Pumpkin White Chocolate Cake

• spice cake mix18 1⁄4 ounces
• large eggs↗3
• canned pumpkin, not pumpkin pie mix↗1 cup
• evaporated milk↗2⁄3 cup
• vegetable oil↗1⁄3 cup
• white chocolate chips↗1 cup
• Glaze Ingredients
• evaporated milk↗3 tablespoons
• white chocolate chips↗6 ounces
• ground cinnamon↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.

2. 2

   In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.

3. 3

   Beat on low speed until moistened.

4. 4

   Beat on medium speed for 2 minutes.

5. 5

   Stir in chips.

6. 6

   Pour into prepared pan.

7. 7

   Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.

8. 8

   Cool in pan for 25 minutes Then invert on wire rack to cool completely.

9. 9

   Place on serving plate.

10. 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. 11

    Remove from heat.

12. 12

    Stir in white chocolate chips and stir until smooth.

13. 13

    Add cinnamon and stir in well.