An easy Peaches and Cream Trifle is just what your cookouts, summer parties, showers and family gatherings have been asking for! Layers of fresh, ripe peaches, buttery pound cake and fluffy whipped vanilla cream, this simple peach dessert celebrates the best of summer with your southern favorites!

What Is a Trifle?
A trifle, as we know it, is an easy-to-make layered dessert, usually consisting of crumbled cake or cookies, fruit and whipped cream or custard, layered in that order and served in a glass dish to really show off it’s striking layers. Most of the trifles we are familiar with at potlucks and church dinners here in the American south, have a cooked fruit filling or macerated fruit and syrup for the fruit layer.
Originally, however, trifles were an English dessert whose fruit layer might consist of fresh fruit or a fruit flavored gelatin (or “jelly“) with suspended fruit, a cake layer of ladyfingers, custard and whipped cream.
Why You’ll Love This Peach Trifle Recipe
- This Peaches and Cream Trifle makes the most of peach season with southern classics like homemade pound cake.
- The pound cake is browned, or toasted, in a skillet or on a griddle to create an amazing caramelized flavor.
- Summer peaches macerated (or softened) in brown sugar and cinnamon give the whole dessert a homey peach cobbler feel.
- The whipped vanilla pudding combines whipping cream and instant pudding to create an easy rich custardy layer.
- Serve this recipe in individual jars or dessert glasses for a personalized touch or in a trifle bowl to feed a crowd.

Why Serve Individual or Mini Desserts?
Individual-sized or mini desserts are always fun to serve and eat! They add an intentional touch to any party or gathering, making your guests feel special and extra welcomed. And you’ll find that guests are always more open to eating dessert with a smaller personal portions.
Lastly, I have never served individual desserts when they weren’t met with surprise and delight. The always make for a striking presentation. And who doesn’t like to receive something just for them!
Ingredients

I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- 4-5 fresh peaches
- pound cake (store bought or make your own)
- heavy whipping cream
- instant vanilla pudding mix
- lemon juice
- brown sugar
- ground cinnamon
- vanilla extract
- butter
- fresh mint to garnish
RECIPE VARIATIONS
- Instead of pound cake, you can use Angel Food cake, yellow cake, even banana bread!
- Make the most of fresh summer fruit by adding sliced strawberries, fresh blueberries or blackberries.
- Instead of mint, garnish with a sprig of fresh basil or an edible flower. A sprinkle of chopped pecans adds touch of crunch!
How To Make Easy Peaches & Cream Trifles

Prepare the Layers
- Macerate the peaches. In a medium mixing bowl, toss sliced peaches with brown sugar, lemon juice, vanilla extract and ground cinnamon. Cover & let sit in the fridge for 30 minutes to overnight.
- Toast the pound cake. In a hot skillet or on a hot griddle, use the pats of butter and brown the front and back sides of the pound cakes slices. Then cut up the toasted slices into 1 inch cubes.
- Make the Whipped Vanilla Pudding. Using a hand mixer or an electric mixer, whisk the whipping cream on high until soft peaks begin to form. Gradually add in the vanilla instant pudding and whip until the pudding is completely dissolved.
Assemble
- First layer. Add one layer of toasted pound cake cubes to the bottom of a small trifle bowl or to 6-8 jars or dessert glass. Spoon brown sugar peaches and syrup over the top the cake. Top with a generous dollop of whipped vanilla pudding.
- Repeat layers. Gently press 2nd layer of pound cake cubes into last layer of pudding, then layer peaches, syrup and pudding again. Repeat once more if adding a 3rd layer. Finish with plenty of whipped pudding as a topping and garnish with extra peach slices and sprigs of mint, if desired.

How Many Layers Does A Trifle Have?
A trifle’s layers can vary in number these days depending on how big the dish it’s served in. But “tri” means 3, so traditionally a trifle has 3 basic layers- cake, fruit (or jam), cream/custard. Then those layers repeat 2- 3 times.
This Southern Peaches and Cream Trifle is made up of these layers, repeated twice:
- toasted pound cake
- brown sugar peaches
- whipped vanilla cream
Can You Assemble This Peaches & Cream Trifle The Day Before?
All trifles are better when made the day before. This gives the cake time to soak in all the flavors and goodness from the juicy peaches and other layers, making sure each bite is tender, moist and indulgent!

How Long Will This Dessert Last in The Fridge?
Whether made in a large trifle dish or in small dessert jars or cups, if covered, this Peaches & Cream Trifle will last up to 3 days in the refrigerator.
More Layered Dessert Recipes You’ll Love
More Peach Recipes To Make Now
If You Make This Recipe, I Can’t Wait To Hear About It!
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Southern Peaches & Cream Trifle
Ingredients
- 4-5 medium fresh peaches, thinly sliced but not peeled (unless desired)
- ½ cup packed brown sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pound cake, sliced into 1 inch slices
- 4 pats butter, or as needed
- 2 cups heavy whipping cream
- 3 ounce instant vanilla pudding
- fresh mint to garnish
Instructions
- In a medium bowl, toss sliced peaches with brown sugar, lemon juice, vanilla extract and ground cinnamon. Cover and let sit in the fridge for 30 minutes to overnight.
- In a hot skillet on the stove top or on a hot griddle, use the pats of butter and brown the front and back sides of the pound cakes slices. Then cut up the toasted slices into 1 inch cubes.
- Using a hand mixer or an electric mixer, whip the whipping cream on high until soft peaks begin to form. Gradually add in the vanilla instant pudding and whip until the pudding is completely dissolved.
Assemble
- Add one layer of toasted pound cake cubes to the bottom of a small trifle bowl or to 6-8 jars or dessert glass. Spoon brown sugar peaches and syrup over the top the cake. Top with a generous dollop of whipped vanilla pudding.
- Repeat layers. Gently press 2nd layer of pound cake cubes into last layer of pudding, then layer peaches, syrup and pudding. Repeat again if adding a 3rd layer. Finish with plenty of whipped pudding as a topping and garnish with extra peach slices and sprigs of mint, if desired.
Notes
- Frozen peaches can be used for this recipe, but canned peaches cannot.
- Instead of a homemade pound cake, use a store bought one to save time.
- You can also use Angel Food cake, yellow cake, even banana bread!
- Make your trifle a day ahead so the flavors have time to soak together.
- If covered in the refrigerator, this dessert can last up to 3 days.
- Instead of mint, garnish with a sprig of fresh basil or an edible flower.
- Make the most of fresh summer fruit by adding in sliced strawberries, fresh blueberries or blackberries.
Nutrition

I had the privilege/pleasure of sampling this Trifle first hand from the chef herself! You won’t want to swallow too quickly- it’s SO good you will want to savor the flavors!
Hi, Cindy! You made my day! I am so happy you loved these! XOXO