This No Bake Twinkie Cake is layered with soft Twinkies, vanilla pudding, bananas, pineapple, and whipped topping, then chilled until it sets. It is quick to assemble and needs no baking at all.
As it chills, the Twinkies soften into cake like layers while the pudding firms up enough for clean slices. You get a creamy chilled dessert that holds its shape better than you might expect.
If you are familiar with banana icebox cake, this recipe has a similar idea. Instead of graham crackers, it uses halved Twinkies layered with vanilla pudding, bananas, crushed pineapple, and whipped topping, then chilled until soft and sliceable. Pecans on top add a little crunch.
For another easy chilled dessert, try my Glorified Rice, Oreo Icebox Cake, Peanut Butter Lasagna, or Pineapple Dream Dessert.
A Few Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Twinkies: These make up the base of the dessert, so arrange them closely to cover the dish evenly.
- Bananas: Use ripe bananas for the best flavor and texture.
- Crushed pineapple: Drain it well so the layers do not get watery.
- Vanilla instant pudding mix: Instant pudding works best here because it sets quickly and gives the dessert structure.
- Milk: Use cold milk to mix the pudding.
- Whipped topping: Thawed Cool Whip or a similar whipped topping works best for stable layers.
- Chopped pecans: These add a little texture on top. Toast them first if you want a nuttier flavor.
How to Make No Bake Twinkie Cake
1. Arrange the halved Twinkies in the dish, then top with half of the banana slices.
2. Mix the pudding with the milk, then spread it evenly over the bananas.
3. Spoon the drained pineapple over the pudding and add the remaining banana slices.
4. Spoon the drained pineapple over the pudding and add the remaining banana slices.
Storing Tips
Store No Bake Twinkie Cake in the refrigerator, covered tightly or in an airtight container. After chilling for several hours or overnight, the dessert will be firmer. Let it sit at room temperature for a few minutes before slicing if needed.
I do not recommend freezing this recipe. The bananas can turn mushy after thawing, and the texture of the Twinkies and whipped topping does not hold up as well.
What I learned while testing this recipe
- 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.
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No Bake Twinkie Cake Recipe
Equipment
- 13 x 9 inch baking pan
- Measuring cups
- Rubber spatula or offset spatula
- Knife
- cutting board
- Can Opener
- Small sheet pan if toasting the pecans
Ingredients
- 7 to 8 Twinkies unwrapped, from a 10 count box
- 2-3 large bananas sliced thin
- 1 20-ounce can crushed pineapple well drained
- 1 5.1-ounce box vanilla instant pudding mix
- 2 ½ cups cold milk
- 12 ounces whipped topping thawed
- ½ cup chopped pecans
- Maraschino cherries for garnish
Instructions
- Spread about one quarter of the whipped topping into the bottom of a 9 x 13 inch baking dish.
- Slice 7 Twinkies in half lengthwise and arrange them in an even layer in the dish. Use the eighth Twinkie only if needed to fill any gaps.
- Add half of the banana slices over the Twinkies.
- In a large bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened.
- Pour the pudding mixture over the bananas and spread it into an even layer.
- Spoon the drained crushed pineapple over the pudding.
- Add the remaining banana slices over the pineapple.
- Spread the remaining whipped topping evenly over the top.
- Sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours, or overnight, until chilled and set.
- Garnish with maraschino cherries just before serving.
Notes:
- For the best texture, drain the pineapple very well so the dessert does not become too wet.
- Use ripe but firm bananas so they slice neatly and hold their shape in the layers.
- This dessert can be made a day ahead, which gives the Twinkies time to soften and the layers time to set.
- To toast the pecans, heat the oven to 350°F (180°C). Spread the pecans on a small sheet pan and bake for 6 to 8 minutes, watching closely so they do not brown too much.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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