In Good FlavorYou’ve never had Twinkies like this! Pumpkin Pie Spice Twinkie Lush is creamy and luxurious. This cake features chunks of Twinkies layered with cheesecake pudding, sweetened pumpkin cream cheese, and whipped topping. It’s a great addition to Thanksgiving dinner and makes a wonderful treat for the holiday season. You can easily change the sprinkle color to suit the occasion. The best part? It takes 15 minutes to make!
One of my favorite childhood treats is Twinkies. What’s not to love about the tender yellow sponge cake filled with a sweet creamy filling? I have always wanted to use it in a dessert dish. This lush cake is the perfect way to incorporate it into a guilty pleasure of another form.
It’s a great addition to any dessert table. Change the sprinkles to suit the occasion. The one featured here is ideal for fall and Thanksgiving. Switch out the sprinkles and color scheme for Hanukkah, Christmas, and New Year’s. And you’re going to want to add this because it’s a complete dessert that you can make in 15 minutes!
What’s the difference between a dessert lasagna and a lush cake?
None. They are different names for the same thing! So what does a lush cake or dessert lasagna have?
- Both are typically no-cook and no-bake.
- Both have multiple layers. There is usually a cookie or cracker crumb base. It’s followed by layers of sweetened cream cheese and/or pudding and whipped topping.
This lush cake strays away from tradition in terms of the base. As with my Chocolate Lover’s Donut Lasagna, the bottom layer of this lush cake is not made of cookie/cracker crumbs. Instead, chunks of Pumpkin Pie Spice (it’s fall, after all 😀) Twinkies are used. That’s simply because I want to fully enjoy the Twinkie eating experience when I eat this cake. Turning it into crumbs simply does not allow you to fully appreciate the wonderfulness of Twinkies.
By the way, this post is not sponsored by Hostess, the maker of Twinkies. It’s just a recipe that brings back a little bit of childhood nostalgia for me!
Ingredients needed for this recipe:
- Pumpkin Pie Spice Twinkies (this is seasonal, so stock up while you can)
- Instant cheesecake pudding mix, plus milk per package instructions
- Milk
- Pumpkin puree (100% pumpkin, not pumpkin pie filling)
- Confectioners’ sugar
- Whipped topping
- Vanilla extract
- Pumpkin pie spice
- Chopped pecans, sprinkles, and flaky salt for the topping
Recipe highlights:
- Beat cream cheese. Add pumpkin puree, pumpkin pie spice, vanilla extract, and confectioners’ sugar. Beat until smooth and creamy. Refrigerate.
- Make pudding according to package directions.
- Slice each Twinkie into 5 pieces.
- Place in a single layer onto the bottom of a 9 x 9-inch pan.
- Cover with pudding, followed by a layer of the pumpkin cream cheese.
- Next, evenly spread on whipped topping.
- Sprinkle with pecans, sprinkles, and flaky salt.
- Best served chilled.
- Refer to the recipe card below for detailed instructions.
View the how-to video or save for later with this Pinterest Pin.
What to love about this cake?
- No cooking involved.
- Easy to make. It comes together in about 15 minutes.
- Pumpkin pie spice makes it perfect for fall and the holidays.
- You get to enjoy Twinkies!!
How long does it last?
Because Twinkies are tender cakes, they can become mushy over time. This lush cake is best eaten within 2 days. Any longer than that, the Twinkie layer deteriorates and absorbs too much moisture.
How to store:
- Refrigerate—store assembled cake in an airtight container for up to 2 days. Any unused pudding and pumpkin cream cheese can be stored and refrigerated for up to 5 days. Opened whipped topping (Cool Whip) can be refrigerated for about one week.
- Freeze—I don’t recommend freezing. The Twinkies absorb a lot of moisture and will be mushy once defrosted.
Recommended supplies:
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Pumpkin Pie Spice Twinkie Lush
Description
You’ve never had Twinkies like this! Pumpkin Pie Spice Twinkie Lush is creamy and luxurious. This cake features chunks of Twinkies layered with cheesecake pudding, sweetened pumpkin cream cheese, and whipped topping. It’s a great addition to Thanksgiving dinner and makes a wonderful treat for the holiday season. You can easily change the sprinkle color to suit the occasion. The best part? It takes 15 minutes to make!
Ingredients
Instructions
- Beat the cream cheese. Add pumpkin puree, pumpkin pie spice, vanilla extract, and confectioners’ sugar. Beat until smooth and creamy. Refrigerate.
- Prepare pudding according to package directions. Set aside to firm up.
- Slice each Twinkie into 5 pieces. Avoid making thinner slices because they won’t hold up as well.
- Place in a single layer onto the bottom of a 9 x 9-inch pan. You might not need all of the Twinkie slices. Cut leftover pieces, if needed, to fill large gaps.
- Spread pudding over Twinkies. Next, add the sweetened pumpkin cream cheese. Spread evenly.
- Generously dollop with whipped topping and smooth out. You might not need to use all if your pan if the baking pan is full.
- Sprinkle the top with pecans, candied sprinkles, and a small pinch of flaky salt. Add salt sparingly.
- It is best served chilled for 1 least one hour.
- Makes 6 servings.
Notes:
- To store—refrigerate assembled cake in an airtight container for up to 2 days. The Twinkie layer will get mushy after 2 days.
- Make individual-sized servings by assembling the lush cake in dessert glasses.
- Freezing this cake is not recommended. The Twinkies absorb a lot of moisture and will become mushy once defrosted.
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