Recipes - print - White Chip Pumpkin Spice Cake

White Chip Pumpkin Spice Cake - Recipe

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Preheat oven to 350°. Grease and flour 12 cup bundt pan. combine cake mix, eggs, pumpkin, evaporated milk and oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared bundt pan. Bake for 40-45 min. or until wooden toothpick inserted comes out clean. Cool in pan for 25 minutes. Invert onto wire rack to cool completely. To make glaze; heat 3 T evaporated milk in small heavy duty saucepan over medium heat just to boil; remove from heat. add 1 c. white morsels; stir until smooth. Stir in 1/2 tsp. ground cinnamon. Drizzle half of glaze over cake; serve with remaining glaze.
-1 package spice cake mix (18.5 ounce pkg)
-3 eggs (large)
-1 cup Libbys pure pumpkin
-1 can Carnation evaporated Milk (2/3 cup 5 fluid ounce can)
-1/3 cup canola or vegetable oil
-1 Nestle Toll House Premier White morsels (1 cup 6 ounce )
- Glaze
-3 tablespoons Carnation evaporated milk
-1 Nestle Toll House Premier White morsels (1 cup 6 ounce )
-1/2 teaspoon ground cinnamon