Pumpkin Cream Waffle Cake



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Whole grain waffles are layered with a creamy pumpkin yogurt filling to form a delicious cake to be enjoyed at breakfast or for dessert.



  • 6 frozen whole grain waffles
  • 1 cup truwhip
  • 1/2 cup + 2 tbsp plain Greek yogurt
  • 1/3 cup pumpkin puree
  • 2 tbsp sugar
  • 1/4 – 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • Optional: Chocolate sprinkles


  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp milk
  • 1/4 teaspoon pure vanilla extract

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1. Toast waffles until well done or crispy; Let cool.
2. In medium bowl whisk together cool whip, yogurt, pumpkin, sugar, spice, and cinnamon
3. Place waffle flat on plate, spread 1/6 of creamy mixture on waffle (spread until about 1/2 inch away from edge), place another waffle on top of creamy mixture for 2nd layer, spread 1/6 of creamy mixture over that waffle, place another waffle on top of creamy mixture for 3rd layer, spread 1/6 of creamy mixture on top
4. Repeat steps in #3 for second cake
5. Whisk together ingredients for chocolate glaze
4. Drizzle chocolate glaze over top of cakes. If desired add sprinkles.

Note: For a sweeter cake drizzle chocolate in between each layer

Recipe Author:

Kristin Smith

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