If you love a good nostalgic treat but want a fun, natural twist, these Pink Twinkies are for you! Made with dragonfruit puree for a gorgeous pink hue, this version ditches artificial coloring and keeps things light and airy with a fluffy meringue cake. The best part? Instead of a butter-based filling, we’re using a whipped cream marshmallow filling that’s super soft and cloud-like—just like the classic snack cakes but even better!

These homemade Twinkies are bouncy, soft, and perfectly sweet, with a fun pop of pink that makes them as pretty as they are delicious. I’ll guide you through every step, plus share some troubleshooting tips to ensure your Twinkies turn out perfect every time.

Servings, Prep & Cook Time

Servings: 10 Twinkies
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling & Filling Time: 30 minutes

Ingredients

For the Cake:

4 large eggs (separated)
½ cup granulated sugar
¼ cup dragonfruit puree (fresh, blended)
¼ cup vegetable oil
1 tsp vanilla extract
¾ cup all-purpose flour (sifted)
½ tsp baking powder
¼ tsp salt
¼ tsp lemon juice (for stabilizing egg whites)

For the Whipped Marshmallow Cream Filling:

1 cup heavy whipping cream
½ cup marshmallows cream
¼ cup powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Prepare the Dragonfruit Puree

Blend ½ cup fresh dragonfruit until smooth.
Measure out ¼ cup for the cake batter and set aside.

Step 2: Make the Fluffy Meringue Cake Batter

Separate the eggs into two bowls—yolks in one, whites in another.
In the yolk bowl, whisk together egg yolks, half of the sugar, dragonfruit puree, vegetable oil, and vanilla extract until smooth.
Sift in all purpose flour, baking powder, and salt and gently mix until combined.

Step 3: Whip the Egg Whites (Meringue Base)

Using a hand mixer, beat the egg whites until foamy. Add lemon juice to help stabilize them.
Gradually add the remaining half of the sugar while whipping until stiff peaks form. The mixture should be glossy and hold its shape.

Step 4: Fold & Bake

Gently fold the whipped egg whites into the yolk mixture in three additions. Be careful not to deflate the batter.
Grease a Twinkie mold (or mini loaf pan) and lightly dust with flour.
Pour the batter into the molds, filling about ¾ of the way full.
Bake at 350°F (175°C) for 15-18 minutes, or until the cakes are lightly golden and spring back when touched.

Step 5: Cool & Prepare the Filling

Once baked, let the cakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
In a separate bowl, whip heavy cream, powdered sugar, marshmallow cream and vanilla extract until soft peaks form.

Step 6: Fill the Twinkies

Use a piping bag with a small round tip to fill the Twinkies.
Poke three small holes into the bottom of each cake and pipe the filling inside.
Be gentle to avoid overfilling, which can cause the cakes to crack.

Troubleshooting & Tips

✅ Why did my Twinkies collapse?

Make sure to fold the meringue gently into the batter to keep it airy.
Avoid opening the oven door too early—this can cause them to sink.

✅ Why is my cake dense instead of fluffy?

The meringue might have been deflated while folding. Always use slow, gentle movements.
Overmixing the batter can also make it dense.

✅ How do I prevent my Twinkies from sticking to the pan?

Grease the molds well and lightly dust them with flour.
Let the cakes cool for a few minutes before removing them from the pan.

✅ Can I use frozen dragonfruit?

Yes! Just thaw and blend before using in the batter.

✅ How long do homemade Twinkies last?

Store in an airtight container in the fridge for up to 3 days.

Final Thoughts

These Pink Dragonfruit Twinkies are a fresh, fun take on a nostalgic favorite! The meringue-based cake keeps them light and fluffy, while the marshmallow whipped cream filling adds the perfect amount of sweetness without being too heavy.

If you’ve never made Twinkies from scratch before, don’t worry—the process is simple and totally worth it. Plus, the natural pink hue from dragonfruit makes these extra special.

Try them out and let me know how they turn out! 💕

How to make Dragonfruit Twinkies (AKA Sponge Cakes)

Recipe by Jen H. DaoCourse: DessertCuisine: asian, americanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Cake:
4 large eggs (separated)
½ cup granulated sugar
¼ cup dragonfruit puree (fresh, blended)
¼ cup vegetable oil
1 tsp vanilla extract
¾ cup all-purpose flour (sifted)
½ tsp baking powder
¼ tsp salt
¼ tsp lemon juice (for stabilizing egg whites)
For the Whipped Marshmallow Cream Filling:
1 cup heavy whipping cream
½ cup marshmallows cream
¼ cup powdered sugar
½ tsp vanilla extract

Directions

Prepare the Dragonfruit Puree
Blend ½ cup fresh dragonfruit until smooth.

Measure out ¼ cup for the cake batter and set aside.
Make the Fluffy Meringue Cake Batter
Separate the eggs into two bowls—yolks in one, whites in another.

In the yolk bowl, whisk together egg yolks, half of the sugar, dragonfruit puree, vegetable oil, and vanilla extract until smooth.

Sift in all purpose flour, baking powder, and salt and gently mix until combined.
Whip the Egg Whites (Meringue Base)
Using a hand mixer, beat the egg whites until foamy. Add lemon juice to help stabilize them.

Gradually add the remaining half of the sugar while whipping until stiff peaks form. The mixture should be glossy and hold its shape.
Fold & Bake
Gently fold the whipped egg whites into the yolk mixture in three additions. Be careful not to deflate the batter.

Grease a Twinkie mold (or mini loaf pan) and lightly dust with flour.
Pour the batter into the molds, filling about ¾ of the way full.

Bake at 350°F (175°C) for 15-18 minutes, or until the cakes are lightly golden and spring back when touched.
Cool & Prepare the Filling
Once baked, let the cakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

In a separate bowl, whip heavy cream, powdered sugar, marshmallow cream and vanilla extract until soft peaks form.
Fill the Twinkies
Use a piping bag with a small round tip to fill the Twinkies.

Poke three small holes into the bottom of each cake and pipe the filling inside.
Be gentle to avoid overfilling, which can cause the cakes to crack.