Wednesday, May 18, 2011

White Chip Pumpkin Spice Cake

I recently misplaced my bundt pan. It's olive green with an original teflon coating, weighs a ton and could have been a wedding present. The Hub thinks it got misplaced in the trash. Could have happened, I can't remember and apparently neither can he. Anyway we bought another one. What a difference! This new one weighs a couple of ounces and has this slick surface that I dare anything to stick to. I love it.

This pumpkin spice cake is another winner from the Libby's website. Easy and quick, but with a I-worked-hard-at-this flavor. My white chocolate chips dissolved in the batter during cooking leaving little patches making me question the purpose of them. It didn't change the flavor of the cake, and the cinnamon and white chocolate glaze is to die for.  


  1. I disagree on the white chocolate chips. I felt they were like little tiny pockets of chocolately goodness hiding within the cake. They weren't a big difference maker but I noticed them :)

  2. I noticed the chips as well, a tiny surprise with every bite! I think the icing really made this cake though. It was delicious!


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