Super Easy White Chocolate Chip Pumpkin CakeI am sharing a super easy recipe for a pumpkin cake with white chocolate chips. It seems like the only time I make this cake is around Halloween or Thanksgiving, but if you like that pumpkin pie spice flavor, it would be good anytime. Since this recipe uses a box cake mix as a base, it is very easy.
1 box yellow cake mix (I prefer Duncan Hines -don't use one with pudding in it)
1 cup all purpose flour
1 cup sugar
1 1/2 tsp. pumpkin pie spice
3/4 tsp salt
1 cup canned pumpkin (not pie filling-just pumpkin)
1 1/3 cup water
2 TB oil
2 tsp vanilla extract
3 large eggs
3/4 - 1 cup white chocolate chips
This is how I mix it. Preheat oven to 325 degrees. Put all of the dry ingredients (except chips) in a bowl and mix with a fork or wisk.
In another bowl (this will be your main mixing bowl), put all the wet ingredients. I take a hand mixer and give the wet ingredients a spin on low just to break up the eggs and incorporate.
While I have my mixer on low, I add the dry ingredients to the wet at one time. Once both dry and wet are incorporated, mix on medium for 2 minutes. Throw in the chocolate chips and hand mix to finish. You may wish to toss the chips in a little flour first so they don't all sink to the bottom.
Pour into pans and bake until done. Sorry can't tell you how long - it depends on the size pan you are using. It will take longer than what it says on the box. If you are baking an 8", let it go for about 25-30 min. then check. If the top is jiggly, it needs more time. Test with a toothpick to see if it is done.
Here are a few Halloween or fall cakes where the pumpkin cake recipe works really well: