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1 pkg. (18.25 oz.) spice cake mix
3 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup vegetable oil
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
WHITE CHIP CINNAMON GLAZE (recipe below)
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 CARNATION 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.
3 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup vegetable oil
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
WHITE CHIP CINNAMON GLAZE (recipe below)
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 CARNATION 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.
