Tropical Twinkie Cake (Printable Version)
# What You'll Need:
→ Base
01 -
8 Twinkies, halved lengthwise
→ Fruit
02 -
1 can (20 oz) crushed pineapple, mostly drained
→ Pudding
03 -
1 package instant vanilla pudding mix (3.4 oz)
04 -
2 cups whole milk
→ Whipped Cream
05 -
1 1/2 cups heavy whipping cream
06 -
2 tablespoons powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon coconut extract
09 -
1 tablespoon instant vanilla pudding mix (for stabilization)
→ Topping
10 -
1 cup shredded sweetened coconut, toasted
11 -
Maraschino cherries (optional, for garnish)
# Step-by-Step Directions:
01 -
Whisk instant vanilla pudding mix with 2 cups whole milk until thickened. Set aside.
02 -
Preheat oven to 325°F. Spread shredded coconut on a baking sheet and toast for 5-10 minutes until golden, stirring occasionally.
03 -
Arrange Twinkie halves cut side up in the bottom of a 9x13-inch baking dish.
04 -
Spread crushed pineapple evenly over Twinkies, then layer the prepared vanilla pudding on top.
05 -
Using a mixer, beat heavy cream, powdered sugar, vanilla extract, coconut extract, and 1 tablespoon instant pudding mix until stiff peaks form.
06 -
Spread whipped cream over the pudding layer, then sprinkle toasted coconut on top.
07 -
Refrigerate for at least 1 hour or up to 24 hours before serving chilled. Garnish with maraschino cherries if desired.
# Helpful Notes:
01 -
Stabilize whipped cream by adding instant pudding mix to prevent weeping and maintain texture.
02 -
Avoid whipping cream past stiff peaks to prevent separation into butter and whey.
03 -
Drain pineapple well to avoid soggy layers; rum may be added to Twinkies for a pina colada twist.
04 -
Store dessert covered in refrigerator for up to 4 days; freezing is not recommended.