Fast • One Bowl

Spiced Pumpkin–Chocolate Chip Mug Cake

1 mug cake | Prep Time: 10 Minutes | Start to Finish: 20 Minutes

• Cake
• 2 tablespoons butter
• ¼ cup canned pumpkin (not pumpkin pie mix)
• 2 tablespoons milk
• ½ teaspoon vanilla
• ½ cup Easy Scratch Cake Mix
• ¼ teaspoon pumpkin pie spice
• 1 tablespoon miniature semisweet chocolate chips
• Topping
• ¼ cup heavy whipping cream
• 1 teaspoon powdered sugar
• ⅛ teaspoon pumpkin pie spice
• 1 tablespoon caramel topping
• 1 teaspoon miniature semisweet chocolate chips

1 In 12-oz microwavable coffee mug, microwave butter on High 30 to 45 seconds or until melted. Stir in pumpkin, milk, vanilla, cake mix and ¼ teaspoon pumpkin spice with fork until well blended. Stir in 1 tablespoon chocolate chips.

2 Microwave uncovered on High 1 to 2 minutes or until toothpick inserted in center comes out clean and cake pulls from sides of mug. Cool 5 minutes.

3 Meanwhile, in small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar and ⅛ teaspoon pumpkin pie spice; beat on medium speed until stiff peaks form. Spoon whipped topping onto cake. Drizzle with caramel topping. Sprinkle with 1 teaspoon chocolate chips.

1 Mug Cake: Calories 1180; Total Fat 48g (Saturated Fat 29g, Trans Fat 1.5g); Cholesterol 130mg; Sodium 900mg; Total Carbohydrate 174g (Dietary Fiber 5g); Protein 12g Exchanges: 4 Starch, 7½ Other Carbohydrate, 9 Fat Carbohydrate Choices: 11½

Sweet Secret Make sure that the mug holds at least 12 ounces of liquid or cake may overflow.

Sweet Secret This indulgent dessert is perfect for sharing. Grab an extra spoon and enjoy it together!

Sweet Secret Fresh whipped cream is divine, but you could skip whipping the cream and use a little whipped cream from an aerosol can instead. Sprinkle with the pumpkin pie spice and drizzle with the caramel topping.