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White Chip Pumpkin Spice Cake

Delicate spice cake, pumpkin and evaporated milk make a glorious mixture for premier white morsels. Serve this cake for your next family get-together and watch the smiles.

White Chip Pumpkin Spice Cake



  • 1 (18.25 ounce) box spice cake mix
  • 3 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fluid ounce can) NESTLÉ® CARNATION®   Evaporated Milk
  • 1/3 cup vegetable oil
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels

White Chip Cinnamon Glaze

  • 3 tablespoons CARNATION Evaporated Milk
  • 1 cup (6 ounces) NESTLÉ TOLL HOUSE Premier White Morsels
  • 1/2 teaspoon ground cinnamon


  1. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. Cake: Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened.
  3. Beat at medium speed for 2 minutes; stir in morsels.
  4. Pour into prepared Bundt pan.
  5. Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean.
  6. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely.
  7. Drizzle half of glaze over cake; serve with remaining glaze.
  8. White Chip Cinnamon Glaze: Heat Carnation Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat.
  9. Add NESTLÉ TOLL HOUSE Premier White Morsels; stir until smooth.
  10. Stir in ground cinnamon.

Prep Time: 15 min | Cook Time: 40 min | Yield: 12 to 16 servings

Recipe and photo credit (used with permission): Nestlé and