White Chip Pumpkin Spice Cake

White Chip Pumpkin Spice Cake
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    18
    servings

Ingredients

Instructions

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.

Nutritional Information

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 7g 33%
  • Cholesterol 35mg 12%
  • Sodium 190mg 8%
  • Carbohydrates 33g 11%
  • Dietary Fiber 0g 1%
  • Vitamin A 30%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 4%
  • Sugars 24g
  • Protein 3g

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