Ingredients:

  • 1 Box (10 count) Twinkie Snack Cakes (300g)
  • 1 (8 oz) block Full-Fat Cream Cheese, softened (225g)
  • 1/2 cup Confectioners' Sugar (Icing Sugar), sifted (60g)
  • 1 tsp Vanilla Bean Paste or good quality Extract (5 ml)
  • 1/4 tsp Fine Sea Salt (1g)
  • 3 cups Heavy Whipping Cream, Cold (720 ml)
  • 1 can (20 oz) Crushed Pineapple, well-drained (567g)
  • 4 large Bananas, sliced
  • 1 tbsp Lemon Juice (optional)
  • 1/4 cup Maraschino Cherries, halved and drained (45g)
  • 2 tbsp Chopped Walnuts or Pecans, toasted (optional) (30g)

Instructions:

  1. Prep the Pan: Lightly grease or line the 9x13 inch pan.
  2. Arrange the Base: Slice the Twinkies horizontally (if desired for an even base) or place them whole, side-by-side, covering the bottom of the dish completely. Press gently to form a uniform layer.
  3. Drain Pineapple: Place the crushed pineapple in a fine-mesh colander and press out as much liquid as possible. Residual moisture will ruin the structure. Set aside.
  4. Prep Bananas: Slice the bananas. Toss them lightly in 1 tablespoon of lemon juice to prevent browning if you are making the cake far in advance.
  5. Cream Cheese Base: In a large bowl, or the bowl of a stand mixer, beat the softened cream cheese, confectioners' sugar, vanilla bean paste, and salt until completely smooth and there are no lumps (about 2 minutes). Scrape down the sides.
  6. Whip the Cream: Pour the cold heavy whipping cream into a separate, clean bowl. Whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip.
  7. Combine Filling: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Once incorporated, gently fold in the remaining whipped cream until just combined. Do not overmix.
  8. First Cream Layer: Spread half of the stabilized cream filling evenly over the Twinkie base.
  9. Fruit Layer 1 (Pineapple): Scatter the well-drained crushed pineapple evenly over the first layer of cream.
  10. Fruit Layer 2 (Banana): Arrange the sliced bananas in an even layer over the pineapple.
  11. Top Cream Layer: Carefully spread the remaining half of the cream filling over the bananas, ensuring the layer is smooth and reaches all the edges.
  12. Chill: Cover the dish tightly and refrigerate for a minimum of 4 hours, but ideally overnight (8+ hours). This time allows the cream to set fully and the Twinkies to absorb moisture.
  13. Garnish: Just before serving, top the cake evenly with halved maraschino cherries and chopped, toasted nuts (if using).
  14. Serve: Slice and serve chilled.