Mister Donut Japan's annual Christmas collaboration with Pokémon is a holiday staple, and this year's theme Pokémon, Amoonguss, surprised many when it kicked off on November 5th.
But hold up! Just days after the initial launch, Mister Donut dropped a bombshell: they're adding a special "Startled! Ditto Donut Tree" to the lineup! This unique creation puts a quirky spin on the fan-favorite Pokémon and will be available for online-only orders from November 12th to December 24th.
Officially named "Startled! Ditto Donut Tree" (タマゲた！ メタモンのドーナツツリー), this delightful treat is an exclusive item available only via the "Mister Donut Net Order" service. Simply use your phone or computer to select your preferred store and pickup time on the special website, place your order, and pay – then skip the line and grab your goodies!
This special dessert set was actually designed to celebrate Mister Donut's 55th anniversary. The entire "Ditto Donut Tree" is made up of eight mini donut pops and one larger Ditto donut, all dusted with powdered sugar to create an adorable donut Christmas tree.
The Ditto donut itself features soft, fermented dough coated in strawberry chocolate, with chocolate details for Ditto's eyes and mouth, perfectly capturing its endearing, somewhat bewildered expression. The base of the donut tree is an "Old Fashion" donut topped with white chocolate, piped custard, and whipped cream, giving it a luxurious and layered look.
The donut tree includes a variety of flavors for the mini donut pops, such as golden chocolate, coconut chocolate, and Pon de Ring strawberry. Each bite offers a different level of sweetness and texture. Beyond eating them straight, you can also dip the mini donuts into the creamy base for an extra burst of flavor!
This limited-time collaboration runs from November 12th to December 24th, 2025. If you're craving the "Ditto Donut Tree," remember it's exclusively available through the "Mister Donut Net Order" service. So, if you're a Pokémon fan heading to Japan during this period, don't miss out!
via： PR TIMES