Food | Dessert

This No Bake Twinkie Pudding Cake IS The Answer

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I’m always on the lookout for new no bake desserts. When cravings hit, the last thing I want to do is slave away in the kitchen with a hot oven going.

This No Bake Twinkie Pudding Cake is the perfect dessert to feed a crowd, without having to bake a single thing. Store-bought Twinkies come to the rescue, and taste absolutely delicious with bananas, crushed pineapple, and creamy pudding. Don’t forget the maraschino cherries and pecans to top it all off! You’ll love this dessert.

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Want more no bake recipes? Check out:

No Bake Chocolate Peanut Butter Bars

No Bake Chocolate Oatmeal Cookies

No Bake Snickers Cheesecake

To make, slice Twinkies in half lengthwise, so there is cream on the top and bottom of each half. Place sliced Twinkies in a 9x13-inch pan, cream side-up.

Arrange sliced bananas on top of the Twinkie layer in one even layer.

Spread the crushed pineapple in an even layer on top of the bananas.

In a medium bowl, mix together the instant pudding mix with the milk. Whisk it together until well-combined, then allow to thicken slightly, about 5 minutes. Spread the pudding on top of the crushed pineapple until evenly-coated.

Top with Cool Whip in an even layer.

Sprinkle dried maraschino cherries on top.

Add chopped pecans and cover and chill cake in the refrigerator for about an hour before serving.

Enjoy!

Ingredients:

  • 1 box Twinkies
  • 4 bananas, peeled and sliced
  • 1 can (20 ounces) crushed pineapple, drained well
  • 1 box (3 ounces) instant vanilla pudding
  • 2 cups cold milk
  • 1 tub (8 ounces) Cool Whip, thawed
  • Maraschino cherries, dried on paper towel
  • Chopped pecans, for topping

Directions:

  1. Slice Twinkies in half lengthwise, so there is cream on the top and bottom of each half. Place sliced Twinkies in a 9x13-inch pan, cream side-up.
  2. Arrange sliced bananas on top of the Twinkie layer in one even layer.
  3. Spread the crushed pineapple in an even layer on top of the bananas.
  4. In a medium bowl, mix together the instant pudding mix with the milk. Whisk it together until well-combined, then allow to thicken slightly, about 5 minutes.
  5. Spread the pudding on top of the crushed pineapple until evenly-coated. Top with Cool Whip in an even layer.
  6. Sprinkle dried maraschino cherries and chopped pecans on top. Cover and chill cake in the refrigerator for about an hour before serving. Enjoy!