White Chip Pumpkin Spice Cake

White Chip Pumpkin Spice Cake

In this recipe:

based on 251 reviews
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16
15 min.
prep
55 min.
total
12 to 16 servings

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.

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)
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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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White Chip Pumkin Spice Cake

One of the best Spice cakes I have ever had!

- Lisa Cirotta from home

Happy Accident

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.

- Debra Thompson from San Jose, CA

Thanksgiving hit

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.

- Alisa Gumbs from Brooklyn, NY

Great winter dessert

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!

- Kristina Alexander from Bellevue, NE

pumpkin spice cake

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

- MARY HERNQUIST from WINTER SPRINGS, FL

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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