Tender, mouth-watering, and delicious, this cake is super-easy to make and is a perfect dessert for fall and winter!
Oh boy oh boy oh boy! I LOVE this recipe and I am so excited to share it with you. It could not be easier, only 3 ingredients to deal with! And it is amazingly delicious. Thing 1 and Thing 2 are always super-happy when I tell them I am making Pumpkin Cake!
Welcome to day 5 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you.
In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
You can make this cake without the white chocolate chips, if you don’t have any handy. I didn’t frost this one because the white chocolate chips add enough sweetness, but if you don’t use them, you might want top the cake with a vanilla buttercream or even a cream cheese frosting! I made one for DH’s birthday cake and used vanilla buttercream and it was SOOOOO good!
Can you tell I am psyched about this cake? I am planning to make another one this weekend!
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White Chocolate Chip Pumpkin Cake
If you love this recipe, please give it 5 stars!
White Chocolate Chip Pumpkin CakePrint Recipe
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x9 baking pan with no-stick baking spray.
- Combine the ingredients in a bowl.
- Pour mixture into baking pan.
- Distribute fall-themed sprinkles on top (if desired).
- Bake for 20 minutes.
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