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close up side view of finished peach trifle
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5 from 1 vote

Peaches and Cream Trifle

Make this easy Peaches and Cream Trifle for a sweet cold dessert layered with butter pound cake, canned California Cling Peaches, and sweet cream. Simple to make and ready in minutes.
Prep Time15 mins
Cook Time0 mins
Course: Dessert
Cuisine: American
Keyword: peach dessert, peach trifle
Servings: 16
Calories: 267kcal

Equipment

  • Glass Trifle Bowl

Ingredients

  • 3 cans (15 ounces) sliced California Cling 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

Instructions

  • Begin the peaches and cream trifle recipe by opening 3 cans of sliced California Cling 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 of 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 just until smooth. Remove and refrigerate until ready to assemble the peach trifle.
  • Begin assembling the peach trifle in a glass trifle bowl. Start with half of the cut-up cake, followed by topping with an even layer of ⅓ of the prepared cream using a spoon. Then add an even layer of half of the cling peaches.
  • Repeat the layers with the other half of the cake, ⅓ of the cream, and the other half of the cling peaches. Finish the top with a layer of the cream that is left.
  • Serve immediately or place into the refrigerator until ready to serve and enjoy!

Notes

  • 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.

Nutrition

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