This is a mug cake for everyone who can’t get enough of autumn’s biggest flavor sensation, pumpkin spice latte. Pumpkin Spice Chai Latte Mug Cake is a microwave mug cake ready in 1 minute to satisfy seasonally induced cravings.
Why you'll love this recipe
As a pumpkin fan, I like to have pumpkin on the menu all year. Pumpkin Spice Chai Latte Mug Cake quenches seasonable or unseasonable cravings for a quick and easy pumpkin dessert.
The recipe below, made with ingredients that are available all year, is a winner. Vanilla mug cake mix is a great base for adding flavors.
The pumpkin and chai are complimented by the warm vanilla. There is just enough sweetness from the cake mix and chai powder.
The pumpkin puree (not pie filling) makes such a moist cake that this cake in a cup tastes just as good once it cools as it does straight from the microwave!
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- Lightly coat the inside of a microwaveable mug with non-stick spray.
- Into the prepared mug stir together 3 tablespoons of cake mix, 2 tablespoons of water, 1 tablespoon pumpkin puree, and 1 teaspoon chai latte powder mix. Microwave on high for 1 minute.
- Sprinkle the top of the cake with confectioners’ sugar, then eat it right out of the mug.
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3-2-1 Pumpkin Spice Chai Latte Cake
Ingredients
- 1 box Angel Food Cake mix
- 1 box vanilla cake mix
- Water
- Non-stick spray
- 1 can pumpkin puree
- 1 can chai latte powder mix
- Confectioners’ sugar optional
Instructions
- In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
- Lightly coat the inside of a microwaveable mug with non-stick spray or use a disposable microwave-safe paper cup. Without the spray, the cake will not transfer out of the mug and the mug is harder to clean. If using a microwave-safe paper cup, no spray is needed.
- Into the prepared mug/ paper cup, stir together 3 tablespoons of cake mix, 2 tablespoons of water, 1 tablespoon pumpkin puree, and 1 teaspoon chai latte powder mix. Microwave on high for 1 minute.
- Sprinkle the top of the cake with confectioners’ sugar, then eat it right out of the mug. To transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, turn out onto a plate, then add the confectioners’ sugar.
Notes
- Combine the two cake mixes into a gallon-size ziplock bag labeled with directions.
- Include a measuring spoon, pumpkin puree, and chai latte mix.
- If the care package is international, include microwave safe paper cups and omit the non-stick spray.
- If the care package is domestic, add either a can of non-stick spray (for use with a ceramic mug) or microwave safe paper cups (highly recommended for college students).
- Don’t forget to include the “recipe”.
Nutrition
First Published: October 8, 2015. Last Updated: February 27, 2023. Updated for additional information and better reader experience.
April
Can you use chai from the box?(liquid)
The Monday Box
Hi, April! I think liquid chai would work well with this recipe. You may have to do a little experimenting, but I would start by using the liquid chai instead of the water (2 tablespoons). The spice is already in the chai so no extra dry flavoring would be needed. Enjoy!
frugal hausfrau
Now this is cool! Thanks for sharing with us at Throwback Thursday!
Mollie
The Monday Box
Thanks, Mollie! 3-2-1 cakes still amaze me, even after publishing more than a dozen varieties! This one is great for fall pumpkin mania! 🙂
Miz Helen
I really enjoy a delicious Latte and your recipe looks awesome! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
The Monday Box
Thanks, Miz Helen! This quickie snack really does taste like a pumpkin chai latte!
Gina
This looks so amazing I wish I had one right now!
The Monday Box
These 3-2-1 cakes are super easy, Gina. No real baking involved. Because I use all shelf stable ingredients (for care package sending), often the ingredients are things sitting on kitchen shelves anyway. On one hand that's good. On the other hand, its so easy that it can be "dangerous"! 🙂
p.s. I've had enthusuastic response sending 3-2-1 cake ingredients plus recipe in military care packages to troops with access to a microwave!
Paula K.
Wendy,
I have a question when doing the 3-2-1 microwave cakes is it a level Tablespoons of the cake mix or sort a a heaping Tablespoon? Thanks
Paula K.
The Monday Box
Hi, Paula! I use level tablespoons. In a 6 oz. paper cup or tea cup, 3 tablespoons of cake mix is just right. For the larger mugs I used in this recipe, I used 4 tablespoon and about 2 1/2 tablespoons of water. Its not an exact science. I play with the amount of cake mix a few times until I like the amount of cake in the cup.I think that if you heaped the tablespoons, you might need to add a little additional water. Don't increase the pumpkin though. When I added more than one tablespoon of pumpkin, I got a gloppy, heavy mess. Not appetizing at all! 🙂 I hope this helps. Let me know!
Ashley
haha oh gosh I know - the range of pumpkin items to buy is crazy right now at the stores! This cake is so fun Wendy! Definitely so perfect for this time of the year!
The Monday Box
Thanks, Ashley! I think we might be in pumpkin overload right now, but everyone seems to love pumpkin so much, I couldn't resist a quick and easy 3-2-1 pumpkin cake! 🙂
Monica
This cake looks so moist and I love the presentation in the glass mugs...looks just like a pumpkin spice latte, only better since it's cake!
The Monday Box
Thank you, Monica! After playing with this 3-2-1 cake, I am really intrigued about using pumpkin in baked recipes to add moisture and silky texture! Have you used pumpkin in baking and found it added so much to the texture?
Tricia @ Saving room for dessert
Another lovely idea Wendy - great flavors and so easy - thank you!
The Monday Box
Thanks, Tricia! A reader asked me if I had made a microwave pumpkin cake (I hadn't) and it got me thinking and experimenting. No one can miss the pumpkin spice latte craze right now, so I jumped right in! 🙂
Sandra
Ya! Who said we can only eat pumpkin in the fall? I love that you added chai to this cake recipe... my other favorite fall flavor.
The Monday Box
Thanks, Sandra! I recently read that in Australia they eat pumpkin year round but rarely in desserts. I have the ingredients for this 3-2-1 cake in my kitchen cabinet all the time anyway, I might as well eat cake! 😉
Ilana
Looks delish!
The Monday Box
Thanks, Ilana! The pumpkin adds flavor, color, AND texture. The texture is so moist that no one would know it wasn't baked in the oven!