Gobble-Gobble Cake

I came across a cast iron Nordicware pan today for five bucks, so I couldn't resist--especially since I'm celebrating Thanksgiving in my own home for the first time this year. Now I can tell my dad I'm making him a turkey. Since I'm vegetarian, he'll be suspicious.

I considered using this as a butter mold, but it has a five cup capacity. Bit much for dinner for four people, eh?

My friend lost his beak when I un-molded him, so some frosting surgery is in order before I serve this. But I just love this little turkey's wings and tail feathers. I guess I need to learn patience enough to allow a cake to cool before upending it and hoping for the best. I just had to see how it turned out!

Anyhoo, my friend who's in weight watchers gave me an easy "Cake Doctor"-type recipe to try, that she says has a comparatively low point value. Take any boxed cake mix, white, yellow or chocolate--I used a Devil's Food chocolate--and add only one can of regular pumpkin (not pie filling). Nothing else. Bake as directed on the box. Unless you're shaping the cake into a turkey, in which case allow four times the recommended baking time.

Note to self: try new pan, or new recipe. Not both at once.

I leveled the cake by cutting off the excess "muffin" before inverting it, so I had some portion to sample--the pumpkin mix was definitely dense and moist, even more than a regular mix. I think if I do this again, I'll use a regular chocolate mix rather than the Devil's Food. It's a treat for sure, and easy to whip up at a moment's notice.

What will you be serving on your Thanksgiving table? Leave me a comment on the blog with your traditions.