No-Bake Twinkie Pudding Cake
We love no-bake desserts! And we especially love this one!
you're making mealtime meaningful.
Around here, we’re all about no-bake desserts. We’re also all about cake, but it can be pretty hard to find a cake that doesn’t require any baking. Well, we’ve fixed that problem. With Twinkies. Take a look:
Those little convenience cakes are sliced in half and form the bottom cream-filled layer of cake. From there, you top it with sliced bananas and crushed pineapple and a generous helping of instant pudding and Cool Whip. It goes in the fridge to chill out for a bit, and when it emerges you have a “cake” that’s creamy and cool and dotted with sweet bites of fruit.
A sprinkling of Maraschino cherries and chopped pecans over the top brings in a nice bit of crunch and a chewy burst of sweet cherry. You still get that cake texture you crave plus that tell-tale creamy Twinkie taste…without ever needing to turn on the oven!
Twinkie Pudding Cake
Yield(s): Serves 6-8
15 minutes active, 1 hour inactive
you're making mealtime meaningful.
Ingredients
- 1 box Twinkies
- 4 bananas, peeled and sliced
- 1 can (20 oz) crushed pineapple, drained well
- 1 box (3 oz) instant vanilla pudding
- 2 cups cold milk
- 1 tub (8 oz) Cool Whip, thawed
- Maraschino cherries, dried on paper towel
- Pecans, chopped, for garnish
Preparation
- Slice Twinkies in half lengthwise, so there is cream on the top and bottom of each half. Place sliced Twinkies in a 9x13-inch baking pan, cream side up.
- Arrange sliced bananas on top of the Twinkies in an even layer. Spread the crushed pineapple on top.
- In a medium bowl, mix together the pudding mix and milk. Set aside and allow to thicken slightly, about 5 minutes. Spread pudding on top of pineapple in an even layer.
- Top with Cool Whip, sprinkle with Maraschino cherries and chopped pecans. Cover and chill for about an hour before serving. Enjoy!