This mug cake brings back memories for us. Sitting around the table, full from dinner but everyone is still chatting. Then the Italian Cream Cake makes it's way into the centre and suddenly there's just a little bit more room left in our stomachs. While you may not have a celebratory family meal before this mug cake, it is a great one for when you're feeling a little nostalgic. For this recipe, you will prep the cake mix and the excess can be stored in your pantry.

Ingredients:
Cake Mix (To Prep)
15 oz package of white cake mix
1 package instant vanilla pudding mix
1 cup flaked sweetened coconut
3/4 cup chopped pecans

1 egg
4 tsp vegetable oil
1 tbsp milk

Glaze
Powdered sugar
Bellisari's Blistered Jalapeno & Fig Spread

Instructions:
In a large bowl, combine all dry ingredients for the cake and mix well. Add coconut and pecans and stir. Divide mix into storage bags, approximately 1/2 cup each (make sure to label). For the mug cake, spray the inside of a microwave safe mug with cooking spray. Add in one bag of the prepared cake mix (approx. 1/2 cup) into the mug. Add egg, vegetable oil, and milk. Mix until ingredients are combined. Microwave for approx. 2 mins. Prepare the glaze by adding 1/4 cup powdered sugar to a bowl and 1/2 tsp of milk. Add 1 tbsp of the Blistered Jalapeno & Fig Spread and mix well. Pour over mug cake immediately after removing it from the microwave.