Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips

Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips

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.

15 min
30 min


1 2/3 cupsREESE’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)
4 eggs
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)


    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.

    Makes 24 servings.

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

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