A spiced cake from pumpkin muffin mix, baked as one sheet that feeds two with room for tomorrow. This shelf's mix needs only eggs, butter, and water to become a proper dinner dessert that tastes like autumn without fuss.

Serves 2. 35 minutes, 10 at the stove.

About 370 calories a serving, 6 g protein, 4 g carbohydrate, 38 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Oil or butter an 8-inch square baking pan.
2. Crack 2 eggs into a bowl and whisk with 2 tablespoons oil, 3 tablespoons melted butter, and 1/2 cup water until smooth. Stir in the entire box of muffin mix just until the dry streaks disappear; do not overwork.
3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 24 to 26 minutes.25 min
4. Let the cake cool in the pan for 5 minutes before turning it out or serving warm from the pan.5 min

Note Swap water for apple cider or use strong brewed coffee instead. The cake keeps wrapped at room temperature for two days or frozen up to a month. Serve warm with whipped cream, yogurt, or a scoop of vanilla ice cream, or crumble it into breakfast bowls tomorrow.