Pumpkin White Chocolate Cake

Total Time
50mins
Prep 5 mins
Cook 45 mins

I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
  2. In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
  3. Beat on low speed until moistened.
  4. Beat on medium speed for 2 minutes.
  5. Stir in chips.
  6. Pour into prepared pan.
  7. Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
  8. Cool in pan for 25 minutes Then invert on wire rack to cool completely.
  9. Place on serving plate.
  10. Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
  11. Remove from heat.
  12. Stir in white chocolate chips and stir until smooth.
  13. Add cinnamon and stir in well.
Most Helpful

3 5

I made this for Thanksgiving but all that took a piece, didn't care for it. I thought it had a good taste to it but the middle was mushy for me. I don't know if it was from the chips or what. I followed the recipe exactly as written other then I didn't add the glaze.

5 5

This is a very nice, moist cake. I did not have a spice cake mix so I used a yellow cake mix and added the spices myself. Turned out fine. The whole family liked it. Even my son that never eats anything veggie. Thanks for the recipe. Its a keeper.

5 5

I really liked this cake; the texture was great. The only changed I'd like to suggest: before adding the chocolate chips, pour some of the batter in the baking pan; I didn't and the chocolate chips touching the sides and bottom of the bundt pan burnt and stuck to it.