White Chip Pumpkin Spice Cake

This is a recipe I received in the mail from my power company in their periodical. The original author is Judy Newberry.

• Ready In: 55 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• 1 (18 ounce)  spice cake mix (Duncan Hines Moist Deluxe preferred)
• 3  large eggs
• 1  cup canned pumpkin
• 2⁄3 cup evaporated milk (Pet brand preferred)
• 1⁄3 cup  oil
• 2  cups white chocolate chips
• 3  tablespoons Pet milk
•  cinnamon (to taste)

Directions

1. Grease and flour a bundt pan; preheat oven to 350°F.
2. Combine cake mix, eggs, pumpkin, milk, and oil in mixing bowl. saving 3 tablespoons of Pet milk.
3. Beat with mixer at low speed until moist, then beat at medium speed for two minutes.
4. Stir in 1 cup chips.
5. Pour into bundt pan and bake for 40-45 minutes.
6. Glaze:
7. Melt remaining cup of chips in microwave with 3 tablespoons of Pet milk.
8. Stir in cinnamon.
9. Drizzle over baked cake.