White Chip Pumpkin Spice Cake

White Chip Pumpkin Spice Cake

Prep:
15 mins
Cooking:
40 mins
Level:
Easy
Yields:
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

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.



Baker's Comments

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 430
  • Calories from Fat 200

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

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

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