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Peaches & Crème Trifle

Guests are bound to be delighted with a delicious bowl of Peaches & Crème Trifle.


  1. Preheat oven to 350°F, 325°F for dark or coated pans. Grease and flour a 9"x13” baking pan.
  2. Prepare yellow cake mix and pour cake batter into prepared pans and bake.
  3. Bake for 23-28 minutes. Cake is done when toothpick inserted in centre comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely.
  4. 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.
  5. 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.
  6. Roughly chop the almonds.
  7. Once cake is completely cool, cut into 1" cubes. Line up cubed cake, cinnamon cool whip mixture, sliced peaches and chopped almonds.
  8. 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.
  9. 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.
  10. Serve immediately or cover and put in the refrigerator.