1 pkg. Duncan Hines Spice Cake Mix
3 large eggs1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips
White Chip Cinnamon Glaze
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick 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.
White Chip Cinnamon Glaze: Heat evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add white chocolate chips; stir until smooth. Stir in ground cinnamon.
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