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Double Decker Pumpkin Pie Yogurt Coffee Cake

Double Decker Pumpkin Pie Yogurt Coffee Cake
  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 8
A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.
By Stephanie Wise
Updated September 24, 2014
Make With
Make With
Gold Medal Flour

Ingredients

Coffee Cake

  • 1 1/3 cups granulated sugar
  • 6 eggs
  • 1/2 cup unsalted butter, melted, slightly cooled
  • 1 teaspoon vanilla
  • 1 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
  • 1/4 teaspoon salt

Streusel

  • 1 cup chopped pecans
  • 2/3 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla

Glaze

  • 2 cups powdered sugar
  • 1 to 2 tablespoons milk

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
170mg
57%
Sodium
80mg
3%
Potassium
180mg
5%
Total Carbohydrate
125g
42%
Dietary Fiber
2g
10%
Sugars
95g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 6 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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