Ingredients for White Chip Pumpkin Spice Cake
- Spice Cake Mix
- 3 large eggs
- Canned Pumpkin
- 1 (12 oz) can evaporated milk + extra for glaze
- 1/2 cup vegetable oil
- Vanilla Chip
- 1/2 cup crystallized ginger
- Cinnamon
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How to Make White Chip Pumpkin Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, combine 1 box (15.25 oz) pumpkin spice cake mix, 3 large eggs, 1 (15 oz) can pumpkin puree, 1 (12 oz) can evaporated milk, and 1/2 cup vegetable oil.
- Beat on low speed until just moistened, then beat on medium speed for 2 minutes.
- Gently fold in 1 cup white chocolate chips and 1/2 cup crystallized ginger.
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 25 minutes before inverting onto a serving plate.
- Drizzle with half of the cinnamon glaze.
- Serve warm or at room temperature with additional glaze.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
100g
Fat
30g
Carbs
11g
