Creamy Twinkie Layer Cake Recipe You’ll Love

A dessert made with Twinkies? Try this Easy Twinkie Cake — a no-bake, retro treat from the 1980s that still gets rave reviews.

This fun, cool, and creamy dessert is similar to Ding Dong Cake but uses Twinkies as the base. It’s easy to assemble, requires no baking, and is ideal for warm weather when you want a refreshing, nostalgic sweet.

Five ingredients. So easy.

Key notes before you start:

• You’ll need 9 Twinkies for a 13×9-inch pan (they’re sold in boxes of 10, so you’ll have one extra).
• Use instant pudding mix (not cook & serve) so the filling sets quickly.
• Use regular cow’s milk — milk alternatives can prevent the pudding from setting properly.

How to make this Easy Twinkie Cake

This simple, four-layer no-bake cake is assembled in layers and chilled until firm. It takes about 15 minutes to prepare and at least 2 hours to refrigerate.

Photo steps:

Refrigerate for at least two hours so the layers set and the cake firms up. Store leftovers covered in the refrigerator for up to one week.

Variations on Twinkie Cake

This recipe is easy to customize. A few popular variations:

• Swap the pudding flavor: chocolate, cheesecake, or another instant pudding variety.
• Replace coconut with chopped nuts, such as pecans or walnuts, for crunch.
• Add a layer of sliced bananas and a small, drained can of crushed pineapple between the pudding and whipped topping for a fruitier version.

Modern Twinkie flavors like Chocolate or Banana Twinkies can also be used for a different twist — a chocolate Twinkie cake topped with chopped pecans is especially tasty.

Recipe

Easy Twinkie Cake

This no-bake cake uses a box of Twinkies as the base. It’s cool, creamy, and perfect for a nostalgic, refreshing dessert.

Prep Time: 15 mins

Cook Time: 0 mins

Refrigeration time: 2 hrs

Total Time: 2 hrs 15 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 296 kcal

Ingredients

• 9 Twinkies (one box)
• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups milk
• 8 ounces whipped topping (such as Cool Whip), thawed
• 1 cup shredded sweetened coconut

Instructions

1. Slice Twinkies in half lengthwise.
2. Arrange the Twinkies, cut side up, in a 13×9-inch pan (three rows of six halves).
3. In a large bowl, whisk the pudding mixes with milk until smooth. Work quickly so the pudding does not begin to set, then pour it evenly over the Twinkies.
4. Carefully spread the whipped topping over the pudding layer. Refrigerate for at least 2 hours or until firm.
5. Sprinkle shredded coconut over the top before serving.

Notes

• Make ahead: Prepare a day or two in advance and keep refrigerated until serving.
• Use any instant pudding flavor you like — chocolate, cheesecake, or others work well.
• If you prefer, top with chopped nuts instead of coconut.
• The cake stores in the refrigerator for up to one week.

Nutrition

Calories: 296 kcal

Carbohydrates: 24 g

Protein: 3 g

Fat: 13 g (Saturated Fat: 9 g)

Sodium: 280 mg

Sugar: 33 g

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