Pumpkin Cake _lowres

Advocate staff photo by PATRICK DENNIS -- Pumpkin Cake

It’s Thanksgiving. Eat cake. Better yet, eat it for several days.

Holidays are full of cakes, cookies, pies and all means of delectable treats. While that may not be the best choice of foods for a steady diet, it is part of the holiday menu at most events we go to in November and December.

So, here’s another cake for the slow cooker, one that isn’t heavy or gooey, but nice to scoop out while it’s warm.

As for the leftovers, just heat a piece in the microwave before serving.

As I mentioned with the last cake recipe that was slow cooked, keep the temperature setting at high.

Check doneness with a long toothpick or skewer. When it comes out clean, the cake is done.

Mix cake batter according to package directions, then add the other ingredients. Grease the stoneware with a little butter before adding batter.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay6122@gmail.com.