A delightful pumpkin spice bundt cake with a luscious white chocolate drizzle, perfect for gatherings and celebrations.
Preheat your oven to 350°F (175°C). Grease a bundt pan generously.
Ensure the bundt pan is well-greased to prevent sticking.
In a large mixing bowl, combine the spice cake mix, eggs, canned pumpkin, evaporated milk, and cinnamon. Mix on low speed until combined, then increase to medium speed and beat for 2 minutes.
Mixing at medium speed ensures a smooth batter.
Gently fold in the white chocolate chips and crystallized ginger into the batter.
Folding prevents overmixing and keeps the batter airy.
Pour the batter into the prepared bundt pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Allow the cake to cool in the pan for 25 minutes, then invert onto a serving plate.
Cooling helps the cake release easily from the pan.
In a small saucepan, heat the evaporated milk for the glaze until just boiling. Remove from heat and stir in the white chocolate chips until smooth. Add cinnamon and mix well.
Stir continuously to prevent the chocolate from burning.
Drizzle half of the glaze over the cooled cake. Serve with additional glaze on the side.
For a decorative touch, use a piping bag for the glaze.
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