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2 servings, 1 cake each
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With their built-in portion control, these fun pumpkin mug cakes make it easy to enjoy just 1 serving.
Combine 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and 1 Tbsp. pumpkin pie spice. Store in airtight container at room temperature until ready to use as directed. Makes enough to make 16 mug cakes.
Serve topped with thawed Cool Whip Whipped Topping.
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 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.