Pumpkin White Chocolate Cake Recipe

Name: Pumpkin White Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 1/4 ounces spice cake mix; 3 large eggs; 1 cup canned pumpkin, not pumpkin pie mix; 2/3 cup evaporated milk; 1/3 cup vegetable oil; 1 cup white chocolate chips; Glaze Ingredients; 3 tablespoons evaporated milk; 6 ounces white chocolate chips; 1/2 teaspoon ground cinnamon

Servings: persons

1
Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
2
In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
3
Beat on low speed until moistened.
4
Beat on medium speed for 2 minutes.
5
Stir in chips.
6
Pour into prepared pan.
7
Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
8
Cool in pan for 25 minutes Then invert on wire rack to cool completely.
9
Place on serving plate.
10
Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
11
Remove from heat.
12
Stir in white chocolate chips and stir until smooth.
13
Add cinnamon and stir in well.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 1/4 ounces spice cake mix, 3 large eggs, 1 cup canned pumpkin, not pumpkin pie mix, 2/3 cup evaporated milk, and more.

Yes, Pumpkin White Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin White Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions