White Chip Pumpkin Spice Cake

1 (18.25-ounce) package spice cake mix
3 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/3 cup vegetable oil
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels

White Chip Cinnamon Glaze:
3 tablespoons NESTLÉ® CARNATION® Evaporated Milk
1 cup (6-ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 teaspoon ground cinnamon


Preheat oven to 350°F (175°C). Grease and flour 12-cup Bundt pan.
Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared Bundt pan.
Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely.
Drizzle half of glaze over cooled cake; serve remaining glaze with cake.
For White Chip Cinnamon Glaze: Heat evaporated milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add morsels; stir until melted and smooth. Stir in cinnamon.
Makes 18 servings.