Twinkie Pineapple Cake
Dive into the whimsical world of Twinkie Pineapple Cake, where classic Twinkies meet the tropical zing of pineapple, all enveloped in a creamy, dreamy whipped topping. This cake isn’t just a dessert; it’s a joyous celebration of flavors that’s sure to bring a smile to anyone’s face!
Ingredients
Scale
- 9Twinkies, halved lengthwise
- 1can (20 oz) crushed pineapple, lightly drained
- 2 cupsmilk
- 1package (3.4 oz) vanilla instant pudding
- 1 pintheavy whipping cream
- 1/4 cuppowdered sugar
- 2 tspvanilla extract
- 1/2 tspcoconut extract
- 2 cupstoasted shredded coconut
- Maraschino cherries (optional, for decoration)
Instructions
- Base Layer: Arrange Twinkie halves, cream side up, in a 9×13-inch dish.
- Pineapple Layer: Evenly spread the crushed pineapple over Twinkies.
- Pudding Layer:Whiskmilk with pudding mix and pour over pineapple.
- Creamy Topping: Whip cream with powdered sugar, vanilla, and coconut extracts until stiff peaks form, then spread over pudding.
- Garnish: Sprinkle with toasted coconut and decorate with cherries if desired.
Notes
Enhance the coconut flavor by toasting the shredded coconut until golden brown.
Chill for at least 4 hours before serving to let the cake set properly.
Nutrition
- Calories: 350 kcal
- Sugar: 25 g
- Fat: 18 g
- Carbohydrates: 42 g
- Protein: 3 g
Find it online: https://mykitchenstorie.com/twinkie-pineapple-cake/