Peach Trifle Recipe
This easy Peach Trifle is the perfect light summer dessert, layered with juicy peaches, creamy pudding, moist pound cake, and fluffy whipped cream.
Easy Peach Trifle
One of my favorite parts of summer is the parties…and desserts! This Peaches and Cream Trifle is a total show-stopper, but it’s surprisingly easy to make (especially with a few simple time-saving shortcuts!)
I love this recipe because it’s so easy to customize. You can make it gluten-free, lactose-free, or add in other fresh fruits and nuts for new flavor combinations.
The best thing about this dish is that it’s pretty much foolproof! You can’t really mess up! One you have all the components, simply layer, refrigerate, and enjoy!
Related: If you love peaches, try our skinny peach lemonade recipe too!
Ingredients
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- 1 Vanilla pound cake – We used pre-made pound cake to save time, but you can also bake a simple homemade pound cake or angel food cake using a box mix or your favorite recipe.
- 1 box Instant vanilla pudding (plus ingredients listed on box to prepare the pudding)
- 1 container of Whipped topping
- 1/2 pint of peach jelly or preserves
- 26 oz – 30oz of Canned peaches (2 typical cans)
Optional Garnish Ideas
- Candied pecans
- Peach slices
Kitchen Tools Used
- Medium Saucepan
- Trifle bowl or large glass bowl
Instructions
I recommend allowing 30 minutes minimum to prep the ingredients because they will need to be cooled to room temperature (or chilled in the fridge) before building your trifle.
First, prep your ingredients:
- Cake – Break pound cake into bite-size pieces and set aside.
- Custard – Prepare instant pudding and chill in the fridge.
- Peaches – Combine the jam/jelly with canned peaches in a saucepan and heat to melt the jelly. Allow to cool to room temperature.
To Layer the Trifle:
Make sure your peach jam and pudding are both cool before starting.
- Place half of the cake cubes in an even layer in the bottom of the serving trifle bowl.
- Top the cake with half of the pudding. Spread to smooth as best you can (it doesn’t have to be perfect).
- Top the pudding with half the peach mixture.
- Top the peaches with half the tub of whipped topping.
- Repeat the layering process, starting with the other half of the cake pieces. Continue layering until the whipped topping is the top layer.
- To finish, sprinkle with chopped pecans – as much or as little as you like! You can also add slices of fresh peaches for garnish.
- Refrigerate at least an hour to set. Enjoy!
Video Demo
Prep Tips
- Peaches – We used canned peaches because they’re always available, but if it’s peach season, feel free to use fresh peaches! Be sure to peel and remove the pit first!
- Make Ahead – One of the best things about trifles is that they keep for days in the fridge! In fact, some would say that a trifle tastes better the day after you make it because it gives more times for the flavors to soak up into the cake. So this is definitely a recipe that you can prepare the night before and keep refrigerated until party time the next day.
- Storage – Keep in an airtight container in the refrigerator for up to 3-4 days. After a few days, the cake does start to get a bit soggy, so it’s probably best to enjoy before that point.
More Peach Recipes To Try
Peach Trifle Recipe (Printable Recipe Card)
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Peach Trifle Recipe
Equipment
- Medium Saucepan
- Trifle Bowl
Ingredients
- 1 vanilla pound cake
- 1 box instant vanilla pudding plus ingredients on box
- 1 container whipped topping
- ½ pint peach jam or jelly
- 26-30 oz peaches 2 typical cans (drained)
- Pecans optional garnish
Instructions
To Prep:
- Break pound cake into bite size pieces. Set aside.
- Prepare the pudding according to the box directions and allow to chill in the fridge.
- In a medium saucepan, heat the jam/jelly until it melts and add the peaches. Stir to mix, then remove from heat and let cool.
To Make the Trifle:
- Place half of the cake pieces in the bottom of the trifle bowl.
- Top the cake with half of the pudding. Gently spread in an even layer.
- Top the pudding with half the peach mixture.
- Top the peaches with half the tub of whipped topping.
- Repeat the layering process, starting with the other half of the cake pieces. Continue layering until the whipped topping is the top layer. Sprinkle with pecans.
- Refrigerate at least an hour to set.
Video
Notes
- Peaches – We used canned peaches because they’re always available, but you can use fresh peaches if you prefer. Be sure to peel and remove the pit first!
- Make Ahead – This is a recipe that you can prepare the night before and keep refrigerated until party time the next day.
- Storage – Keep in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
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What size pudding regular or large
OMG! You nailed it. Great for summer time and I wouldn’t change the nut. The pecan is the right choice!
I’m going to try this one . Also fix my friend one. I’ll go look for the hard plastic Trifle bowl .. so we don’t have to return the bowl.???
Stacey, This looks really yummy. What size trifle bowl did you use for this recipe?
I’m not sure the exact size — a large bowl for sure! You can always add more cake or whipped cream if you end up with extra space 🙂
Is it cool whipped you use, or whipping cream?
Cool Whip or similar whipped topping
Can you use peach preserves I couldn’t find jam or jelly in peach
It should work — just keep in mind that preserves may have larger chunks of fruit than jam.
I am thinking of using Peach Pie Filling instead of the canned peaches or possibly using both. I really love peaches and I might just make this for my husband and I first to see how using Peach pie filling works out. I’m thinking it should be fine. Thanks for sharing another flavor of a trifle. **
This trifle is super delish ! I enjoy making it and everybody loved eating it ?
The candied pecans on top of the trifle are deserts on their own !
Thank you for this awesome and easy recipe 🙂
So glad it was a hit! Thank you for letting me know!
Do you use the syrup in the peaches?? Or do you drain them?
Yes, you should drain excess liquid from the canned peaches. Apologies if that was unclear – I will update the recipe card!