Mix all ingredients in a bowl and cook this pumpkin cake just under 3 minutes. No mess. No hassle. Just rich, moist, and delicious pumpkin cake in a bowl.
Welcome Bakerette’s new team member, Frenchell from NinthandCo.com. Frenchell will be joining us the first Friday of each month to share with you delicious recipes, like this three-minute pumpkin cake in a bowl! I’m excited to have Frenchell with us and I know you will love her, too. If you get a chance, check out her other spectacular recipes, home decor ideas, and more at NinthandCo.com.
I like cake. I just want to throw that out into the universe. It’s delicious, there are a million varieties and it makes me happy, and that’s all I really need out of life. As much as I like to eat cake, I don’t always like making cake. Making cake is an investment. An investment of energy. An investment of resources, and most importantly an investment of time; you must first figure out what cake you are making, get out all the supplies, make the cake and the mess, then be responsible for cleaning it up. Makes the thought of wanting to make a cake become a real buzz kill. Then because you made a full sized cake, you basically have to eat it within 3 days, because thou shalt not waste, right? Then you find yourself at the gym burning off your 3 day cake fest only to pick up a magazine during said work out that features a new cake recipe—then before you know it you are leaving the gym to go home and make that cake recipe. It’s really a vicious cycle.
Don’t despair. I’ve come up with a recipe that allows you to have your cake and eat it too. It’s what I like to call bite sized. Most people would just call this regular sized, but it makes me feel better saying bite sized. You know, the way a person feels rationalizing the eating of 3 fun sized Snickers vs. one regular sized one? This is like that, but not. It’s like a having a slice of cake in a bowl. It’s a bowl cake! You could also be cool and do this in a mug, but a bowl feels more defiant, and some days I just want to be defiant.
I included a few of my favorite things in this recipe making it the perfect fall treat to enjoy. Pumpkin, nutmeg and egg nog. I need that in a perfume. Egg nog isn’t for everyone, but it’s a staple in my house from October 1st until January when they stop selling it.
This recipe is simple and easy (my kind of recipe) and guess what folks? It’s done in about 3 minutes, say what? It’s delicious and it tastes like fall…and dare I use the “M” word? It’s MOIST! The only way to enjoy this to its full potential is to top it with vanilla bean ice cream and drizzle some caramel over the ice cream. Go al la mode, or go home!
Top with ice cream and enjoy this delicious treat without the annoyance of dishes and a mess plaguing you. Okay, to be fair there will be some dishes, but nothing crazy that’s going to make wake you want to crawl into a bowl and cry like a little girl. Like when you have to wash the mixer, all the utensils you used, the pans, the bowls, etcetera. This is easier, and some days easy works for me.
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- ½ teaspoon vanilla bean paste (extract will do just fine)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 Tablespoons Soy Nog or Rice Nog
- 3 Tablespoons pumpkin puree
- ¼ cup + 2 tablespoons all-purpose flour
- In a bowl mix together all the ingredients except for the flour. Mix until well blended. Once mixed, gradually add in the four. Pour into a microwave safe bowl. You can also just mix everything into a microwave-safe bowl and save yourself some clean up. Just make sure you are able to effectively mix your ingredients in the bowl.
- Place the bowl in the microwave on high for 2-1/2 to 3 minutes. Top with ice cream and enjoy