Pumpkin Spice Cake with White Chocolate Glaze

By á-1554

Ingredients

• Vegetable oil spray, for misting the pan
• Flour, for dusting the pan
• 1/2 1/2 1/2 cup finely chopped pecans (optional)
• 1 1 1 pkg. (18.25 ounces) plain spice cake mix
• 1 1 1 cup canned pumpkin
• 2/3 2/3 2/3 cup milk
• 1/3 1/3 1/3 cup vegetable oil
• 4 4 4 large eggs
• 1 1 1 tsp. ground cinnamon
• White Chocolate Glaze
• White Chocolate Glaze
• 1/2 1/2 1/2 cup granulated sugar
• 1/4 1/4 1/4 cup milk
• 4 4 4 tablespoons (1/2 stick) butter
• 1 1 6 cup ( 6 ounces) white chocolate chips( should contain cocoa butter, as it tastes better)

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Scatter the pecans, if using, in the bottom of the pan. Set the pan aside.
Place the cake mix, pumpkin, milk, oil, eggs, and cinnamon in a large mixing blow. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer; scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger, 45-50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.
Meanwhile, make the White Chocolate Glaze. When the cake has cooled, slide the cake onto a serving plate and spoon the warm glaze over the top. Let the glaze set for 15 minutes, then slice and serve the cake.