3-2-1 Gingerbread Cake with Crystallized Ginger and Caramel Syrup

3-2-1 Gingerbread Mug Cake with  Caramel Syrup

Makes 24 mug cakes
Author Wendy Sondov


  • 1 box Angel Food Cake mix
  • 1 box spice cake or gingerbread cake mix
  • Non-stick spray not for international mailing
  • Water
  • Crystallized ginger about 1 teaspoon per mug to taste
  • Caramel sauce


  1. In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
  2. If using a microwaveable mug, lightly coat the inside with non-stick spray (without the spray the cake will not transfer out of the mug.) or use a microwave safe paper cup.
  3. (Here comes the 3-2-1 part) In the prepared mug or paper cup, stir together 3 tablespoons of cake mix and 2 tablespoons of water. Stir in the crystallized ginger.
  4. Microwave on high for 1 minute.
  5. The cake can be eaten right out of the mug/paper cup. If you want to transfer the cake onto a plate, run a knife around the edge between the cake and the mug to loosen, then dump out onto a plate. Drizzle caramel syrup over the cake.

Packing Tips

Combine the two cake mixes into a gallon-size ziplock bag labeled with directions. Include a measuring spoon, bag/spice jar of crystallized ginger, caramel sauce and a can of non-stick spray or microwave safe paper cups.  For a special touch, include holiday sprinkles.