Easy Peach and Cream Cheese Pound Cake Trifle Recipe to Charm Guests

Summer’s sweetest dessert comes alive with a decadent peach and cream cheese pound cake trifle that promises pure indulgence.

Layers of velvety cream cheese blend seamlessly with ripe, juicy peaches and tender pound cake cubes.

Each spoonful delivers a delightful dance of textures and flavors that will make taste buds sing.

Soft peach slices nestled between creamy cheese and buttery cake create a heavenly combination.

The dessert brings together classic comfort with elegant presentation, perfect for backyard gatherings or special occasions.

Chilled and refreshing, this trifle transforms simple ingredients into an extraordinary treat that will have everyone asking for seconds.

Why You’ll Crave Peach Pound Cake Trifle

• Craft a Showstopping Dessert: Impress guests with a visually stunning layered trifle that combines soft pound cake, juicy peaches, and billowy whipped cream in one elegant dish.
• Simple Yet Sophisticated Technique: Master professional-level baking and assembly skills without requiring advanced culinary training, making this recipe accessible for home cooks of all skill levels.
• Summer Party Perfect Treat: Create a crowd-pleasing dessert ideal for backyard gatherings, potlucks, and celebratory events that highlights seasonal peaches in a delightful, indulgent presentation.
• Versatile Make-Ahead Option: Prepare components in advance and assemble closer to serving, reducing last-minute stress and allowing more time to enjoy with family and friends.

Build Your Peach Trifle With These Essentials

• Unsalted Butter: A rich and creamy base that helps create a tender cake texture.
• Cream Cheese: Provides moisture and a tangy flavor to the pound cake.
• Granulated Sugar: Adds sweetness and helps create a light, fluffy cake structure.
• Eggs: Bind ingredients together and provide structure to the cake.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• All-Purpose Flour: The main structural component of the cake.
• Baking Powder: Helps the cake rise and become light and airy.
• Salt: Balances the sweetness and enhances the overall flavor.

• Fresh Peaches, Lemon Juice, Granulated Sugar: Create a sweet and tangy peach mixture that complements the cake.
• Heavy Cream, Powdered Sugar, Vanilla Extract: Combine to make a light and fluffy whipped cream topping that adds richness to the trifle.

Easy Steps To Peach Pound Cake Trifle

Step 1: Prepare Baking Setup

Warm up the oven to 350°F.

Coat two 9×5-inch loaf pans with nonstick cooking spray, ensuring smooth cake release.

Step 2: Whip Butter and Cream Cheese

• Butter
• Cream cheese
• Sugar

Mix on medium speed until the mixture becomes light, airy, and fluffy, about 3-4 minutes.

Step 3: Incorporate Eggs and Vanilla

Add eggs one by one, thoroughly mixing after each addition.

Stir in vanilla extract for rich flavor.

Step 4: Create Dry Ingredient Blend

• Flour
• Baking powder
• Salt

Gently fold dry ingredients into wet mixture until just combined.

Step 5: Bake Pound Cakes

Evenly distribute batter between prepared pans.

Bake for approximately 45 minutes until a toothpick emerges clean.

Step 6: Cool Cakes

Allow cakes to cool completely at room temperature.

Step 7: Prepare Cake Cubes

Slice pound cakes into 3/4-inch thick pieces, then cut into uniform cubes.

Step 8: Prepare Peaches

Boil water and blanch peaches by marking an “X” at the bottom.

Cool in ice water and peel skins.

Halve peaches, remove pits, slice two thinly, and cube remaining peaches.

Step 9: Season Peach Cubes

Toss peach cubes with sugar and lemon juice for enhanced sweetness.

Step 10: Whip Cream Topping

• Heavy cream
• Powdered sugar
• Vanilla

Beat until firm peaks form.

Step 11: Assemble Trifle Layers

• Whipped cream
• Cake cubes
• Peaches

Finish with a decorative top of whipped cream and peach slices.

Step 12: Chill and Serve

Refrigerate for several hours to allow flavors to meld.

Serve chilled and enjoy this luxurious dessert.

Tips For Layers Of Peach Pound Cake Perfection

• Avoid overmixing the batter to keep the pound cake moist and tender during baking.
• Let cubed peaches sit with sugar and lemon juice to enhance their natural sweetness and create a juicy syrup.
• Build trifle layers gently to maintain distinct textures and prevent ingredients from becoming mushy.
• Refrigerate the trifle for several hours to allow flavors to meld and develop a richer, more cohesive dessert experience.

Tasty Variations For Peach & Cream Trifle Fans

• Gluten-Free Peach Paradise: Swap wheat flour with almond or coconut flour for a celiac-friendly version that keeps the rich, creamy texture intact.
• Vegan Velvet Delight: Replace butter, cream cheese, and eggs with plant-based alternatives like coconut cream, vegan cream cheese, and flax eggs to create a dairy-free, egg-free treat.
• Low-Sugar Summer Bliss: Use monk fruit sweetener or stevia instead of sugar, and opt for fresh, ripe peaches to maintain natural sweetness while reducing overall sugar content.
• Tropical Fruit Fusion: Substitute peaches with mangoes or pineapples for a different seasonal fruit trifle that brings exotic flavors to the classic dessert.

Serve Peach Pound Cake Trifle In Style

• Summer Party Centerpiece: Create a stunning dessert table centerpiece with this trifle as the star attraction. Garnish with fresh mint leaves and edible flowers for extra elegance.
• Breakfast Brunch Delight: Serve small portions in elegant parfait glasses for a luxurious morning treat. Pair with fresh coffee or mimosas for a delightful weekend breakfast experience.
• Picnic Perfect Dessert: Pack individual mason jars with layered trifle for an easy outdoor dessert. Seal tightly and chill for a portable, crowd-pleasing summer sweet that travels beautifully.
• Dinner Party Finale: Present the trifle as a sophisticated dessert course. Use a clear glass bowl to showcase beautiful layers and impress guests with its stunning visual appeal and rich flavors.

Storing Peach Trifle To Keep It Dreamy

• Store leftover trifle in an airtight container, covering the surface with plastic wrap to prevent drying. Keep refrigerated for up to 3 days, ensuring the whipped cream stays fresh and cake remains moist.
• Carefully wrap single servings in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 weeks, allowing for quick dessert access later.
• Thaw refrigerated or frozen trifle in the refrigerator overnight. Let sit at room temperature for 15-20 minutes before serving to soften whipped cream and enhance flavors.
• Never microwave trifle, as it will destroy the delicate texture of cream and cake, turning the dessert soggy and unappetizing.

FAQs

• Can I use frozen peaches instead of fresh ones?

Yes, thaw and drain frozen peaches thoroughly before using to prevent excess liquid in the trifle.

• What if I don't have a trifle bowl?

Use any clear glass bowl or individual serving glasses to showcase the beautiful layers.

• How do I know if my pound cake is baked correctly?

Insert a toothpick into the center – it should come out clean with no wet batter attached, indicating the cake is fully baked.

• Can I make this dessert ahead of time?

Yes, prepare the trifle up to a day in advance and keep refrigerated, which actually allows flavors to meld together nicely.

Peach and Cream Cheese Pound Cake Trifle Recipe

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4.6 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Indulgent Peach and Cream Cheese Pound Cake Trifle layers luscious Southern flavors into a stunning dessert masterpiece. Sweet summer peaches and velvety cream cheese create a heavenly combination you’ll savor with every delightful spoonful.

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Ingredients

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Cake Base:

• 8 ounces (226 grams) unsalted butter (at room temperature)
• 8 ounces (226 grams) cream cheese (at room temperature)
• 1 3/4 cups granulated sugar
• 5 large eggs (at room temperature)
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

Fruit Layer:

• 5 large peaches (about 3 1/2 pounds or 1.6 kilograms)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Cream Topping:

• 3 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract

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Instructions

1. Heat oven to 350°F and coat two 9×5-inch loaf pans with nonstick spray.
2. Cream butter, cream cheese, and sugar in a stand mixer until fluffy and pale, approximately 3-4 minutes.
3. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
4. Sift flour, baking powder, and salt together. Gently fold dry ingredients into wet mixture until just combined.
5. Evenly distribute batter between prepared pans. Bake for 45 minutes until a toothpick inserted comes out clean.
6. Allow cakes to cool completely at room temperature.
7. Transform pound cakes into 3/4-inch cubes by slicing and cutting.
8. Prepare peaches by scoring bottoms with an “X”, blanching in boiling water, then shocking in ice water to facilitate easy peeling.
9. Halve peaches, remove pits, and create thin slices and cubes. Toss cubed peaches with sugar and lemon juice to enhance flavor.
10. Whip cream with powdered sugar and vanilla until stiff peaks form.
11. Construct trifle by layering whipped cream, cake cubes, and peaches in a decorative glass bowl. Alternate layers, culminating with a crown of whipped cream and artistic peach slice garnish.
12. Refrigerate for several hours to allow flavors to meld before serving.

Notes

• Enhance cake texture by ensuring butter and cream cheese are at room temperature before mixing for smoother, fluffier results.
• Prevent cake from drying by not overmixing batter and checking doneness early with toothpick test to maintain moisture.
• Swap peaches with seasonal fruits like nectarines or berries for varied flavor profiles and year-round enjoyment.
• Reduce sugar content by using fresh, ripe peaches and cutting added sugar in fruit mixture for a lighter dessert option.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 456 kcal
• Sugar: 36 g
• Sodium: 190 mg
• Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg