Popular
Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips
Details
- Time
- 45 minutes
- Skill Level
- Beginner
- Yields
- 24 servings
Why bake a carrot cake when you can bake a carrot cake with REESE’S Peanut Butter Chips? The result is moist, crumbly and incredibly delicious. Just add pineapple and a few other easy ingredients to boxed cake mix. Then top your ultimate carrot cake with cream cheese frosting.
Ingredients & Directions
- Prep Time
- 15 minutes
- Bake Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 2/3 cupsHERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g)
-
1 packageyellow cake mix (2-layer size)
-
1 tbspground cinnamon (15 mL)
-
1/2 cupvegetable oil (125 mL)
-
4eggs
-
8 ozcrushed pineapple packed in juice, undrained (250 g)
-
2 cupsfinely shredded carrot (about 3 large carrots) (500 mL)
-
3/4 cupcoarsely chopped walnuts (175 mL)
-
Cream cheese frosting (homemade or ready-to-spread)
Add a Garnish
For directions to make this recipe from scratch and for the homemade frosting, please click here.
Directions
Equipment Needed
Oven
13x9x2-inch (33x23x5 cm) Baking Pan
Measuring Cups
Large Bowl
Mixer
Wire Rack
1
Heat oven to baking temperature given on cake package. Grease and flour 13x9x2-inch (33x23x5-cm) baking pan.
2
Stir together dry cake mix and cinnamon in large bowl. Add oil, eggs and undrained pineapple, stirring until well blended. Stir in carrot, 1 cup (250 mL) peanut butter chips and walnuts. Spread batter in prepared pan.
3
Bake 25 to 30 minutes or until wooden pick inserted in center of cake comes out almost clean. Cool completely in pan on wire rack. Frost with cream cheese frosting. Just before serving, garnish cake pieces with remaining peanut butter chips. Cover; refrigerate leftover cake.
