White Chip Pumpkin Spice Cake - cooking recipe

Ingredients

Cake
1 (18 1/4 ounce) package spice cake mix
3 eggs
1 cup canned pumpkin
2/3 cup evaporated milk
1/3 cup oil
1 cup vanilla chip
1/2 cup crystallized ginger, chopped (optional)
Cinnamon Glaze
3 tablespoons evaporated milk
1 cup vanilla chip
1/2 teaspoon cinnamon

Preparation

Preheat oven to 350. Grease 12 cup bundt pan.
Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
Cinnamon Glaze:
Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.