"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Chip Pumpkin Spice Cake Recipe

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This recipe for White Chip Pumpkin Spice Cake, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyndsay Neumann
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (18.25 oz) spice cake mix
3 large eggs
1 c pumpkin
1 - 5 oz evaporated milk
1/3 c vegetable oil
1 - 6 oz white morsels


White chip cinnamon glaze:

3 tbsp evaporated milk
1 - 6 oz white morsels
1/2 tsp cinnamon

Directions:
Directions:
Preheat oven to 350. 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 40-45 minutes or until toothpick 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.

White Chip Cinnamon Glaze: Heat evaporated milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add white morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Great for fall/Thanksgiving get-togethers.

 

 

 

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