Twinkie Cake

This is the ultimate no-bake dessert for anyone who grew up raiding the snack aisle. Twinkies get broken into bite-sized pieces and layered with chocolate pudding, crushed Heath bars, and whipped topping. It’s basically a trifle built from convenience store ingredients, and it works way better than it has any right to.

The Twinkies soak up the chocolate pudding as the cake chills, turning their sponge cake exterior soft and custardy while the cream filling melts into the pudding layer. That transformation from individual snack cakes into a cohesive dessert is what makes this more than just Twinkies on a plate.

Crushed Heath bars go both inside and on top. The toffee crunch between the soft layers gives you something to bite into, and the chocolate coating on the Heath bars adds another layer of chocolate flavor on top of the pudding.

Kitchen Tips

• Crush the Heath bars in their wrappers with a rolling pin. Unwrapping them first is messy and the toffee goes everywhere.
• Use instant pudding, not cook-and-serve. Instant sets up faster and you don’t need to wait for it to cool before layering.
• Chill for at least an hour so the layers set and the Twinkies absorb the pudding. Overnight is even better.
• Cut with a sharp knife dipped in hot water for clean slices through the whipped topping.

Variations

• Use vanilla or banana pudding instead of chocolate for a different flavor profile.
• Swap the Heath bars for crushed Butterfinger or Snickers for a different candy crunch.
• Add a layer of sliced bananas between the Twinkies and pudding for a banana split version.