Easy Peach Trifle
Make this easy Peach Trifle for a sweet cold dessert layered with butter pound cake, canned peaches, and sweet cream. Simple to make and ready in minutes.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: peach dessert, peach trifle
Servings: 16
Calories: 267kcal
- 3 cans (15 ounces) sliced canned peaches, drained
- 16 ounces butter pound cake
- 8 ounces cream cheese, softened
- 1 ¾ cups heavy whipping cream
- ¼ cup granulated sugar
- ¼ teaspoon pure vanilla extract
Begin the delicious peach trifle recipe by opening the three 15-ounces cans of sliced peaches and allowing them to drain completely of the liquid. To do this, simply use a fine-mesh strainer over a medium-size bowl. Set aside.
Allow the 16 ounces of butter pound cake to thaw completely if using frozen and cut into small cubed pieces and set aside.
Next, use a stand mixer with the paddle attachment on medium-high speed. Add the 8 ounces cream cheese and mix until creamy and smooth. Be sure to scrape down the sides of the bowl during the process as needed.
Slowly add the 1 ¾ cups heavy cream and continue mixing until soft peaks form. Add the ¼ cup granulated sugar and ¼ teaspoon vanilla extract and mix until smooth. Remove and refrigerate until ready to assemble the peach trifle.
Begin assembling the peach trifle in a glass trifle bowl or large glass bowl. Start the first layer with half of the cut-up cake, followed by the second layer by topping with an even layer of cream using a spoon. Then add an even layer of peaches.
Repeat the three layers again with the other half of the cake, cream, and peaches.
Finish the top with a layer of the prepared whipped cream. Serve immediately or place into the refrigerator until ready to serve and enjoy!
Store any leftovers in the refrigerator for 1 to 2 days.
- This trifle can sit out at room temperature for up to 2 hours, any more than that, place in the refrigerator until ready to serve again.
- Store any leftovers in the refrigerator for 1 to 2 days.
- It can be made a day ahead and stored in the refrigerator overnight.
- It should not be frozen as it will not keep well.
Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 239mg | Potassium: 170mg | Fiber: 1g | Sugar: 22g | Vitamin A: 881IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg