Libby's® White Chip Pumpkin Spice Cake Recipe -
Libby's(R) White Chip Pumpkin Spice Cake Recipe
  • READY IN 45 mins

Libby's® White Chip Pumpkin Spice Cake

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"Adorn your table with this stunning dessert sure to please both friends and family!"

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Original recipe makes 1 - 10 inch Bundt pan Change Servings


  1. Preheat oven to 350 F. Grease and flour 12-cup Bundt pan.
  2. 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.
  3. 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.
  4. White Chip Cinnamon Glaze: Heat 3 tablespoons Nestle ® Carnation ® Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 ounces) Nestle ® Toll House ® Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.
Kitchen-Friendly View
  • COOK 45 mins
  • READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2003

WARNING!!!---This cake sticks!! Grease your pan as best as you possibly can. I had to dump this cake the first time because the top completely stuck to my Bundt pan. But the flavor and color are both wonderful. Highly recommended.

Most Helpful Critical Review
Nov 18, 2004

Was very disappointed with this recipe. The white choc. chips sunk to the bottom of the cake and the cake itself was very bland. Would definitely not make this again.


32 Ratings

Oct 22, 2004

I misread the recipe and added the whole can of pumpkin filling -- it came out very moist and dense -- it didn't hurt the recipe.

Jan 12, 2003

I made this cake for our chruch Thanksgiving day dinner.What a hit.I only had one 12 oz. bag of white chips so I took out the cup first for the glaze and added the rest of the chips to the cake.Yes,you must grease the pan well.A small portion of mine did stick.Tnis is a keeper. Ginny W. New Jersey

Jan 12, 2003

This cake is very moist and delicious! It will be a recipe you'll want to make often, especially during the autumn season! Be sure to grease and flour your cake pan well, as this cake wants to stick to the pan.

Dec 05, 2005

This is a really wonderful recipe. You must make sure that you grease and flour your pan well. And don't let it cool in the pan too long. Its great for a last minute addition to your table any time of year.

Sep 29, 2005

This cake is excellent for a no-fuss doctored mix cake, but in my opinion it's not quite as good as a scratch cake which is why I only rated it 4 stars. I took it to work and it quickly disappeared. It's moist and tender, cuts beautifully and the flavour is nice and spicy. I didn't have any problems getting it out of the pan. It dropped right out. I made a few changes to the recipe. I added an egg, added 2 teaspoons pie spice, substituted cinnamon chips for the white chocolate chips, used a cake mix with pudding in it, and frosted with a thick caramel frosting sprinkled with Skor bits instead of the white chip cinnamon glaze.

Nov 30, 2004

I made this cake into a Jack-o-lantern for my niece's first birthday by using two bundt pans, everyone was so impressed. I frosted the cake with an orange colored cream cheese icing, and decorated the face with cut-out jellied candies and fruit roll ups! The cake looked and tasted like it came straight from a bakery!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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