Skip the pumpkin spice latte for a tasty Pumpkin Mug Cake! In just 5 minutes, you can enjoy autumn flavor in cake form with our Pumpkin Mug Cake recipe.
What You Need
Original recipe yields 2 servings
1 egg yolk
1 Tbsp. oil
1 Tbsp. water
1/4 cup canned pumpkin
1/2 cup Pumpkin Cake Mix (See tip.)
Let's Make It
Whisk egg yolk, oil and water in small bowl until blended. Add pumpkin; mix well. Stir in 1/2 cup Pumpkin Cake Mix.
Spoon into 2 (6- to 8-oz.) microwaveable mugs sprayed with cooking spray.
Microwave, 1 mug at a time, on HIGH 1 min. Cool 2 min. before serving.
Pumpkin Cake Mix
Combine 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding and 1 Tbsp. pumpkin pie spice. Store in airtight container at room temperature until ready to use as directed. Makes 8 cups or enough to make 16 mug cakes.
Serve topped with thawed COOL WHIP Extra Creamy Whipped Topping.
How to Store the Leftover Canned Pumpkin
Spoon leftover canned pumpkin into freezer-weight resealable plastic bags, adding 1/4 cup pumpkin to each bag. Freeze up to 3 months before using to prepare additional mug cakes. Thaw in refrigerator before using.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.