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Specialty Desserts

Peaches & Crème Trifle

Peaches & Crème Trifle

Recipe shared by:Duncan Hines

  • Hands-on Time: 40 Minutes
  • Total Time: 80 Minutes
  • Servings: 16 Servings
  • Difficulty: EASY


  • 1 box Classic Yellow Cake Mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 2 tubs whipped topping
  • 1 tbsp ground cinnamon
  • 4 large fresh peaches
  • 1 cup toasted almonds

Baking Instructions

  • Preheat oven to 350°F, 325°F for dark or coated pans. Grease and flour a 9"x13” baking pan.
  • Prepare yellow cake mix and pour cake batter into prepared pans and bake.
  • Bake for 23-28 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely.
  • While cake is in the oven, put both tubs of cool whip in a large bowl with the cinnamon. Using a spatula, mix until thoroughly combined. Put in the refrigerator until ready to assemble the trifle.
  • Peel the peaches using a paring knife and cut in half to remove the pits. Cut each half into ¼” slices. Place in a bowl and set aside.
  • Roughly chop the almonds.
  • Once cake is completely cool, cut into 1" cubes. Line up cubed cake, cinnamon cool whip mixture, sliced peaches and chopped almonds.
  • In a large glass trifle dish (or two smaller Tupperware containers), layer the cake on the bottom. Spread ⅓ of the cinnamon cool whip mixture on top of the cake. Lay ½ the sliced peaches next, then sprinkle ⅓ cup of the chopped almonds.
  • Repeat the layering process in step 8 one more time and finish with the last ⅓ of the cinnamon cool whip on top, garnishing with the last ⅓ cup of toasted almonds.
  • Serve immediately or cover and put in the refrigerator.

Tips & Inspirations

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.

Chocolate sauce can turn grainy. You can prevent this if you melt the chocolate in a saucepan over very low heat. Or melt your mixture in a 1-cup glass measuring cup in your microwave on HIGH for 1 to 1 1/2 minutes; stir to ensure chocolate is melted.

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