White Chip Pumpkin Spice Cake

You can believe this little number took me about half a second to post! This cake recipe from Very Best Baking is so perfect for Fall and sounds sooooo delicious, not to mention, easy. Perfect for dessert or brunch!

White Chip Pumpkin Spice Cake
1 pkg spice cake mix
3 large eggs
1 cup Libby’s 100% Pure Pumpkin
2/3 cup Evaporated Milk
1/3 cup vegetable oil
1 cup White Chocolate Chip Morsels
White Chip Glaze (recipe below)

Preheat oven to 350. Grease and flour bundt pan.
Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl. Beat at low speed until moist. Beat at medium speed for 2 minutes; stir in white chips and pour into bundt pan.
Bake 40-45 minutes . Cool in pan on wire rack for 25 minutes. Invert onto wire rack to cool completely. Pour half of glaze on cooled cake; serve with remaining glaze.
White Chip Cinnamon Glaze:
Heat 3 Tablespoons Evaporated Milk in small sauce pan and heat over medium just to a boil. Remove from heat and add 1 cup white chocolate chips; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

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Comments

  1. Jackie says

    OMG this sounds soooo good! Lovin your blog-planning a baby shower right now, so lots of inspiration here!

  2. says

    I made this 2 years ago and STILL remember how good it is! Just researched in my gmail to find the recipe so I could make it again! THANK you for sharing it!!!

  3. Debi Thompson says

    This is even better if made with acarrot cake mix. We couldn’t find spice cake mix the first time we made it so we used carrot cake and it was great. We made it with spice cake the next time and decided it was better when made with carrot cake mix. Moister and not so harsh with all that cinnamon.