No bake Peaches and Cream Trifle is a delicious anytime treat, made with layers of pound cake, sliced peaches, pudding, and whipped topping, all beautifully displayed in a big glass bowl. Perfect for summer parties, potlucks, or any time you are feeding a crowd.

Peaches and Cream Trifle inside a trifle bowl with a couple of fresh peaches on the table.

Peach Trifle Recipe

Our Peaches and Cream Trifle recipe requires no peach peeling! Quick and easy to make using a handful of store-bought packages and cans, this cool and creamy dessert looks and tastes just as delicious as if each component is homemade.

With stacks of cake cubes covered with pudding, juicy peaches, and topped with whipped cream, this trifle with peaches is a pretty presentation of sweet and fruity flavors when it’s layered in a large trifle bowl.

Why spend hours in the kitchen when a stone fruit trifle can be made more convenient using canned peaches (plus it adds a time-saving shortcut)? This layered peaches and cream dessert lets you enjoy a peach and pound cake trifle any time of year, without waiting for fresh fruit season!

Ingredients notes

Pound cake: I love using pound cake (store-bought or homemade) because it is dense and has a buttery flavor. It provides a sturdy base that holds up well when layered with pudding and peaches without becoming mushy. You can also create your cake cubes from angel food cake, yellow cake, or vanilla cake.
Whole milk: When mixed with the pudding, the milk creates a thick, custard-like texture that contrasts nicely with the soft peaches and cake. This recipe works best with whole milk or 2% milk. Milk alternatives do not work well as they affect how the pudding sets up.
Instant vanilla pudding mix: Pudding adds a creamy and sweet layer to the trifle. You can substitute instant white chocolate or instant cheesecake pudding mix for the vanilla pudding. Make sure you are using instant pudding and not the cook-and-serve kind.
Canned sliced peaches: Canned sliced peaches are convenient and readily available all year round. They add a burst of fruity sweetness and a juicy texture to each bite. You can substitute thawed frozen peaches or fresh peeled peaches for the canned peaches if you prefer.
Frozen whipped topping: Whipped topping complements the sweetness of the pudding and peaches and adds a fluffy layer to the top of the trifle. You can also use Cool Whip or make your own homemade whipped cream from scratch.

See the recipe card for full information on ingredients and quantities.

How to Make Peaches and Cream Trifle

Cut The Cake: Slice the pound cake into 1 inch cubes.
Prepare The Pudding: Sprinkle the pudding mix over the milk and mix until the pudding begins to thicken to the consistency of yogurt.
Assemble: Place a single layer of cake cubes into the bottom of the trifle bowl and cover with a layer of pudding. Arrange sliced peaches around the perimeter of the glass and then add a layer of peaches over the pudding. Repeat the layers.
Top The Trifle: Top with a layer of whipped cream and sliced peaches in the center.
Serve: Keep the trifle in the refrigerator, loosely covered until ready to serve. Enjoy!

Place a single layer of cake cubes into the bottom of the trifle bowl. Then cover with a layer of pudding. Add a layer of peaches over the pudding. Repeat the layers. Arrange the reserved sliced peaches in the center of the whipped topping.

Serving Suggestions

Find a beautiful trifle bowl (I love this one) with a pedestal so you can see all of the gorgeous layers. If you want one that is more portable, check out this version with a lid.

Want to make them mini? I don’t blame you if you don’t want to share your trifle treat! For individual peach trifles, swap the large trifle bowl for mason jars and make them mini-size (like my S’mores Trifle).

Tips & Variations

Prepare The Peaches: Drain the peaches well to prevent soggy cake cubes. Be careful when using frozen or fresh peaches. Fresh peach juice is very acidic and will stain any light-colored clothing.
Slice The Same Size: Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle. Also, if some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear the same size.
Ensure A Pretty Presentation: When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
Load The Layers: This recipe makes 3 layers of pound cake, 3 layers of pudding, and 2 layers of peaches using a 3.25 quart or 104 ounce trifle bowl. Depending on the size of your trifle bowl, you may end up with extra components.
Add Tang To The Trifle: If you’d like a little tang added to your pudding layer, you can make a pudding and cream cheese mixture. For inspiration, try my Lemon Raspberry Trifle, Lemon Blueberry Trifle and Strawberry Shortcake Trifle recipes.

Peaches and Cream Trifle with whipped topping and peach slices.

Proper Storage

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: This dessert is not suitable for freezing.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Peaches and Cream Trifle in a dessert glass with whipped cream on top.

More Trifle Recipes

If you tried this Peaches and Cream Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote

Peaches and Cream Trifle

Author — Jennifer Fishkind

Serves —

Peaches and Cream Trifle is loaded with layers of pound cake, pudding, peaches, and whipped topping. Easy to make any season using canned, fresh, or frozen fruit.

Print Rate PinSave

Prep Time 20

Cook Time 0

Total Time 20

Ingredients

▢ 24 ounces (2 12-ounce -or- 340g) store bought pound cake (my pound cake came from Walmart bakery section)
▢ 4 cups cold whole milk
▢ 6.8 ounces (2 3.4 ounce -or- 96g) packages instant vanilla pudding mix (I used Great Value. You can use your favorite brand)
▢ 15 ounces (or 432g) canned sliced freestone peaches well drained
▢ 29 ounces (or 822g) canned sliced peaches well drained
▢ 8 ounces (or 226g) whipped topping thawed

Instructions

Slice the pound cake into 1 inch cubes.
Add the 4 cups of cold milk to a large (4-5 quarts) mixing bowl.
Sprinkle the 2 packages of instant vanilla pudding mix over the cold milk. Use either a whisk, or a handheld mixer on low speed, to mix the pudding for about 1 ½ – 2 minutes until the pudding begins to thicken (about the consistency of yogurt)
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)
Spoon ⅓ of the pudding on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pudding evenly over the pound cake cubes.
Place a single layer of sliced peaches against the glass. Then lay a layer of peaches flat over the pudding. If some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear more uniform in size. Reserve 4-6 peach slices for garnish. Repeat the layers. (You will end up with 3 layers of pound cake, 3 layers of pudding and 2 layers of peaches)
After you have smoothed the 3rd layer of pudding, top the pudding with the 8 ounce container of thawed whipped topping. Use a silicone spatula or an offset spatula to smooth the whipped topping to the edges of the trifle bowl.
Arrange the reserved sliced peaches in the center of the whipped topping. (You can arrange the peaches in a fan or spiral if you choose) Keep the trifle in the refrigerator, loosely covered until ready to serve. You can make this the day before, and the longer it sits, the more the flavors will have time to meld. Store any leftovers covered in the refrigerator for up to 3 days.

Jenn’s Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: This dessert is not suitable for freezing.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Tips:

Make sure to drain the peaches well to prevent soggy cake cubes. Be careful when using frozen or the fresh peaches. Fresh peach juice is very acidic and will stain any light colored clothing.
Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle. Also, if some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear the same size.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
This recipe makes 3 layers of pound cake, 3 layers of pudding, and 2 layers of peaches using a 3.25 quart or 104 ounce trifle bowl. Depending on the size of your trifle bowl, you may end up with extra components.
If you’d like a little tang added to your pudding layer, you can make a pudding and cream cheese mixture. For inspiration, try my Lemon Raspberry Trifle, Lemon Blueberry Trifle and Strawberry Shortcake Trifle recipes.