Decadent White Chocolate Pumpkin Spice Cake
Indulge in the flavors of fall with this Decadent White Chocolate Pumpkin Spice Cake, perfect for sharing at gatherings or enjoying with a cozy cup of coffee. This moist and flavorful cake is made with a blend of warm spices, rich pumpkin puree, and luscious white chocolate chips. The cake is baked to perfection in a beautiful Bundt shape, drizzled with a creamy cinnamon glaze that elevates it to a new level of deliciousness. Your friends and family will be asking for the recipe after just one bite!
18
Servings
N/A
Calories
9
Ingredients
Ingredients
Spice cake mix
1 (18 1/4 ounce) package (Dry mix, ready to use)
Eggs
3 large (Beaten)
Canned pumpkin
1 cup (Puree)
Evaporated milk
2/3 cup (Measured)
Vegetable oil
1/3 cup (Measured)
Vanilla chips
2 cups (divided) (Measured, for folding in and drizzling)
Crystallized ginger (optional)
1/2 cup (Chopped)
Ground cinnamon
1/2 teaspoon (For glazing)
Additional evaporated milk for glaze
3 tablespoons (Measured)
Instructions
1
Preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly to prevent sticking.
2
In a large mixing bowl, combine the spice cake mix, beaten eggs, canned pumpkin, evaporated milk, and vegetable oil. Beat the mixture at low speed until just moistened, then increase to medium speed and beat for an additional 2 minutes until well combined.
3
Gently fold in 1 cup of the vanilla chips and the optional crystallized ginger (if using). Pour the batter evenly into the prepared Bundt pan.
4
Bake the cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 25 minutes before inverting it onto a serving dish.
5
For the cinnamon glaze, heat 3 tablespoons of evaporated milk in a small saucepan just until it begins to boil. Remove from heat and stir in the remaining 1 cup of vanilla chips, mixing until smooth. Finally, stir in the cinnamon.
6
Drizzle half of the glaze over the cooled cake, and serve the remaining glaze on the side for guests to add as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Decadent White Chocolate Pumpkin Spice Cake?
The cake features a blend of warm pumpkin spices, rich pumpkin puree, and luscious white chocolate chips.
How many servings does this pumpkin spice cake provide?
This recipe yields approximately 18 servings.
What temperature should the oven be set to for baking?
The oven should be preheated to 350°F (175°C).
What type of pan is recommended for this recipe?
A 12-cup Bundt pan is recommended for this cake.
How do I prevent the cake from sticking to the Bundt pan?
You should grease the 12-cup Bundt pan thoroughly before pouring in the batter.
What is the base cake mix used in this recipe?
The recipe uses one 18 1/4 ounce package of spice cake mix.
How many eggs are required for the cake?
The recipe calls for 3 large eggs, which should be beaten before being added to the mix.
What kind of pumpkin is used in the batter?
The recipe uses 1 cup of canned pumpkin puree.
What type of milk is needed for the cake batter and the glaze?
Evaporated milk is used in both the batter (2/3 cup) and the cinnamon glaze (3 tablespoons).
What kind of oil should I use?
The recipe specifies 1/3 cup of vegetable oil.
How many cups of vanilla chips are needed in total?
A total of 2 cups of vanilla chips are needed: 1 cup for the batter and 1 cup for the glaze.
Is there an optional ingredient to add more spice?
Yes, you can optionally add 1/2 cup of chopped crystallized ginger to the batter.
How long should I beat the cake mixture?
Beat at low speed until moistened, then increase to medium speed and beat for an additional 2 minutes.
How long does the cake need to bake?
The cake should bake for about 45 minutes.
How do I check if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for 25 minutes before inverting it onto a serving dish.
How do I make the cinnamon glaze?
Heat 3 tablespoons of evaporated milk until boiling, remove from heat, stir in 1 cup of vanilla chips until smooth, and then stir in the cinnamon.
How much cinnamon is used in the glaze?
The glaze requires 1/2 teaspoon of ground cinnamon.
How should the glaze be served?
Drizzle half of the glaze over the cooled cake and serve the remaining half on the side for guests.
Is this cake suitable for fall gatherings?
Yes, it is specifically described as perfect for fall gatherings, holiday baking, and cozy coffee pairings.
Can I use fresh pumpkin instead of canned?
While the recipe calls for canned pumpkin puree, fresh puree can usually be substituted in equal measurements.
What is the texture of the finished cake?
The cake is described as moist and flavorful.
What are the tags associated with this recipe?
Tags include pumpkin spice, white chocolate, cake, dessert, fall recipes, bundt cake, holiday baking, and pumpkin dessert.
What speed should I use for the initial mixing?
Start by beating the mixture at a low speed until it is just moistened.
When should I fold in the vanilla chips?
Fold in 1 cup of vanilla chips after the main batter has been beaten for 2 minutes.
Do I need to boil the milk for the glaze?
Yes, heat the evaporated milk in a small saucepan just until it begins to boil.
Is the crystallized ginger preparation specific?
Yes, if using the optional crystallized ginger, it should be chopped.
Can this cake be made in a regular rectangular pan?
The recipe is specifically designed for a Bundt pan, but baking times may vary if using a different pan shape.
What makes this cake 'decadent'?
The combination of rich pumpkin, white chocolate chips, and a creamy cinnamon glaze provides a decadent profile.
How much evaporated milk is used in the batter specifically?
The batter requires 2/3 cup of evaporated milk.