Pumpkin Cream Waffle Cake
serves:
4-6
ready in:
:15
prep time:
:20
cook time:
0
Whole grain waffles are layered with a creamy pumpkin yogurt filling to form a delicious cake to be enjoyed at breakfast or for dessert.
Ingredients
FOR THE WAFFLES:
- 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
FOR THE CHOCOLATE GLAZE:
- 1/2 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 1/4 teaspoon pure vanilla extract
Download PDF
Share on facebook
Share!
Share on twitter
Share!
Directions
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
post your truwhip creations with
#truwhipcreation
on facebook, twitter and instagram
for a chance to win free truwhip!
we love an empty truwhip tub!
recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are.- All
- Beverage
- Breakfast & Brunch
- Dessert
- Easy
- Entertaining
- Fall
- Far Out
- Holiday
- Keto
- Snacks
- Spring
- Summer
- Vegan
Entertaining
Peanut Butter Cheesecake
- All
- Beverage
- Breakfast & Brunch
- Dessert
- Easy
- Entertaining
- Fall
- Far Out
- Holiday
- Keto
- Snacks
- Spring
- Summer
- Vegan
breakfast
