Pumpkin Mug Cake
5 Min(s)
5 Min(s) Prep
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
Select All
2 servings
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
1
Whisk egg yolk, oil and water in small bowl until blended. Add pumpkin; mix well. Stir in 1/2 cup Pumpkin Cake Mix.
2
Spoon into 2 (6- to 8-oz.) microwaveable mugs sprayed with cooking spray.
3
Microwave, 1 mug at a time, on HIGH 1 min. Cool 2 min. before serving.
Kitchen Tips
Tip 1
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.
Tip 2
Serving Suggestion
Serve topped with thawed COOL WHIP Extra Creamy Whipped Topping.
Tip 3
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 400mg
17%
Total Carbohydrates 45g
16%
Dietary Fiber 2g
7%
Sugars 25g
50%
Protein 3g
6%
Vitamin A
100%
Vitamin C
2%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 servings
* 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.
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