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Easy Pumpkin Mug Cake Recipe

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This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from warm, delicious cake!

60 Second Pumpkin Cake Recipe

I attended my first Tupperware party before I was even married. One of the women I worked with had a party and invited everyone from work. I was quite impressed with all of the products, but the thing I remember most from the party was the host telling us how we could use a soup mug to make a cupcake for one in the microwave.

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I bought one of the microwave soup mugs, but didn’t have the recipe written down (this was way back before the internet if you can imagine such a thing) and ended up using my mug for soup. About 10 years later, I was reintroduced to the idea of cake in a mug using cake mix and water. The second time around I was sure to write the recipe down.

Mug cakes have become my go-to treat when I am craving sweets and need something with my coffee in the evening. I use two tablespoons of sugar-free chocolate cake mix and one tablespoon of water.

Mix it together in a greased cup or small ramekin and microwave for one minute. Since it is autumn, I decided to try making a 60-second microwave pumpkin mug cake version with only 4 ingredients and I had to share it with you!

How To Make A Pumpkin Mug Cake

Mug Cake Ingredients

Step One: Ingredients

Put 3 tablespoons of cake mix (regular or sugar-free), 1 tablespoon pumpkin puree, 1/2 tsp pumpkin pie spice and 1 tablespoon water into a small greased, microwave-safe ramekin or mug.

Pumpkin Cake Batter

Step Two: Batter

Mix with a fork until mostly smooth.

Pumpkin Cake In A Mug

Step Three: Cook

Microwave on high for 60 seconds. And viola just like that you’ve got cake and you can eat it too!

Pumpkin Mug Cake Recipe

Step Four: Toppings

Top it with some whipped cream and a sprinkle of pumpkin pie spice. Or top with vanilla ice cream, caramel sauce, and toasted pecans.

Microwave Pumpkin Mug Cake

The awesome thing is that it really does turn out like cake, as you can see in this picture. It isn’t some gooey version being called cake.

I store the rest of the package of cake mix in my pantry so that it is ready the next time I want cake. The pumpkin puree will be harder to store, but I am going to try to freeze some in ice cube trays. I can quickly thaw one pumpkin cube whenever I need it.

Pumpkin Mug Cake Recipe FAQs

1. Can I make this with other kinds of cake mix? Yes, try using butter pecan, carrot, spice, or even chocolate cake mix.

2. Why didn’t my pumpkin mug cake turn out like yours? Every microwave cooks so differently and the type of bowl or cup (glass/ceramic/etc) and the shape of the bowl or cup (wide mouth/tall sides/narrow/etc) will affect the outcome. I would suggest that you experiment with the recipe and cook times since you already have the box of cake mix and the can of pumpkin. Try cooking it for 15 seconds longer, check it and cook it for another 15 seconds. Try using a different bowl, mug or cup. Try using less liquid (water and/or pumpkin).

3. How can I make a mug cake in my toaster oven? Prepare it the same way you would if you were making in the microwave and then bake it at 350°F for 15-20 minutes.

4. Do you have a gluten-free pumpkin mug cake recipe? To make this recipe gluten-free, use a gluten-free cake mix and follow the rest of the recipe as written.

Want More Quick Dessert Ideas? Try These Next

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Sit back and enjoy a taste of fall with this Microwave Apple Crisp for one! This easy recipe cooks in only 2 1/2 minutes.

Candy Bar Pretzel Bites are easy to make with mini candy bars sandwiched between pretzels. They’re perfect for cookie exchanges or in a mason jar as a gift!

 

5 from 2 votes
60 Second Pumpkin Cake Recipe
Print
Pumpkin Mug Cake Recipe
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Course: Dessert
Servings: 1 mug cake
Author: The Gunny Sack
Ingredients
Instructions
  1. Put white cake mix, pumpkin puree, pumpkin pie spice and water into a small greased, microwave-safe mug or ramekin.
  2. Mix with a fork until mostly smooth.
  3. Microwave on high for 60 seconds.
  4. Optional: Top with whipped cream and pumpkin pie spice.

Comments

  1. Hi!!
    This sounds amazing!! Thank you for sharing!!
    I would prefer to bake it in my toaster oven. Any idea of how long & at what temp?
    Thank you!!

    Reply

  4. I love this recipe but because I’m trying to cut back on carbs used 2 T of angel food cake mix with 2 T of pumpkin plus water and spice. It’s a bit more dense but still tastes really good!

    Reply


  5. I made this with Betty Crocker Super Moist yellow cake mix.
    Then added the other ingredients. In my microwave it took 1 minuet to cook.
    It was delicious. It was a moist cake. I topped it with wihipped cream.
    Then I made one for my husband and he loved it too.
    I will be enjoying these this Fall.
    Thank you.

    Reply

    • I’ve never tried making it ahead of time since it only takes 60 seconds in the microwave and I like it warm. But like other cake, you should be able to make it ahead of time! Happy Baking! ~Tonia

      Reply


  7. Super yummy! I used a carrot cake mix I bought at health food store. Taste like a spice cake. So good. I have made many mug cakes in my day. This one is right up there on top as far as taste and easiness goes!

    Reply

  8. I make the 3-2-1 mug cake (a package of Angeles Food & a package regular cake mix) since I have this mixture with white cake in the cupboard I’m wondering if this will work with this recipe?

    Reply

  9. I also just tried it and same experience as cheryl… It was super gooey 🙁 Any idea what could go wrong? recipe seems foolproof 🙁

    Reply

    • Hi Christina,
      Every microwave cooks so differently and the type of bowl or cup (glass/cermamic/etc) and the shape of the bowl or cup (wide mouth/tall sides/narrow/etc) will affect the outcome. I would suggest that you experiment with the recipe and cook times, since you already have the box of cake mix and the can of pumpkin. Try cooking it for 15 seconds longer, check it and cook it for another 15 seconds. Try using a different bowl, mug or cup. Try using less liquid (water and/or pumpkin). Happy Baking!
      ~Tonia

      Reply

  10. hi, this looked so good i tried it. i think i did somehting wrong. it was flat and doughey…help yours looks yummy.
    i used king arthurs yellow cake mix. any ideas people what i did wrong

    Reply

  11. How would you recommend thawing the pumpkin puree ice cubes? Is there any particular “best” way to thaw them? New to cooking/baking 🙂

    Reply

  12. I tried this tonight with a spice cake mix and it was awesome! I only had one ramekin, so cooked the first one, and since I wanted to make 2, took it out, but it flattened somewhat. I left the second one in to cool and gave that to my husband since it only flattened a little. Will definitely be making these again.

    Reply

    • Hi LayNa! I used Pillsbury’s White cake mix. I know that Betty Crocker makes a spice cake mix that would be delicious for this mug cake too! Happy Baking! ~Tonia

      Reply

        • Hi Nancy,
          Thanks for stopping by! Here are the ingredients:
          3 tablespoons white cake mix (regular or sugar free)
          1 tablespoon pumpkin puree
          1 tablespoon water
          ½ teaspoon pumpkin pie spice
          Enjoy!
          ~Tonia

          Reply

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