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Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips


45 minutes
Skill Level
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


  • 1 2/3 cups
  • 1 package
    yellow cake mix (2-layer size)
  • 1 tbsp
    ground cinnamon (15 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 4
  • 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 Add a Garnish

For directions to make this recipe from scratch and for the homemade frosting, please click here.


Equipment Needed 
oven Oven
baking pan 13x9x2-inch (33x23x5 cm) Baking Pan
measuring cups Measuring Cups
large bowl Large Bowl
mixer Mixer
wire rack 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.