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+ servings
A slice of pumpkin yogurt coffee cake

Pumpkin Yogurt Coffee Cake with Spiced Whipped cream

Katelyn Ryan
This coffee cake is made with pumpkin yogurt and filled with a spiced whipped cream filling before being drizzled with caramel for the perfect fall bite.
5 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 277 kcal


Pumpkin Yogurt Coffee Cake

  • ¼ cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup pumpkin flavored yogurt
  • cinnamon and sugar as needed

Spiced Whipped Cream

  • 8 oz heavy whipping cream
  • ¼ cup granulated sugar
  • 1 tbsp pumpkin spice blend
  • 1 tsp pure vanilla extract

For Assembly

  • butterscotch caramel as needed (store bought or homemade)


Pumpkin Yogurt Coffee Cake

  • Preheat oven to 350 F. Grease a 9-in round baking pan, set aside.
  • In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, mixing until combined.
  • In a separate bowl, whisk together the flour, baking powder, and cinnamon until well combined. Add a third of the dry mixture to the butter mixture and beat until combined. Add ¼ cup of the pumpkin yogurt, and mix until combined. Repeat the process, ending with the dry ingredients.
  • Pour the batter into the prepared pan and smooth out as necessary. Sprinkle the batter with the cinnamon sugar, as much as desired. Bake for approx. 30 minutes or until a toothpick inserted into center, comes out clean.

Spiced Whipped Cream

  • In a mixer bowl fitted with the whisk attachment, while the heavy cream until soft peaks. Add the sugar and pumpkin spice blend and whip until stiff peaks. Add vanilla extract and which until blended.


  • Slice the cake in half. Top bottom layer with a generous portion of the spiced whipped cream. Drizzle with butterscotch caramel.
  • Place second layer of cake on top. Garnish with remaining whipped cream (you may not need all of it) and drizzle with caramel as desired.


Calories: 277kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 208mgPotassium: 93mgFiber: 1gSugar: 27gVitamin A: 405IUVitamin C: 1mgCalcium: 151mgIron: 1mg
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