Prep Tips:

• Use pure pumpkin puree, not pumpkin pie filling. 
• The batter will be quite thick, so spread it evenly in the baking pan to help the cake bake uniformly.
• If you don't have a box of spice cake mix, you can make your own. Combine 2 cups flour, 1½ cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon allspice. Use this mixture in place of the 13.25-ounce box of spice cake mix.
• Because ovens and pans vary, the cake may need a little more or less than 25 minutes. Check the center with a toothpick toward the end of the baking time.

Variations:

• Add chopped pecans or walnuts, dried cranberries, or raisins in addition to or instead of the white chocolate chips.
• Boost the warm spice flavor by adding a pinch of cinnamon, nutmeg, or ginger to the batter.
• Swirl softened cream cheese into the batter before baking to create a creamy contrast in the cake.
• If desired, you can skip the white chocolate chips.

Serving Suggestions:

• Top with cream cheese frosting for a richer, more indulgent dessert.
• Drizzle with a simple glaze made from powdered sugar and a splash of milk.
• Keep it super simple with a light dusting of powdered sugar.
• Serve with a warm cup of coffee or spiced tea for a cozy fall or winter treat.
• A glass of milk makes a nice accompaniment, especially for kids.

Storage:

• Store unfrosted leftovers in an airtight container at room temperature.
• If you add cream cheese frosting or another perishable topping, store the cake in the refrigerator.
• For longer storage, wrap the cake well and freeze it in a freezer-safe container. Thaw before serving.