If you’re looking for a show-stopping dessert that tastes like a Southern summer dream, you have to try Peaches and Cream Punch Bowl Cake. This beauty is layered with fluffy yellow cake, sweet peaches, a cloud-like cream cheese filling, and silky vanilla pudding, all coming together in a spectacular punch bowl. The combination of creamy, fruity, and cakey layers is pure magic—ideal for potlucks, celebrations, or simply sharing a little joy with family. Every spoonful is a cool and luscious treat that’s guaranteed to be the hit of any gathering.

Peaches and Cream Punch Bowl Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Peaches and Cream Punch Bowl Cake is how just a handful of easy-to-find ingredients transform into a dessert that tastes like you fussed for hours. Each element plays an important role: the cake soaks up flavor, the peaches add bright freshness, the creamy filling makes it decadent, and the pudding ties it all together.

Yellow cake mix: Simple and reliable, this forms the soft, moist base for perfect cake cubes.
Eggs, oil, and water (as needed for cake mix): Prepare according to the box instructions—these give the cake structure and richness.
Canned sliced peaches in juice: Sweet and juicy, these bring summery flavor and a beautiful golden color, chopped for even layering.
Instant vanilla pudding mix: Adds luscious flavor and a dreamy custard-like texture you’ll crave.
Cold milk: Whisks with the pudding mix until thick for the silkiest results.
Whipped topping (thawed): The finishing touch that keeps everything light and oh-so-creamy.
Cream cheese (softened): Blends into the filling for an irresistibly smooth and tangy base.
Powdered sugar: Sweetens the creamy layer just enough for balance.
Extra peach slices and whipped topping (optional for garnish): Perfect for making that top layer extra pretty and irresistible.

How to Make Peaches and Cream Punch Bowl Cake

Step 1: Bake and Cool the Cake

First things first, make the yellow cake according to the package instructions, pouring the batter into a 9×13-inch pan. Once it’s baked to golden perfection, set it aside and let it cool completely. This step is key—if the cake is still warm when you assemble, the creamy layers could melt.

Step 2: Prepare the Creamy Filling

While your cake is cooling, beat the softened cream cheese and powdered sugar together in a mixing bowl until the mixture is creamy with no lumps remaining. Then, gently fold in your thawed whipped topping using a spatula. You’ll end up with a pillowy mixture that will be the heart of this dessert!

Step 3: Whisk the Pudding

Next, grab a medium bowl and whisk the instant vanilla pudding mix with cold milk for about 2 minutes, until it’s thick and smooth. This pudding brings another layer of creamy sweetness that melds beautifully with the peaches and cake.

Step 4: Cut and Chop

Cut your cooled cake into 1-inch cubes—it doesn’t have to be perfect. Then, drain your canned peaches and chop them into bite-sized pieces so every spoonful has a burst of fruity flavor.

Step 5: Layer the Peaches and Cream Punch Bowl Cake

In a large glass punch bowl or trifle dish, start with half of the cake cubes on the bottom. Scatter half of the chopped peaches on top. Spread over half the cream cheese mixture, then drizzle half of the vanilla pudding across that. Now repeat all the layers with the remaining ingredients, ending with a crown of creaminess on top.

Step 6: Garnish and Chill

To finish, arrange extra peach slices around the edge and dollop on some extra whipped topping if you’d like. Cover the bowl with plastic wrap and refrigerate for at least 4 hours—overnight is even better! This gives all the flavors a chance to blend beautifully.

How to Serve Peaches and Cream Punch Bowl Cake

Garnishes

Let your creative side shine! Arrange fresh peach slices, a swoosh of whipped topping, or even a sprinkle of chopped pecans or crushed vanilla wafers on top. The garnishes add color, crunch, and an extra layer of southern charm that everyone will love.

Side Dishes

While Peaches and Cream Punch Bowl Cake is a superstar on its own, it pairs wonderfully with lighter treats like lemon bars, iced tea, or a fresh fruit salad. These sides keep the meal feeling bright and balanced, making your dessert table look and taste inviting.

Creative Ways to Present

Trifles are meant for showing off, and Peaches and Cream Punch Bowl Cake is no exception. Make individual servings in clear mason jars for a picnic, or assemble it in small glasses for parties and showers. Each presentation brings a little extra wow-factor to your gathering and makes serving a breeze.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, simply cover the punch bowl with plastic wrap (or transfer portions to airtight containers) and refrigerate. It stays perfectly fresh and delicious for up to 3 days, making it a fantastic make-ahead dessert for busy hosts.

Freezing

While the cake layer and peaches technically freeze well, the creamy components tend to lose their dreamy texture after thawing. For best results, enjoy your Peaches and Cream Punch Bowl Cake fresh from the fridge, but if you must freeze, do so in individual portions and thaw gently—just bear in mind some texture changes.

Reheating

No reheating required (and none recommended)! This chilled dessert is at its best served cold, straight from the refrigerator. If it’s been sitting out for a bit, a quick return to the fridge will keep everything fresh and fabulous.

FAQs

Can I use fresh peaches instead of canned?

Absolutely! Fresh, ripe peaches are wonderful when they’re in season. Just peel, slice, and give them a quick toss in a bit of sugar if they’re not super sweet, then layer as directed.

How far in advance can I make this dessert?

You can assemble Peaches and Cream Punch Bowl Cake up to a day ahead. In fact, a few hours in the fridge make it even better, as the flavors meld and the cake becomes even more luscious.

What can I use instead of whipped topping?

If you’d rather not use store-bought whipped topping, freshly whipped cream (stiff peaks) is a delicious substitute. Just remember to sweeten it lightly and stabilize with a touch of powdered sugar if possible.

Can I use a different flavor of cake mix?

Definitely! While yellow cake is classic, a white or butter cake mix also works beautifully. If you love a twist, try a French vanilla or even a light lemon cake for an extra zing.

How do I make this dessert gluten-free?

Simply substitute your favorite gluten-free cake mix and double-check that your instant pudding and other ingredients are gluten-free certified. It’s an easy switch that keeps all the peachy-creamy goodness intact.

Final Thoughts

I truly hope you give this Peaches and Cream Punch Bowl Cake a try—the way the layers come together is simply delightful, and it always sparks smiles wherever it appears. It’s easy, delicious, and full of nostalgic Southern charm, so don’t be surprised if you’re asked to make it again and again. Gather your friends, grab a punch bowl, and let the sweet celebrations begin!

Peaches and Cream Punch Bowl Cake Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 1 hour + chilling
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy, fruity goodness of this Peaches and Cream Punch Bowl Cake. Layers of moist yellow cake, sweet peaches, vanilla pudding, and a rich cream cheese mixture come together in a delightful Southern-inspired dessert that’s perfect for any occasion.

Ingredients

Scale

Cake:

1 box yellow cake mix (plus ingredients to prepare)

Cream Cheese Mixture:

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (thawed)
1 block (8 oz) cream cheese (softened)
1/4 cup powdered sugar

Additional:

2 cans (15 oz each) sliced peaches in juice (drained and chopped)
Extra peach slices and whipped topping for garnish (optional)

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Instructions

Cake Preparation: Prepare the yellow cake mix according to package instructions using a 9×13-inch pan. Let the cake cool completely, then cut into 1-inch cubes.
Cream Cheese Mixture: In a medium bowl, whisk together the pudding mix and cold milk until thickened. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping until fully combined.
Assembly: In a large glass punch bowl or trifle dish, layer half of the cake cubes, followed by half of the chopped peaches, half of the cream cheese mixture, and a drizzle of vanilla pudding. Repeat the layers with the remaining ingredients. Smooth the top and garnish with peach slices and a dollop of whipped topping if desired. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

You can substitute fresh or frozen peaches when in season.
For added texture, sprinkle chopped pecans or crushed vanilla wafers between the layers.
This dessert is best made ahead to allow the flavors to meld.

Prep Time: 30 minutes
Cook Time: 30 minutes (for cake)
Category: Dessert
Method: No-Bake (assembly), Baking (cake)
Cuisine: Southern American