Twinkie Cake

I found this recipe the other day and couldn't wait to try it. So this weekend some friends are becoming guinea pigs.  The ingredients reminds me of the banana split cake that MaMa Olive use to make.

You will need one box of Twinkies, a tub of Coll Whip, large box of vanilla pudding, crushed pineapple, a couple of bananas, cherries and pecans.

The first thing you need to do is cut 9 Twinkies lengthwise down the three dots of filling.

Line the bottom of a 9x13 pan with the Twinkies cut side up.

Depending of the size of your bananas it might take three or four.  I used three.

Slice them not too thick.  I kind of slice them on an angle for more surface area.

Layer on top of the cut Twinkies until they are covered.

Then drain your crushed pineapple.  You want to make sure you get most of the moisture off the pineapple because you don't want those Twinkies to get soggy.

Spread the pineapple around to cover the bananas.

Mix the vanilla pudding according to the directions on the box.  This box calls for 3 c milk.  Whisk it together until it is smooth.  Let it set up a little so it isn't soupy.

Then spread over the pineapple making sure to cover well.

The last layer is Cool Whip.

Spread the Cool Whip over the top of the pudding to cover well.

Rough chop some pecans or nuts of your choice to sprinkle on the top.

This is my favorite ingredient maraschino cherries.  You can rough chop those and sprinkle on top or put a single cherry on each serving on the cake.

I am excited about getting to show off my Mother's Day present with this cake.
Enjoy your dessert!


Twinkee Cake Recipe

1 box Twinkies
3 or 4 large bananas, sliced
1 20  oz can crushed pineapple drained
1 5.1 oz box vanilla instant pudding prepared according to box directions.
1 8 oz tub of Cool Whip
Maraschino cherries and pecans for garnish.

Unwrap Twinkies and cut each in half lengthwise.  Place the Twinkie halves in two rows in a 9x 13 baking dish cream side up.

Then layer on top of the Twinkies sliced bananas, then pineapple, pudding and Cool whip.
Refrigerate for at least 30 minutes.  Sprinkle with chopped pecans and maraschino cherries.