White Chip Pumpkin Spice Cake Recipe

Name: White Chip Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (18 1/4 ounce) package spice cake mix; 3 eggs; 1 cup canned pumpkin; 2/3 cup evaporated milk; 1/3 cup oil; 1 cup vanilla chip; 1/2 cup crystallized ginger, chopped (optional); Cinnamon Glaze; 3 tablespoons evaporated milk; 1 cup vanilla chip; 1/2 teaspoon cinnamon

Servings: persons

Cake
1 (18 1/4 ounce) package spice cake mix
3 eggs
1 cup canned pumpkin
2/3 cup evaporated milk
1/3 cup oil
1 cup vanilla chip
1/2 cup crystallized ginger, chopped (optional)
Cinnamon Glaze
3 tablespoons evaporated milk
1 cup vanilla chip
1/2 teaspoon cinnamon

1
Preheat oven to 350. Grease 12 cup bundt pan.
2
Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
3
Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
4
Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
5
Cinnamon Glaze:
6
Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: Cake, 1 (18 1/4 ounce) package spice cake mix, 3 eggs, 1 cup canned pumpkin, and more.

Yes, White Chip Pumpkin Spice 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.

White Chip Pumpkin Spice Cake

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