Miss Mary Anne’s Twinkie Cake

Miss Mary Anne’s Twinkie Cake

WELCOME to Southern Plate! I’m so thrilled to have you here, my only regret is that I can’t give you a hug through the computer! Sit back, get comfy, and sit a spell because you’re a grand addition to the family. If you like, you can subscribe via email just to make sure you never miss a post! Gratefully, Christy

Today I’m bringing you a recipe from a member of our Southern Plate family, Miss Mary Anne. A few weeks ago she sent me a message and asked if I’d ever had twinkie cake. I messaged her back that I’d heard of it but never had or made it myself and I sure would love her recipe if she’d be willing to share! Being as sweet as she is, she emailed it right away and I got the ingredients and made it the very next day for my mother and father in law. It was every bit as delicious as Miss Mary Anne said it would be and when I asked her if she’d mind if I shared it she replied “I would be glad for you to share it, it’s too good to keep.”

Ingredients

  • 1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
  • 4 large bananas, sliced
  • 1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
  • 1 large box Vanilla instant pudding (mixed with milk according to directions on box)
  • 1 - 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
  • Maraschino cherries and pecans for garnish (optional)
Read the whole recipe on Southern Plate