Vanilla White Chocolate Chip Pumpkin Cake Recipe

Name: Vanilla White Chocolate Chip Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Vanilla Pudding; 1/2 cups Canned Pumpkin Pie Mix; 3 whole Eggs; 1/4 teaspoons Cinnamon; 1/4 teaspoons Cloves; 1/4 teaspoons Nutmeg; 1/2 cups Sugar; 1/2 cups Milk; 1 box Vanilla Cake Mix, 18 Ounce Box; 1 cup White Chocolate Chips; FOR THE FROSTING:; 5 Tablespoons Flour; 1 cup Milk; 1 cup Real Butter, Room Temperature; 1 cup Sugar; 1 teaspoon Vanilla

Servings: persons

FOR THE CAKE:
1/2 cups Vanilla Pudding
1/2 cups Canned Pumpkin Pie Mix
3 whole Eggs
1/4 teaspoons Cinnamon
1/4 teaspoons Cloves
1/4 teaspoons Nutmeg
1/2 cups Sugar
1/2 cups Milk
1 box Vanilla Cake Mix, 18 Ounce Box
1 cup White Chocolate Chips
FOR THE FROSTING:
5 Tablespoons Flour
1 cup Milk
1 cup Real Butter, Room Temperature
1 cup Sugar
1 teaspoon Vanilla

1
For the cake:
2
You'll need 1/2 cup of vanilla pudding. So if you use a mix for this (as opposed to buying prepared), then you should prepare the pudding per the box instructions and refrigerate it while you prepare the cake.
3
Pre-heat oven to 350 degrees F.
4
In a large bowl, mix together the pumpkin, eggs, spices, sugar and milk. Mix in the vanilla cake mix. Mix until smooth.
5
Add in the 1/2 Cup of vanilla pudding and then stir in 1 Cup of white chocolate chips.
6
Pour batter into a greased 9-inch round cake pan. Bake for 24-30 minutes. Use a toothpick to test for doneness. Remove cake from the oven and allow to cool.
7
Top with The Best Frosting You Have Ever Had In Your Life (recipe to follow.) Then decorate with your favorite seasonal sprinkles.
8
For the frosting:
9
In a small saucepan, whisk flour into the milk and heat, on a medium high heat, stirring constantly for about 5 minutes or until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix.
10
As soon as it is the right consistency immediately take it off the heat and let it cool to room temperature. (If I am in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step.
11
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Stir in vanilla. You don't want any sugar grains left.
12
Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it long enough! Beat it until it all combines and resembles whipped cream.
13
**A word to the wise, have your butter at room temperature. If it is not at room temperature do not microwave it. This will cause your frosting to not turn out. Trust me I know this from experience!**

1324

kcal

Calories

Fat

128

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Vanilla Pudding, 1/2 cups Canned Pumpkin Pie Mix, 3 whole Eggs, and more.

Yes, Vanilla White Chocolate Chip Pumpkin 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!

Vanilla White Chocolate Chip Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions