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Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips

Name: Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips | Recipes
Prep time: 15 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1 2/3 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g); 1 package yellow cake mix (2-layer size); 1 tbsp ground cinnamon (15 mL); 1/2 cup vegetable oil (125 mL); 4 eggs; 8 oz crushed pineapple packed in juice, undrained (250 g); 2 cups finely shredded carrot (about 3 large carrots) (500 mL); 3/4 cup coarsely chopped walnuts (175 mL); Cream cheese frosting (homemade or ready-to-spread)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 15 Min.
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 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g)
1 package

yellow cake mix (2-layer size)
1 tbsp

ground cinnamon (15 mL)
1/2 cup

vegetable oil (125 mL)
4

eggs
8 oz

crushed pineapple packed in juice, undrained (250 g)
2 cups

finely shredded carrot (about 3 large carrots) (500 mL)
3/4 cup

coarsely 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

Heat oven to baking temperature given on cake package. Grease and flour 13x9x2-inch (33x23x5-cm) baking pan.

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.

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.