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No-Bake Twinkie Pudding Cake

We love no-bake desserts! And we especially love this one!

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

Serves 6-8; 15 minutes active, 1 hour inactive

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
  1. 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.
  2. Arrange sliced bananas on top of the Twinkies in an even layer. Spread the crushed pineapple on top.
  3. 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.
  4. Top with Cool Whip, sprinkle with Maraschino cherries and chopped pecans. Cover and chill for about an hour before serving. Enjoy!