Monday, September 14, 2009

White Chip Pumpkin Spice Cake

I could not wait any longer to start baking with
I LOVE this time of year, and all of the different fall flavors that come with it.
I found this cake recipe on Heather Whites Blog
she always has such wonderful recipes, so I knew that I would not be disappointed.
And I most certainly was not disappointed.
This cake smelled so good while cooking, the whole house was filled of a pumpkin spice aroma.
We ate the cake while it was warm, and it was very yummy!
The leftovers were really good the next day, it almost seemed like the cake was more moist the second day.
I will make this again, we all really enjoyed it.


1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick 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. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)


3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

1 comment:

Janelle Openshaw said...

I am so excitd to see that you made this recipe. I printed it off last week from heather's blog hoping to make it soon. It looks delish!