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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.
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.