Heather's Spice Pumpkin Cake

1 pkg. Duncan Hines Spice Cake            

3 large eggs


1 C. pumpkin
                                   

2/3 C. evaporated milk


1/3 C. vegetable oil                                    


1 C. white chocolate chips

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. WHITE CHIP CINNAMON GLAZE:

3 T. evaporated milk                                    


1 C. white chocolate chips


1/2 tsp. ground cinnamon

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/ tsp. ground cinnamon