalgic, creamy dessert that layers Twinkies with vanilla pudding and whipped topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 to 12 pieces Twinkies Enough to cover the bottom of a 9x13 dish
  • 1 package instant vanilla pudding mix (the large box) Follow the amount of cold milk listed on the pudding box
  • 1 tub whipped topping (like Cool Whip), thawed
  • 4 to 8 oz cream cheese Optional for a tangier, thicker layer
  • to taste sliced strawberries or bananas Optional for a fruity layer
  • to taste chocolate syrup, caramel drizzle, or sprinkles Optional for topping
Equipment
  • 1 piece 9x13 baking dish
  • 1 piece mixing bowl
  • 1 piece whisk
  • 1 piece spatula
  • 1 piece knife For slicing Twinkies

Method
 

Preparation
  1. Slice the Twinkies lengthwise and lay them cut side up in the bottom of your 9x13 dish.
  2. Whisk the instant pudding mix with cold milk until it thickens and give it a minute to set up.
  3. Optional: Stir or beat cream cheese until smooth and mix it into the pudding for a thicker layer.
  4. Pour the pudding over the Twinkies and spread it gently.
  5. Spread the whipped topping over the pudding layer.
  6. Refrigerate for at least 4 hours, but overnight is even better.
  7. Before serving, add optional toppings like sprinkles, chocolate syrup, or fruit.

Notes

Let the cake chill long enough for clean slices. Avoid overmixing the pudding and use a sharp knife for cutting.