Ingredients for Pumpkin White Chocolate Cake
- 1 (18.25 ounce) package spice cake mix
- 3 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk, divided
- 1/2 cup vegetable oil
- 1 1/2 cups white chocolate chips, divided
- 1/2 teaspoon ground cinnamon
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How to Make Pumpkin White Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan. (Baker's Joy is recommended)
- In a large bowl, combine the cake mix, eggs, pumpkin puree, evaporated milk, and oil.
- Beat on low speed until just moistened.
- Beat on medium speed for 2 minutes.
- Gently stir in the white chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 25 minutes.
- Invert the cake onto a wire rack to cool completely.
- Once completely cool, prepare the glaze.
- In a small saucepan, heat the evaporated milk over medium heat until it just begins to simmer.
- Remove from heat and stir in the white chocolate chips until melted and smooth.
- Stir in the cinnamon.
- Pour the glaze evenly over the cooled cake.
- Let the glaze set before serving.
Nutrition Information (Approximate per serving)
Sodium
197 g
Sugar
1805g
Fat
541g
Carbs
210g
