Preheat oven to 350 degrees. Combine cake mix, eggs, pumpkin, 1/3 cup evaporated milk and oil in large mixing bowl. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup white morsels.
Pour batter into greased and floured Bundt pan. Bake at 350 degrees for 40 to 45 minutes or until wooden toothpick comes out clean. Cool in pan for 25 minutes. Invert onto wire rack to cool completely. Drizzle glaze over cake; serve with remaining glaze.
For white chip cinnamon glaze: Heat remaining evaporated milk in small, heavy saucepan over medium heat, just to a boil; remove from heat. Add remaining white morsels, stirring until smooth and melted. Stir in ground cinnamon.