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Peaches and Cream Cheese Pound Cake Trifle

Peaches and Cream Cheese Pound Cake Trifle

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time: 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings

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.
Keyword #northeastnosh #peachesandcream #triflebowl #poundcake #dessert #summerdessert #food #foodie
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