There is no doubt that autumn has finally arrived at ORU. The leaves and temperature are falling, and boots and flannels are coming out, which means Thanksgiving is only a few weeks away.
Unfortunately, not everyone is able to go home for Thanksgiving, so here’s a simple way to enjoy a little Thanksgiving treat right from the microwave of a dorm room.
• three tablespoons white cake mix
• one tablespoon pumpkin puree
• one tablespoon water
• 1/2 teaspoon pumpkin pie spice
• whipped cream (optional)
These measurements do not have to be precise. One full spoonful will equal about one tablespoon and about 1/3 spoonful will 1/2 equal teaspoon.
First, add the cake mix, pumpkin puree, water and pumpkin pie spice into a microwave-safe mug. The batter should be fairly thick, about the consistency of mashed potatoes.
If the mixture looks too dry, add a little more water or pumpkin puree for a stronger pumpkin flavor. If the mixture is too wet, add more cake mix a little at a time.
Then mix all of the ingredients until they are well blended and the mixture appears smooth. Make sure it is mixed thoroughly to prevent any lumps of pumpkin puree or cake mix from forming.
Microwave on high for 60 seconds, or until done. If the cake looks soupy or wet, microwave in 20 second increments until the cake looks set. It should be firm but still spongy.
Finally, top the cake with some whipped cream and a sprinkle of the pumpkin spice. Vanilla ice cream, caramel or pecans can also be added to make the dessert even tastier.