You may have heard of an Icebox cake like this Banana Icebox Cake where layers of banana-flavored pudding are combined with graham crackers in a dish, and chilled for a few hours to soften the graham crackers. But have you heard of a Twinkie Cake? It’s pretty much the same concept where Twinkie cakes are layered with creamy pudding, along with fresh bananas, crushed pineapple, and pecan for a crunchy topping. You must make this, it’s the most delicious thing ever! My family request this pretty often! Want to try a different no-bake dessert? I’ve got loads! Try my Glorified Rice or Oreo Icebox Cake. This beautiful Peanut Butter Lasagna is always a hit, and this Pineapple Dream Dessert is my personal favorite!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this easy no-bake dessert:
Twinkies: The star of the dish, Twinkies provide a soft, sponge-cake base. They absorb the flavors of the other ingredients, making each bite rich and moist. Bananas: Choose ripe bananas for natural sweetness and a soft texture that complements the creamy layers. Crushed Pineapple: Adds a tropical twist. Drain it well to prevent the cake from becoming too soggy. Vanilla Instant Pudding Mix: This creates a thick, creamy layer that binds the cake together. Vanilla flavor pairs well with the other ingredients. Milk: Used to prepare the pudding. Cold milk helps the pudding set faster and creates a smoother texture. Whipped Topping. Thawed Cool Whip or your favorite store brand variety of whipped topping is what we need here. Chopped Pecans: These add a crunchy contrast to the soft layers. Toast them lightly for an enhanced flavor.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make a No-Bake Twinkie Cake
Recipe Tips
Thoroughly Drain Pineapple: Before adding the pineapple, ensure it’s well-drained. Excess moisture can make the layers soggy, so press the pineapple against a sieve to remove extra juice. Use Cold Whipped Topping: The whipped topping should be thawed but still cold for easy spreading. This helps maintain its fluffy texture and makes layering smoother. Whisk Pudding to Smoothness: When preparing the pudding, whisk until it’s completely smooth. Lumps can affect the texture of your cake, so aim for a creamy consistency. Slice Bananas Thinly: Thin banana slices not only distribute more evenly but also blend better with the other layers, ensuring each bite is flavorful. Layer Neatly: Take the time to carefully layer the ingredients. This not only makes your cake look more appealing but also ensures a consistent flavor in every slice. Chill to Set: Allow the cake to chill in the refrigerator for at least 2 hours before serving. This helps the layers to set properly and the flavors to combine. Choose Ripe Bananas: Go for ripe bananas for their natural sweetness and soft texture, which complement the creamy layers of the cake. Toast the Pecans: For added flavor, lightly toast the pecans before adding them to the cake. This step brings out a richer, nuttier taste and adds a delightful crunch.
How To Toast Pecans
To toast the pecans, preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them! If the cake has been in the fridge for a few hours or overnight, it might firm up a bit. Let it sit at room temperature for a few minutes before serving for easier slicing. Freezing Not Recommended: The texture of the Twinkies and the whipped topping can change significantly, and the bananas may become mushy upon thawing. This No Bake Twinkie Cake is a breeze to make and packed with flavors that everyone will love! It’s a fantastic way to transform a simple snack into a crowd-pleasing dessert. Don’t forget to pin this recipe for your next gathering or sweet craving! © Little Sunny Kitchen
