White Chip Pumpkin Spice Cake

photo by Swirling F.





- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
-
Cake
- 1 (18 1/4 ounce) 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
- Preheat oven to 350. Grease 12 cup bundt pan.
- 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.
- Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
- Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
-
Cinnamon Glaze:
- Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.
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Reviews
-
This cake is the Bomb!!! If you like spice cake or carrot cake you will love this one. It was so moist it practically melts in your mouth. I especially love the cinnamon Glaze which truly compliments the flavor... I added finely chopped toasted walnuts to mine and it gave it a nice taste as well. Thanks for posting! I have this on my Thanksgiving menu. Hugs ~V
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RECIPE SUBMITTED BY
KelBel
United States