If you’re looking to dazzle friends and family with a show-stopping summer dessert, the Peaches and Cream Punch Bowl Cake brings together layers of moist cake, sweet peaches, creamy pudding, and fluffy whipped topping into one glorious, crowd-pleasing trifle. Whether served at a backyard barbecue or a holiday gathering, this classic Southern favorite delivers charm, nostalgia, and utter deliciousness in every spoonful. Best of all, it’s easy enough to throw together—even on a busy day—while still tasting like something you’d find at grandma’s table.
Ingredients You’ll Need
-
Cake:
- 1 box yellow cake mix (plus ingredients to prepare)
Filling:
- 2 cans (15 oz each) sliced peaches in juice or light syrup, drained and chopped
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- Extra peach slices and mint for garnish (optional)
How to Make Peaches and Cream Punch Bowl Cake
Step 1: Bake and Cool the Cake
Begin your journey to dessert bliss by preparing the yellow cake mix according to the package instructions. Bake in a 9×13-inch pan until golden and springy to the touch, then set it aside to cool completely. This step is essential, as warm cake can make your layers mushy—patience pays off here!
Step 2: Cube the Cake
Once your cake has cooled, grab a sharp knife and cut it into even cubes, about 1 to 1.5 inches. Bite-sized pieces make for easy layering (and serving), so don’t worry about being too precise—just aim for consistency so every spoonful feels like a treat.
Step 3: Mix the Creamy Vanilla Filling
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about two minutes, or until nicely thickened. Add the sour cream and vanilla extract, and stir until everything is smooth and irresistibly creamy. This is what will bind your layers into dreamy harmony.
Step 4: Prepare the Peaches
Drain the canned peach slices well (nobody wants a soggy trifle!), then chop them into bite-sized pieces. If you’re feeling extra fancy and peaches are in season, swap in fresh, peeled peaches—the flavor gets even more summery.
Step 5: Layer the Peaches and Cream Punch Bowl Cake
Now comes the fun part: assembly! In your punch bowl or trifle dish, arrange half the cake cubes in an even layer, top with half the chopped peaches, then spoon on half of your creamy pudding mixture. Finish this layer with a fluffy dollop of whipped topping. Repeat the layers with the remaining ingredients, finishing with more whipped topping for that signature look. Smooth it all out so every layer is peeking through the glass.
Step 6: Garnish and Chill
Adorn your creation with extra peach slices and a handful of mint sprigs for a colorful, fresh finish. Cover and chill in the refrigerator for at least two hours, letting those luscious layers meld together. This patience results in pure dessert magic!
How to Serve Peaches and Cream Punch Bowl Cake
Garnishes
A generous crown of whipped topping, vibrant peach slices, and a few sprigs of fresh mint are all you need to make your Peaches and Cream Punch Bowl Cake pop. If you’re entertaining, consider a dusting of crushed vanilla wafers for added crunch and visual flair.
Side Dishes
While this dessert is very much the star of the show, it pairs wonderfully with other light, citrusy dishes. Think lemon bars, a crisp fruit salad, or simple finger sandwiches if you’re serving it as part of a brunch or afternoon tea spread.
Creative Ways to Present
Traditionally, this cake shines in a glass punch bowl or trifle dish, showing off its beautiful layers. For parties, try making individual servings in mason jars or clear plastic cups—they’re portable, adorable, and ensure everyone gets a perfect serving. You can even serve it parfait-style or stack in a wide shallow dish for easy scooping!
Make Ahead and Storage
Storing Leftovers
Peaches and Cream Punch Bowl Cake stores beautifully in the fridge for up to three days. Just cover the bowl tightly with plastic wrap or transfer to an airtight container. As it sits, the flavors blend even more, though the cake may soften a bit—some would say it’s even better the next day!
Freezing
While you technically can freeze this dessert, keep in mind the whipped topping and pudding may change texture after thawing. For best results, assemble just the cake and peaches, freeze those layers, and add the creamy components fresh before serving.
Reheating
This no-bake treat is made to be served chilled straight from the fridge. There’s no need to reheat—simply spoon, serve, and enjoy the creamy, cool goodness.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! Fresh, ripe peaches are a sweet upgrade when in season. Just peel and slice before layering. You may want to toss them with a little sugar and lemon juice to bring out their juices and prevent browning.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works beautifully! Just be sure to whip it until stiff peaks form so it holds up in the layers. If you want extra stability, add a small spoonful of powdered sugar or instant pudding mix to your whipped cream.
Could I substitute a different type Dessert
Definitely! Pound cake or angel food cake are classic alternatives and bring different textures—pound cake is denser and richer, while angel food is lighter and more delicate. Either will soak up the creamy layers in a delicious way.
How far in advance can I make this dessert?
You can assemble Peaches and Cream Punch Bowl Cake up to a day ahead, allowing plenty of time for the flavors to meld. If making much further in advance, consider prepping the components separately and assembling the day you plan to serve.
Is this dessert suitable for a crowd?
Absolutely! With 12 generous servings (and the option to stretch it further with extra fruit or whipped topping), Peaches and Cream Punch Bowl Cake is ideal for potlucks, parties, or any gathering where you want to wow your guests with something special yet easy to serve.
Final Thoughts
If you’re ready to impress without stress, go ahead and give Peaches and Cream Punch Bowl Cake a try. It’s delightfully easy, beautifully layered, and bursting with summer flavor in every bite. Friends, family, and even picky eaters will come back for seconds—maybe even thirds!
Print
Peaches and Cream Punch Bowl Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for cake)
- Total Time: 2 hours 50 minutes (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake (assembly)
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Peaches and Cream Punch Bowl Cake. Layers of moist yellow cake, sweet peaches, creamy pudding, and whipped topping come together in a heavenly dessert that’s perfect for any occasion.
Ingredients
ScaleCake:
- 1 box yellow cake mix (plus ingredients to prepare)
Filling:
- 2 cans (15 oz each) sliced peaches in juice or light syrup, drained and chopped
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- Extra peach slices and mint for garnish (optional)
Instructions
- Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13-inch pan. Let it cool completely, then cut into cubes.
- Filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Stir in the sour cream and vanilla extract until smooth.
- Assembly: In a large punch bowl or trifle dish, layer half of the cake cubes, followed by half of the chopped peaches, half of the pudding mixture, and half of the whipped topping. Repeat the layers with the remaining ingredients.
- Garnish: Smooth the top and garnish with additional peach slices and fresh mint if desired. Chill for at least 2 hours before serving.
Notes
- For a more homemade touch, use fresh peaches when in season.
- You can also substitute the yellow cake with pound cake or angel food cake for a different texture.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 25g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
