White Chip Pumpkin Spice Cake -- Quad-Cities Online Recipe Book
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White Chip Pumpkin Spice Cake

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Ingredients

1 package (18.25 ounces) spice cake mix
3 eggs
1 cup solid-pack pumpkin
2/3 cup undiluted evaporated milk, divided
1/3 cup vegetable oil
2 cups (12 ounces) white morsels, divided
1/2 teaspoon ground cinnamon
White chip cinnamon glaze

Instructions

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.

Venita Statser
Bettendorf




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