You know that feeling when summer hits its stride—sunny, warm, peaches ripening on the counter, and the craving for something sweet but not heavy sneaks in? That’s when you need a dessert that celebrates the season without overcomplicating things. Enter the Peaches and Cream Cheese Pound Cake Trifle. It’s not just a treat; it’s a conversation piece, a centerpiece, and a memory-maker all in one bowl.
Maybe you’ve had trifle before, but this one’s different. Instead of sponge cake, you’re working with rich, buttery pound cake made with cream cheese. Then you add layers of fresh, juicy peaches, lightly sweetened, and clouds of vanilla whipped cream. It’s a recipe that nods to Southern traditions while feeling fresh and modern.
This article walks you through the whole process: from baking that lush cake from scratch to assembling it all into a dessert that wows at any gathering. Whether you’re prepping for a weekend barbecue or planning a potluck showstopper, this trifle delivers both flavor and flair.
Why You’ll Love This Peaches and Cream Cheese Pound Cake Trifle:
A Dessert that Balances Flavor and Texture
- Juicy, sun-ripened peaches contrast beautifully with the rich, buttery cake.
- The cream cheese in the pound cake adds a gentle tang that plays off the fruit’s sweetness.
- Fresh whipped cream ties everything together without weighing it down.
Perfect for Every Occasion
- Make-ahead friendly, which means less last-minute fuss.
- Homemade Goodness in Every Bite
- You control the sweetness and ingredients.
Ingredients You’ll Need:
For the Cream Cheese Pound Cake:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 8 oz (room temperature) |
| Cream cheese | 8 oz (room temperature) |
| Granulated sugar | 1¾ cups |
| Eggs | 5 large (room temp) |
| Vanilla extract | 1 tbsp |
| All-purpose flour | 2¼ cups |
| Baking powder | 1½ tsp |
| Salt | ½ tsp |
For the Trifle Layers:
| Ingredient | Amount |
| Peaches | 5 large (about 3½ lbs) |
| Granulated sugar | ¼ cup |
| Lemon juice | 1 tbsp |
| Heavy cream | 3 cups |
| Powdered sugar | ½ cup |
| Vanilla extract | 2 tsp |
Step-by-Step Instructions for a Stunning Trifle:
Make the Cream Cheese Pound Cake:
- Preheat & Prep
Set your oven to 350°F. Grease two 9×5-inch loaf pans with nonstick spray. - Cream the Base
In a mixing bowl, beat together butter, cream cheese, and sugar until the texture is light and fluffy (about 3-4 minutes). - Add Eggs & Vanilla
Add eggs one by one, mixing well after each addition. Stir in vanilla extract. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture, blending until just combined. - Bake
Divide the batter into the prepared pans. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare the Peaches:
- Blanch for Easy Peeling
Bring a pot of water to boil. Score the bottom of each peach with an “X,” boil for 30 seconds, then transfer to ice water. Peel off the skin. - Slice and Sweeten
Cut two peaches into thin slices for garnish. Dice the rest and toss with sugar and lemon juice. Let them sit to release juices.
Make the Whipped Cream:
Whip the heavy cream, powdered sugar, and vanilla until firm peaks form. You want it to hold shape but still look soft and airy.
Assemble the Trifle:
- Cube the Pound Cake
Once cooled, cut the cake into 3/4-inch slices, then cube them evenly. - Start Layering
In a clear trifle dish:- Add a layer of whipped cream.
- Top with pound cake cubes.
- Spoon in a generous amount of peaches and juices.
- Repeat the layers.
- Finish with a thick layer of whipped cream and garnish with sliced peaches.
- Chill and Serve
Refrigerate the trifle for at least two hours before serving. This helps the flavors meld and the cake to soak up some peachy goodness.
Tips for the Best Peach Pound Cake Trifle:
- Use ripe, fragrant peaches: They bring natural sweetness and a juicy bite.
- Cool the cake completely: Warm cake melts the whipped cream.
- Don’t over-whip your cream: Stop at firm peaks to avoid grainy texture.
- Layer thoughtfully: Start and finish with whipped cream for visual impact.
Variations to Try:
Add a Fruit Twist:
- Swap peaches for nectarines or a mix of berries.
- Use roasted or grilled peaches for deeper flavor.
Infuse the Whipped Cream:
- Add a splash of almond extract or citrus zest for complexity.
Make it Boozy:
- Lightly soak the pound cake in peach schnapps or bourbon for adult appeal.
Serving Suggestions:
- Pair with iced tea, lemonade, or a crisp glass of sparkling water.
- Serve in a glass bowl to showcase the beautiful layers.
- Add mint sprigs or edible flowers for presentation.
Storage and Make-Ahead Tips:
How to Store:
- Keep it covered in the fridge for up to 3 days.
FAQs:
Can You Freeze It?
- Freezing isn’t ideal—whipped cream and fresh peaches don’t thaw well.
Make Components Ahead
- Bake the pound cake up to 2 days ahead.
- Prepare whipped cream and peaches the morning of your event.
- Frequently Asked Questions about Peach and Cream Cheese Pound Cake Trifle
Can I use canned peaches instead of fresh?
You can, but drain them thoroughly and skip the sugar and lemon juice. Fresh peaches bring better texture and taste.
Can I skip the homemade pound cake?
You could, but it won’t have the same rich, creamy base. Store-bought versions tend to be drier and less flavorful.
Can I make it in individual servings?
Yes! Mason jars or dessert glasses work beautifully for a personal-sized trifle.
Can I make it the night before?
Absolutely. In fact, chilling overnight enhances the flavor and texture.
Is this kid-friendly?
Very much so. It’s alcohol-free (unless you add spirits) and full of soft textures.
A Trifle to Remember
You deserve a dessert that looks as amazing as it tastes, and this Peach and Cream Cheese Pound Cake Trifle delivers every time. The richness of the cake, the brightness of the peaches, and the airy whipped cream combine into something unforgettable. Whether it’s your first time making trifle or your hundredth, this one is bound to impress.
More Recipe Suggestions:
Peaches and Cream Cheese Pound Cake Trifle
Equipment
Ingredients
FOR THE POUND CAKE:
- 8 oz unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 1 3/4 cups granulated sugar
- 5 large eggs at room temperature
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
FOR THE TRIFLE:
- 5 large peaches (about 3 ½ lbs)
- ¼ cup granulated sugar
- 1 TBSP lemon juice
- 3 cups heavy cream
- ½ cup powdered sugar
- 2 tsp vanilla extract
Instructions
TO MAKE THE POUND CAKE:
- Preheat the oven to 350°F. Spray two 9×5-inch loaf pans with nonstick cooking spray.
- In a large stand mixer bowl, combine the butter, cream cheese, and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Whisk together the flour, baking powder, and salt in a small bowl. Add to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for about 45 minutes, or until a toothpick comes out clean.
- Let cool completely at room temperature.
TO MAKE THE TRIFLE:
- Cut the pound cakes into 3/4-inch thick slices, then into cubes.
- Boil water and blanch the peaches after marking them with an “X” at the bottom. Peel the skins off after cooling them in ice water.
- Halve the peaches, remove pits, slice two thinly and cube the rest. Mix the cubed peaches with sugar and lemon juice.
- Whip the cream, powdered sugar, and vanilla to firm peaks.
- In a trifle bowl, layer whipped cream, cake cubes, more cream, and peaches. Repeat layers, finishing with whipped cream and a few peach slices on top.
- Chill for a few hours before serving.
