White Chip Pumpkin Spice Cake

Delicious spice cake with the addition of white chips and crystallized ginger.

• Ready In: 1 hr 20 mins
• Serves: 18

Ingredients

• Cake

• 1 (18 1/4ounce) package  spice cake mix
• 3  eggs
• 1  cup canned pumpkin
• 2⁄3 cup evaporated milk
• 1⁄3 cup  oil
• 1  cup  vanilla chip
• 1⁄2 cup crystallized ginger, chopped (optional)

• Cinnamon Glaze

• 3  tablespoons evaporated milk
• 1  cup  vanilla chip
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 350. Grease 12 cup bundt pan.
2. Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
3. Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
4. Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
5. Cinnamon Glaze:
6. Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.