Pumpkin White Chocolate Cake |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix. Ingredients:
18 1/4 ounces spice cake mix |
3 large eggs |
1 cup canned pumpkin, not pumpkin pie mix |
2/3 cup evaporated milk |
1/3 cup vegetable oil |
1 cup white chocolate chips |
3 tablespoons evaporated milk |
6 ounces white chocolate chips |
1/2 teaspoon ground cinnamon |
Directions:
1. Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
2. In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
3. Beat on low speed until moistened.
4. Beat on medium speed for 2 minutes.
5. Stir in chips.
6. Pour into prepared pan.
7. Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
8. Cool in pan for 25 minutes Then invert on wire rack to cool completely.
9. Place on serving plate.
10. Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
11. Remove from heat.
12. Stir in white chocolate chips and stir until smooth.
13. Add cinnamon and stir in well.
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