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White Chip Pumpkin Spice Cake recipe

White Chip Pumpkin Spice Cake.

Delicate spice cake, pumpkin and evaporatedmilk make a glorious mixture for premier white morsels. Servethis cake for your next family get-together and watch the smiles.

Recipe: White Chip PumpkinSpice Cake

1 (18.25-ounce) package spice cake mix
3 large eggs
1 cup LIBBY’S® 100% Pure Pumpkin
2/3 cup NESTL ® CARNATION® Evaporated Milk
1/3 cup vegetable oil
1 cup NESTL ® TOLL HOUSE® Premier White Morsels
White Chip Cinnamon Glaze:3 tablespoons NESTL ® CARNATION®Evaporated Milk1 cup (6-ounces) NESTL ® TOLLHOUSE® Premier White Morsels1/2 teaspoon ground cinnamon

  • Preheat oven to 350°F (175°C).Grease and flour 12-cup Bundt pan.
  • Combine cake mix, eggs, pumpkin, evaporatedmilk and vegetable oil in large mixer bowl. Beat at low speeduntil moistened. Beat at medium speed for 2 minutes; stir inmorsels. Pour into prepared Bundt pan.
  • Bake for 40 to 45 minutes or until woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 25 minutes; invert onto wire rack to cool completely.
  • Drizzle half of glaze over cooled cake;serve remaining glaze with cake.
  • For White Chip Cinnamon Glaze: Heat evaporatedmilk in small, heavy-duty saucepan over medium heat just to aboil; remove from heat. Add morsels; stir until melted and smooth.Stir in cinnamon.

    Makes 18 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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