White Chip Pumpkin Spice Cake

White Chip Pumpkin Spice Cake
Makes:
12
to 16 servings
Prep Time:
15
minutes
Total Time:
55
minutes
based on 251 reviews
14
Delicate White Chip Pumpkin Spice Cake features a wonderful flavor combination of pumpkin, evaporated milk and premier white morsels. Serve this cake for your next family get-together and watch the smiles.

In this recipe:

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Ingredients:

  • 1 pkg. (18.25 oz.) spice cake mix
  • 3 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup vegetable oil
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • WHITE CHIP CINNAMON GLAZE (recipe below)

Directions:

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared Bundt pan.

BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle half of glaze over cake; serve with remaining glaze.

FOR WHITE CHIP CINNAMON GLAZE:
HEAT
3 tablespoons CARNATION Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.


Reviews:

Review This Recipe

great cake

 Star(s)

terri jackson from MACON, GA

I made the cake and left off the icing. It was delicious!!! Very moist and the chips were an added bonus.

Read More Reviews

Review This Recipe
  •  Star(s)

    White Chip Pumkin Spice Cake

    Lisa Cirotta from home

    One of the best Spice cakes I have ever had!

  •  Star(s)

    Happy Accident

    Debra Thompson from San Jose, CA

    This recipe looked so good I decided to make it last Thanksgiving. Unfortunately my store was out of spice cake mix. I substituted carrot cake mix. At Christmas we made it with the spice cake. We all agreed that we liked it better when made with the carrot cake mix. We had trouble with the glaze hardening too quickly but it was still good.

  •  Star(s)

    Thanksgiving hit

    Alisa Gumbs from Brooklyn, NY

    I made this with a golden vanilla cake mix and 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger instead of the spice cake. Also, I drizzled it with the half the glaze as instructed but used the other half on a 2nd cake instead of serving slices with additional glaze. It was a hit with both my family and my in-laws, and the next day I wished I'd had leftovers.

  •  Star(s)

    Great winter dessert

    Kristina Alexander from Bellevue, NE

    I didn't have enough white chocolate so I omitted that from the cake recipe. The result was your average every day pumpkin spice bread, but it was still good. The white chocolate cinnamon icing is what made it special and really good. Will definitely be making again and next time I'll make sure I enough white chocolate for the whole recipe and not just the icing!

  •  Star(s)

    pumpkin spice cake

    MARY HERNQUIST from WINTER SPRINGS, FL

    my son ask me where I was buying this cake at,It is so good and soooo easy

  •  Star(s)

    White Chip Pumpkin Spice Cake

    Justine Oates from LONDONDERRY, NH

    I made this cake the first time for Thanksgiving to take to my Daughter's. Everyone loved it, it was moist and the flavor was wonderful, plus it was even better the day after. I plan on making it again for Christmas.

  •  Star(s)

    Excellant, Easy

    Michelle Cole from Ohio

    Great recipe, will use this glaze recipe on a lot of different cakes, the cinnamon added to the chips was excellent.

  •  Star(s)

    Thanksgiving hit!!

    Michelle LaFleur from LEXINGTON, KY

    I made this for Thanksgiving dessert and everyone raved about how delicious this was. Even my kids, who are so picky, loved it! I used egg beaters and fat-free evaporated milk, adding an extra Tbls. so it wasn't so thick. One more may have made it drizzle better. I'm making it again very soon!!

  •  Star(s)

    Wonderful!

    Jennifer Platte from Northglenn, CO

    My contribution to Thanksgiving every year is dessert. I am always looking for new recipes that are different from traditional pumpkin pie. This year I made this cake and it was wonderful. Very easy to make and very tasty. Wonderful alone or with a little vanilla ice cream.

  •  Star(s)

    Great Tasting Cake

    Joan Lenz from Gilbert, AZ

    This was a very good cake, but I had a problem with the glaze being too thick to run down the sides of the cake.

  •  Star(s)

    WOW!!!

    Deanna H from Deer Creek, IN

    Not only is this cake Fabulous, but it is super EASY! What a great way to spice up a plain spice cake. I made this for a family gathering and it smelled so good while baking, I made another to take to work. It was a HIT at both! Next time, I am going to try the suggestion from the review of Teresa C. it sounds WONDERFUL!

  •  Star(s)

    A Delicious Cake for the Holidays!

    Teresa Chambers from Beaumont, TX

    I added 1/2 cup of chopped pecans to the cake batter; tasted so much better. Instead of the glaze recipe above, I stirred the melted white chocolate chips & cinnamon into 1 can of store bought Cream Cheese Frosting. It made a thicker, more prettier glaze & what a difference the taste made to the cake. Everyone raves over this cake, even myself & I don't even like to eat anything with pumpkin in it!

  •  Star(s)

    Cake

    Joyce Gardiner from JOHNSTON, IA

    I have made this cake several times and someone asks for the recipe. I share it with pride. It is really tasty and unique.

  •  Star(s)

    We love this cake

    Kimberly Oliver from Ponder, TX

    I made this cake for thanksgiving and my family loved it. I now have to make it every year. Even my husband, who is very picky loves this cake.

  •  Star(s)

    All I can say is WOW!!!!!

    Sue Smith from Tucson, AZ

    I printed this recipe last year, but didn't make it until now. I made individual bundt cakes for the gals on my tennis team using this recipe. WOW, is all I can say!!! Everyone thought it was WONDERFUL. One gal called me at home to see if I had any left to sell her!!!! This is absolutely FABULOUS!!!! Will put in my file as an "EXCELLENT KEEPER".

  •  Star(s)

    Bunko Party

    BECKY LYLE from Orlando, FL

    I recently made this cake for my Bunko group. The girls said it was one of the best cakes they have ever had. They all wanted the recipe. I guess I made a big Bunko hit. Thanks for a great recipe and it wasn't hard to make either.

  •  Star(s)

    White Chip Pumpkin Spice Cake

    Paula Boyd from Cordova, TN

    Delicious!!! We love this cake around Thanksgiving & Christmas. I'm not ashamed to say that it's wonderful with a cup of coffee at breakfast.

  •  Star(s)

    This is the Very Best!!!

    CT Wong from Desoto, TX

    I have made this several times. It is always a big hit with kids and adults. Super easy to make. Just be sure your chips are fresh, otherwise they may not melt smoothly (the Texas heat can dry out the chips).

  •  Star(s)

    White Chip Pumpkin Spice Cake

    Sharron Baker from Theodore, AL

    I have found this is an good cake for a Holloween party at work. My family also loves it at home.

  •  Star(s)

    Spice Delight

    Steven Lampley from ALBANY, OR

    What a wounderful tasting cake,everyone should at least try it.

  •  Star(s)

    Excellent!!

    Karen from Erie, PA

    I make this cake for Thanksgiving, and I am surprised is how moist it is. So, ^5 to all of you. I'm going to make this again for Christmas!!

  •  Star(s)

    awesome

    christina from columbus, ga

    Great cake. This was my first time eating anything pumpkin and it was great and easy to make. I made it for our company thanksgiving meal and it was well liked. My husband loved it as did the rest of my family.

  •  Star(s)

    Amazing!!

    Debbie Kelle from LAS VEGAS, NV

    Yummy!This cake was so simple to prepare and was amazing to eat. I brought it to a birthday party and everyone kept telling me that they wanted the recipe. I did pour all of the icing on the cake instead of saving half. The cake had the perfect balance of pumpkin and spice. I already have plans to make it three more times within the next two weeks!

  •  Star(s)

    Freezing

    Julie Ann Rochon from Dundas, ON

    I always make extra cakes and wrap them really good for the freezer. They are a treat for when company comes, I just whip up the glaze and instant dessert~

  •  Star(s)

    Rave reviews (chocolate not necessary)

    Diane Aylsworth from WOODLAND HILLS, CA

    I made this to share at work and it got rave reviews. It turned out moist and delicious! Couple of thoughts... I found that the chocolate "disappeared" when it came to taste. I think when I make it again, I will not use the choc. chips. It did make a nice glaze, but again the flavor didn't come through. No complaints - just letting you know! Also, my grocery store did not have spice cake mix, so I used yellow cake mix and added cinnamon, nutmeg, and ground cloves. Sorry, I don't know the amount - I just added it until the batter tasted kind of like spice cake. Lastly, it took longer to bake than directed - about 55 minutes. Ended up slightly over-browning the bottom, but no one really noticed.

  •  Star(s)

    Everyone Loves this Cake

    Joan Palazzo from

    I have made this cake for bake sales, tailgating, team dinners, Thanksgiving, and most recently, to leave with my daughter and her college roommates. It is inexpensive, impressive looking, and most importantly delicious.

  •  Star(s)

    Super Easy; Super Good

    CAROL COOPER from FLEMINGTON, MO

    We love Libby's pumpkin at our house and this is a really quick and easy recipe that I will make again. The glaze was wonderful.

  •  Star(s)

    A Great Cake for Anytime of the Year

    Kathy Green from MOUNTAIN TOP, PA

    I substituted a yellow cake mix for the spice cake and added 1 tbsp. pumpkin pie spice. Everyone loved it!

  •  Star(s)

    Incredible and EASY!

    JAMIE LINCK from Fairfax, VA

    I have made this cake several times for different events, and each time it has received rave reviews! The flavors of pumpkin and white chocolate blend so well, and it really couldn't be any easier to make!

  •  Star(s)

    white chip pumpkin spice cake

    Darcy Wilson from PORTLAND, OR

    I kind of did my own thing with this cake. I used a yellow cake mix and added 1/4 tsp pumpkin pie spice, and used 5 egg whites, chocolate chips in place of the white chocolate chips, and pumpkin pie spice in the topping w/chocolate chips again. This was very tasty and very moist. Very yummy.

  •  Star(s)

    This Is A Keeper!

    Carolyn Miyasaki from Firestone, CO

    First baked this at Xmas-gone in a flash. EVERYONE loved the cake. My daughter even asked for the recipe! Have made it twice since Xmas--looks like it will become a regular. It is sooooo good!

  •  Star(s)

    Great holiday cake!

    Lynn Gregory from KNOXVILLE, AL

    I made this cake for our extended family Thanksgiving dinner and everyone seemed to really like it. I wasn't sure how good it would be but it really surprised me. It has an interesting texture to it, more like a pumpkin pie than my usual Bundt cakes, but it is really nice. Next time I might try adding nuts to the cake batter, maybe walnuts or pecans for a little different texture. I definitely will bake this again.

  •  Star(s)

    It was a Hit!

    J Holmes from Chapel Hill, NC

    Last weekend I made this in a flash. I substituted chocolate chips for the white chocolate chips in both the cake and the topping. I took it to a potluck and it vanished! I think I'll try the recipe in cupcake cups. I'm also thinking about trying a cream cheese filling for the cupcakes.

  •  Star(s)

    what a combination

    Louise Blanchet from Trois-Rivières, PQ

    What a combination my two most favorite things in the world white chocolate and pumpkin! You can't go wrong the combination of the two gives a melt in your mouth sensation. It's fantastic with a good cup of coffee or a tall glass of milk whichever catches your fancy

  •  Star(s)

    Delicious AND easy to make

    Katherine Hawkins from CLEARWATER, FL

    Great tasting cake, yummy glaze.. MOIST as can be! I would recommend this recipe to all. I will serve with breakfast on Thanksgiving Day! IF there is any left over, it will be served after dinner, along with pies and other sweets!

  •  Star(s)

    Moist and Delicious

    Sara Queen from Lynchburg, OH

    This cake was WONDERFUL! It got rave reviews and was so easy to make. This one is definitely staying in my recipe box.

  •  Star(s)

    Wow what a great cake!

    Nanette Rudd from CEDAR CITY, UT

    I have made this yummy cake several times. My family loves it and it makes a beautiful presentation. One day I wanted to make cupcakes and I took this recipe, substituted mini chocolate chips for the white ones, baked it as cupcakes and frosted them with cream cheese frosting. They were a hit. I thought my son was going to eat himself sick on them. Try this variation for a change. Delicious.

  •  Star(s)

    yummy cake

    FREDA KEPHART from WINNSBORO, SC

    great cake, made it twice within last week. once to take to a friend, and once for a dinner party at my home. everyone likes it and lots of requests for the recipe.

  •  Star(s)

    great cake

    terri jackson from MACON, GA

    I made the cake and left off the icing. It was delicious!!! Very moist and the chips were an added bonus.

  •  Star(s)

    Excellent, Kids loved it!!

    Melina Campos from San Pablo, CA

    This cake was very easy to make. And the whole family enjoyed it. Everyone is asking me to make this delicious cake every fall.

  •  Star(s)

    This one gets an A+

    Brenda Sternik from NEPTUNE CITY, NJ

    I wasn't sure the kids would like the spice aspect of this one, but they loved it. I liked the addition of the white chips for a twist on the traditional pumpkin spice.

  •  Star(s)

    Awesome with a Change

    Karen Armato from HANOVER PARK, IL

    My husband and I are both pumpkin lovers so I have basically printed just about every dessert, bread, muffin, etc., recipe having pumpkin as an ingredient! I made this cake using a carrot cake mix as my store did not have the spice cake. I added several dashes of pumpkin spice as well as cinnamon and I also used natural applesauce instead of oil to cut down on the extra calories. It was fabulous and so moist. I also did not use the full cup of the white morsels. There was maybe 3/4 cup left in the bag so instead of opening another I went with what was left. I just let the glaze mixture cool down a little before putting it on the cake. Since we love cinnamon, I also used several large dashes instead of just the 1/2 tsp called for in the recipe. This is a very moist cake and a true keeper in my book!! My husband had half the cake eaten in 1 day! Keep the pumpkin recipes coming! Thank you

  •  Star(s)

    Yum!

    Kristie O'Keefe from LAMBERTVILLE, NJ

    I had a dinner party and one of the guests is not a fan of chocolate. I didn't know what I was going to make since most of my desserts are chocolate-based. This cake was a great choice! Even my husband loved it and he didn't think he would. Everyone wanted the recipe. It was great having the extra icing to serve warm with the cake.

  •  Star(s)

    Fantastic

    SHERRI RANDALL from UPTON, WY

    I love this moist, easy-to-make cake. I prefer to just dust with powdered sugar instead of glazing it.

  •  Star(s)

    White Chip Pumpkin\ Spice Cake

    Marina Zamora from SAN ANTONIO, TX

    I have made this cake several times, and each time it has been a big hit. The White Chips compliment the pumpkin well. I will make it again soon.

  •  Star(s)

    Great for a fall festival!

    paula dominguez from AUSTIN, TX

    I found this recipe, while looking for something to sell at my Churches fall festival this year. Low and behold, here it is. It's easy, quick, and has that right amount of spice to make it seem like it's already fall- definitely a crowd pleaser- I made this one at home for my family to taste as a sample of what I might make for the festival as I do every year, and it was all gone the next morning!

  •  Star(s)

    Fall Favorite

    Melissa Ward from Steep Falls, ME

    I love to make this recipe every fall. It is easy and is so delicious. It goes very quickly so I usually make it more than once.

  •  Star(s)

    White Chip Pumpkin Spice Cake

    Sue Feulner from SCHENECTADY, NY

    I hadn't had spice cake in a long time. I ran across this very appealing recipe. I made it. Very Easy VERY VERY GOOD!

  •  Star(s)

    Great Pumpkin flavor

    Vicki Inokuchi from PLEASANT HILL, CA

    I tried this cake for the holidays as gifts to family and friends. Everyone who received one loved the cake, as it was not too sweet and extremely moist. I'll definitely make it again.

  •  Star(s)

    White Chip Pumpkin Spice Cake

    KATHY DUELL from DRYDEN, NY

    This was tasty, but I only used about half the glaze since it seemed extremely sweet. I did put a little extra pumpkin spice in, as was suggested in other reviews. The flavor was good and people enjoyed it.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 430
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 11g (55% of DV)
  • Cholesterol: 70mg (24% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 53g (18% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 37g
  • Protein: 7g
  • Vitamin A: 50% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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White Chip Pumpkin Spice Cake

Ingredients

  • 1 pkg. (18.25 oz.) spice cake mix
  • 3 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup vegetable oil
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • WHITE CHIP CINNAMON GLAZE (recipe below)

 

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared Bundt pan.

BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle half of glaze over cake; serve with remaining glaze.

FOR WHITE CHIP CINNAMON GLAZE:
HEAT
3 tablespoons CARNATION Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

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