Yes it’s that time of year again when I start posting delicious pumpkin recipes! I have been brainstorming over the past few months of some creative new pumpkin recipes to share with my readers. Last weekend I had a pumpkin recipe fail with an attempt at pumpkin pizza (I am hoping the second attempt is better), so I was thrilled when this super easy recipe for a Pumpkin Cream Waffle Cake turned our superb.
There is no joke when I say this is an easy recipe. To simplify things I used frozen waffles and mixed together pre-made whipped topping and yogurt for the filling. There was no whipping cream for this recipe (even though that is not a horribly difficult task either). The most difficult part was perfecting the drizzle for the glaze.
This cake could be served up for breakfast or as a treat. Honestly it is not terribly sweet. Frozen waffles are already low in sugar. I tried to keep the amount of added sugar in the creamy mixture to a minimum. For a slightly more sweet option, you could always add more chocolate drizzle (perhaps even in between layers).
The recipe for Pumpkin Cream Waffle Cake makes two small cakes. Please note that each cake is meant to be split – so the recipe makes a total of 4 servings! I would recommend eating the cake within 24 hours of making. For best results consume within a few hours of assembling. Due to the yogurt content keep refrigerated.
In other news, we are starting to think about the plans for Little Man’s first birthday. I can’t believe he is almost a one-year-old. Boy, how time flies when you are having fun. It is difficult with modern technology not to go overboard with party planning. I told myself to try and keep things simple, but of course as I look online the ideas keep growing. Stay tuned to find out what theme we decide on!
- 6 frozen whole grain waffles
- 1 cup Tru Whip (or Cool Whip Lite)
- 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
Note: For a sweeter cake drizzle chocolate in between each layer