White Chip Pumpkin Spice Cake

[Roxy15]

White Chip Pumpkin Spice Cake:

 

1 Pkg. Spice Cake Mix

3 Large Eggs

1-(15-oz.) Can LIBBY'S® 100% Pure Pumpkin

2/3 Cup Evaporated Milk

1/3 Cup Vegetable Oil

1 Cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels.

 

PREHEAT oven to 350° F. 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 to 45 minutes or until wooden pick 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.

 

FOR WHITE CHIP CINNAMON GLAZE:

HEAT 3 tablespoons evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 oz.) NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.