White Chip Pumpkin Spice Cake
1 (18.25 ounce) box spice cake mix
3 large eggs
1 cup 100% pure pumpkin
2/3 cup evaporated milk
1/3 cup vegetable oil
1 cup premier white morsels
Cinnamon Glaze
Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large bowl, combine cake mix, eggs,
pumpkin, evaporated milk and oil. Beat with mixer on low until moistened. Beat on medium for 2 minutes. Stir in morsels. Pour into prepared pan. BAKE for 40 to 45 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto wire rack to cool completely. Drizzle half of Glaze over cake; serve with remaining Glaze.
White Chip Cinnamon Glaze:
3 tablespoons evaporated milk
1 cup premium white morsels
1/2 teaspoon ground cinnamon
Heat evaporated milk in small,
heavy-duty saucepan over medium heat just to a boil. Remove from heat. Add white morsels; stir until smooth. Stir in cinnamon.
1 (18.25 ounce) box spice cake mix
3 large eggs
1 cup 100% pure pumpkin
2/3 cup evaporated milk
1/3 cup vegetable oil
1 cup premier white morsels
Cinnamon Glaze
Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large bowl, combine cake mix, eggs,
pumpkin, evaporated milk and oil. Beat with mixer on low until moistened. Beat on medium for 2 minutes. Stir in morsels. Pour into prepared pan. BAKE for 40 to 45 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto wire rack to cool completely. Drizzle half of Glaze over cake; serve with remaining Glaze.
White Chip Cinnamon Glaze:
3 tablespoons evaporated milk
1 cup premium white morsels
1/2 teaspoon ground cinnamon
Heat evaporated milk in small,
heavy-duty saucepan over medium heat just to a boil. Remove from heat. Add white morsels; stir until smooth. Stir in cinnamon.
