Peach Cobbler Trifle


This quick and clever icebox treat takes only 25 minutes of hands-on time before you set it to chill. The fresh peach slices (no need to peel!) are macerated in a cinnamon-flecked lemon and sugar mixture and then layered with sweetened whipped cream and cubes of decadent pound cake.

Peach Cobble Trifle Recipe
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
4 hrs 35 mins
12 serves


  • 8 cups fresh peach slices (from about 2 lb. peaches), plus more for serving

  • ¼ cup packed dark brown sugar

  • ¼ cup granulated sugar

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • ½ teaspoon ground cinnamon

  • 3 cups heavy whipping cream

  • ¼ cup confectioners’ sugar

  • 1 teaspoon pure vanilla extract

  • 1 14-oz. store-bought pound cake, cut into 1-in. pieces (about 6 cups)


  1. Gently stir peach slices, dark brown and granulated sugars, lemon juice, and cinnamon in a large bowl until combined. Let sit, stirring occasionally, until peaches release liquid, about 20 minutes.

  2. Beat whipping cream, confectioners’ sugar, and vanilla with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.

  3. Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with about 1 cup peach mixture (including juices) and 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.

  4. Refrigerate until chilled, about 4 hours. Top with peach slices.

Chef's Notes

Don’t have a trifle dish? Use a large glass bowl. Since the bottom will be curved, just adjust the layers as necessary.

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