Pumpkin Poke Cake

I love pumpkin season!  Let the recipes begin!

Cake:

1 box yellow cake mix

1 small can of pumpkin puree

1 14 oz. can of sweetened condensed milk

Frosting:

1 8 oz. tub of cool whip

1/2 bag of Heath Toffee Bits

Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)

Instructions:

Combine the cake mix and pumpkin puree until well blended.  Pour the batter into a greased 9x13 baking dish.  Bake at 350 according to the directions on the cake mix box.  I baked mine for about 25 minutes.

Let the cake cool for about 10 minutes.  Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart.  Pour the sweetened condensed milk over the cake, filling in the holes.  Refrigerate the cake for 30 minutes.  

Spread the cool whip over the top of the cake.  Drizzle the caramel over the top and sprinkle on the heath bits.  Refrigerate the cake for at least 3-4 hours, or overnight for best results.

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.