When the summer sun is high or the holidays call for a no-fuss dessert, this No-Bake Peach Split Cake is your go-to masterpiece. Bursting with layers of creamy goodness, sweet peaches, and tropical pineapple, this chilled dessert is a guaranteed crowd-pleaser—no oven required. Whether you’re prepping for a family cookout, a baby shower, or just a weekend treat, this easy-to-make cake is light, flavorful, and refreshingly simple.

Who Will Love This Recipe

This recipe is perfect for:

• Busy parents who want a beautiful dessert without turning on the oven.

• Beginner bakers or teens who want to impress with minimal effort.

• Peach lovers who crave that delicate, juicy sweetness.

• Potluck pros looking for something portable, impressive, and always-devoured.

If you adore creamy textures, fruity flavors, and low-effort prep, you’re going to fall head over heels for this cake.

Why This No-Bake Peach Split Cake is So Great

Unlike traditional cakes that require baking, this dessert comes together quickly and effortlessly. It features three dreamy layers:

1. A buttery graham cracker crust — the perfect crisp base.

2. A velvety cream cheese filling — light, sweet, and fluffy.

3. A fruity topping made from crushed pineapple, vanilla pudding, whipped cream, and a generous layer of juicy peaches.

It’s cold, creamy, and full of summery flavor—making it ideal for hot days, last-minute guests, or any time you’re short on time but still want to deliver a knockout dessert.

Ingredients at a Glance

For the Crust:

• 2 cups graham cracker crumbs

• ½ cup melted butter

• ¼ cup sugar

For the Filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped cream

• 2 cans peach slices, drained

For the Topping:

• 1 can crushed pineapple, drained

• 1 package vanilla pudding mix

• 1 cup milk

• 1 cup whipped cream

• Fresh peach slices for garnish

Step-by-Step Instructions

1. Make the Crust

Start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even base. Refrigerate while you prepare the next layer to allow it to firm up.

2. Prepare the Filling

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped cream until well incorporated.

Spread this mixture evenly over your graham cracker crust. Then, layer the drained peach slices over the filling. Be generous—these are the stars of the show!

3. Make the Topping

Whisk together the vanilla pudding mix and milk until the mixture thickens (about 1–2 minutes). Fold in the whipped cream and crushed pineapple until fully combined.

Spread the topping mixture over the peach layer and smooth it out with a spatula.

4. Chill and Garnish

Refrigerate the cake for at least 4 hours, or overnight for best results. Right before serving, garnish with fresh peach slices for a pop of color and freshness.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish

• Mixing bowls (at least two)

• Hand mixer or stand mixer

• Rubber spatula

• Whisk

• Measuring cups and spoons

• Knife and cutting board (for fresh peach garnish)

Storage Tips

This dessert keeps very well refrigerated for up to 4 days. Store it in the baking dish and cover tightly with plastic wrap or a lid. It’s best served cold straight from the fridge.

Freezing is not recommended, as the whipped cream and pudding textures may change upon thawing.

Recipe Tips & Variations

Want to mix it up a little? Try these tips:

• Use fresh peaches during peach season for maximum flavor.

• Add crushed pecans or toasted coconut flakes on top for a little crunch.

• Substitute banana slices for peaches to make a no-bake banana split cake!

• Make it gluten-free with gluten-free graham crackers.

• Add a splash of peach schnapps or amaretto to the pudding for an adult twist.

Short on time? Use store-bought whipped topping like Cool Whip for even faster prep.

Pairing Suggestions

Looking to round out your meal or wow at the dinner table? Here are a few pairing ideas:

• Drink Pairings:

  • Sparkling white wine or Prosecco

  • Peach iced tea

  • Vanilla almond milk (for a lighter pairing)

• Serve After:

  • Grilled chicken or pork tenderloin

  • Summer salad with feta and berries

  • Light pasta dishes

The fruity creaminess of this cake complements savory or tangy main courses beautifully.

Frequently Asked Questions (FAQ)

Can I use fresh peaches instead of canned?

Absolutely! Just be sure to peel and slice them thinly. If they’re very juicy, pat them dry slightly before layering.

Can I make this in advance?

Yes—this dessert is perfect for making ahead. Prep it the day before and keep it chilled until ready to serve.

Can I use low-fat ingredients?

Yes, but keep in mind that full-fat cream cheese and whipped cream yield the best flavor and texture. Light versions work, but the result may be slightly less rich.

What kind of pudding mix should I use?

Use instant vanilla pudding mix (typically a 3.4 oz package). Avoid cook-and-serve pudding, as it won’t set the same way.

How do I keep the layers from getting soggy?

Make sure to drain your peaches and pineapple very well. Excess liquid is the main cause of soggy layers.

Final Thoughts: A Dessert That Delivers Every Time

This No-Bake Peach Split Cake is a testament to the magic of simple ingredients done right. It’s luscious, light, fruity, and creamy—all with no baking involved. Whether you’re hosting or just treating yourself, this is a recipe you’ll want to save, share, and make again and again.

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Happy no-baking! 🧁✨