Peaches & Cream Trifle

Servings 8
Prep Time


For the cake:

  • 1 box white cake mix

For the pudding:

  • 4 cups whole milk
  • cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 large egg yolks
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract

For the peaches:

  • 3 tablespoons unsalted butter
  • 7-8 medium to large peaches peeled, pit removed, and diced into bite-sized pieces
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon

For the whipped cream:

  • 1 quart heavy whipping cream
  • cup granulated sugar
  • fresh mint for garnish


  1. Make the boxed cake according to directions on the package. Let cool completely.

Next, make the pudding:

  1. In a medium bowl, mix together ¼ cup of the milk and the egg yolks. Set aside.
  2. In a medium saucepan, add the remaining milk, sugar, cornstarch and salt over medium heat. Stirring often, bring to a light simmer.
  3. Add ½ cup of the warm milk mixture to the egg yolks, whisking to combine.
  4. Add another ½ cup of the warm milk to the egg mixture another two times (three times total). This tempers the egg yolks so they don’t curdle.
  5. Add this mixture to the remaining milk in the saucepan.
  6. Lower the heat to medium-low and continue heating another 4-6 minutes, stirring with a spatula, until it is thick enough that it covers the back of the spatula.
  7. Remove from heat and stir in butter and vanilla, stirring until butter is melted.
  8. Cover with plastic wrap, pressing it directly on the surface of the pudding to avoid it developing a skin, and let cool completely.

Next, make the peaches:

  1. In a large saucepan, melt the butter.
  2. Add peaches, sugar and cinnamon; cook over medium heat until peaches are softened and sugar is dissolved, about 7-8 minutes. Remove from heat.

Next, prepare the whipped cream:

  1. In a large bowl with electric mixer, add the heavy whipping cream and sugar.
  2. Whip on high speed until medium peaks form.
  3. Set aside 2 cups of the whipped cream.
  4. Fold the remaining whipped cream into the cooled pudding.

Now it’s time to assemble the trifle:

  1. Cut the cake into thirds, then cut into bite-sized pieces.
  2. Layer a third of the cake on the bottom of your trifle bowl.
  3. Evenly spread a third of the peach mixture on top of the cake pieces.
  4. Evenly spread a third of the pudding mixture on top of the peaches.
  5. Repeat until three layers are complete, leaving a few pieces of peaches at the end for garnish.
  6. Top with remaining whipped cream. Garnish with peaches and mint. Serve and enjoy!
  7. Recipe by: greens & chocolate |