Double Decker Pumpkin Pie Yogurt Coffee Cake

A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.

  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 8

Coffee Cake

1 1/3
cups granulated sugar
cup unsalted butter, melted, slightly cooled
teaspoon vanilla
container (4 oz) Yoplait® Light pumpkin pie yogurt (from 4-pack)
2 1/4
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
teaspoon salt


cup chopped pecans
cup packed light brown sugar
cup granulated sugar
teaspoons pumpkin pie spice
teaspoons vanilla


cups powdered sugar
to 2 tablespoons milk

  • 1 Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
  • 2 In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
  • 3 In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
  • 4 In small bowl, stir together Streusel ingredients.
  • 5 Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
  • 6 Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
  • 7 In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

Expert Tips

Make sure the melted butter is cool enough before adding it to the batter so it doesn’t cook the eggs.

Tap the sides of the pan to release the cake from the pan.