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Twinkie Cake

This Twinkie cake is an easy, no bake dessert that's a hit for summer parties and potlucks. The cake needs to chill overnight so it's a great make-ahead dessert option!

Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 8 hours
Total Time 20 minutes
Servings 15
Author Kelsie

Ingredients

  • 14 Twinkies
  • 3- ounce box strawberry jello
  • 2 cups boiling water
  • 6- ounce box instant vanilla pudding mix
  • 2 cups cold whole milk
  • 21- ounce can strawberry pie filling
  • 16 ounces whipped topping thawed

Instructions

  1. Arrange the (unwrapped!) Twinkies in the bottom of a 13- by 9-inch baking dish. You’ll have to squeeze them a little to fit.
  2. Stir the jello and boiling water together in a mixing bowl until the jello dissolves. Spoon evenly over the Twinkies.
  3. Whisk together the pudding mix and whole milk until the pudding sets (see directions on box for how long to whisk). Spread the pudding over the Twink.
  4. Pour the pie filling on top of everything and gently spread to cover the whole dish.
  5. Cover the cake loosely with plastic wrap and refrigerate overnight.
  6. When you’re ready to serve, spread the whipped topping over the cake. Slice and serve.
  7. Uneaten cake can be stored, covered, in the refrigerator for up to 3 days.

Recipe Notes

I used Duncan Hines strawberry pie filling and Cool Whip whipped topping. Generic brands are fine as long as they’re the same size as listed in this recipe.