White Chip Pumpkin Spice Cake

I've been wanting to try this recipe for awhile now.  I found it on Heather White's blog.  Tory had a group of young men coming over to do some woodworking and I thought it would be the perfect excuse to make it.  Guys need food right?  It was so yummy and very easy since it uses a cake mix.  The only thing that seemed different was her glaze seemed much "whiter" and thicker.  Maybe that's because she didn't have 3 little boys snitching the white chocolate chips.  Or maybe I put it on when the glaze was too warm?  Not sure.  But regardless of the lack of whiteness...it tasted so yummy!

White Chip Pumpkin Spice Cake
1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 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.

For White Chip Cinnamon Glaze:
Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/2 tsp. ground cinnamon.